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Spicy
Gluten Free

Gochujang Glazed Crispy Tofu

over Sticky Rice with Ginger Fried Yu Choy & Peppers

Cooking time

30 minutes

Servings

2/4

Calories

770 /serving

This vegetarian dinner not only looks bold and bright, but tastes that way too. You’ll marinate your tofu in Korean spices and fiery, peppery Gochujang, before pan-searing it until it’s crispy and just a little bit sticky from the glaze, while staying fluffy and soft inside. You’ll then serve it over sweet and sticky rice, with gingery stir-fried yu choy and multicoloured peppers. Throw some scallions on top for extra bite.

We will send you:

  • 20g Ginger
  • 140g Multicoloured baby peppers
  • 2 Scallions
  • 225g Yu choy
  • 157g Calrose rice
  • 45ml Rice vinegar
  • 36g Cornstarch
  • 15ml Gochujang
  • 14g Honey
  • 1 Block of tofu
  • 12.5g Korean spice blend (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)

Contains: Milk, Sesame Seeds, Soy

You will need:

Medium pot
Large pan
Peeler
Oil
1 tbsp Butter
Total Fat
24 g
Saturated Fat
7 g
Sodium
2380 mg
Total Carbs
112 g
Sugars
17 g
Protein
29 g
Fibres
14 g
Preparation
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Cook the rice
In a medium pot, combine the rice (rinse before adding), 1 ¾ cups of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 18 to 20 minutes, until the rice is tender and the water is absorbed. Add ⅓ of the vinegar and ½ the honey; season with a pinch of the spice blend. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, cut off and discard the bottom ½ inch of the yu choy stems; cut into 1-inch-long sections. Halve and core the baby peppers; medium dice. Cut off and discard the root end of the scallions; thinly slice, separating the white bottoms and green tops. Peel and mince the ginger. Pat the tofu dry with a paper towel and cut into large cubes. In a small bowl, melt 1 tbsp of butter (double for 4 portions) in the microwave.
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Cook the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add ½ the white bottoms of the scallions and ½ the ginger. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the yu choy and peppers; season with up to ½ the remaining spice blend (to taste). Cook, stirring frequently, 2 to 4 minutes, until beginning to soften. Transfer the cooked vegetables to a bowl and set aside in a warm spot. Wipe out and reserve the pan.
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Make the gochujang glaze
While the vegetables cook, to the bowl of melted butter, add as much of the gochujang as you’d like (add ½ for medium spicy), remaining vinegar and honey, as much of the remaining white bottoms of the scallions and ginger as you’d like and 1 tbsp water (double for 4 portions). Stir to combine thoroughly.
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Cook the tofu
In the reserved pan, heat a drizzle of oil on medium-high. Toss the tofu with the cornstarch and season with as much of the remaining spice blend as you’d like. Add the coated tofu cubes to the pan and cook, 1 to 2 minutes per side, until browned and crispy. Add as much of the gochujang glaze as you’d like and cook, 1 to 2 minutes, until the tofu is coated with the glaze.
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Plate your dish
Divide the finished rice between your plates. Top with the vegetables and gochujang-glazed tofu. Garnish the tofu and vegetables with as many of the green tops of the scallions as you’d like. Bon appétit!