Crispy Tofu & Gochujang Rice

• Jasmine Rice(250 g)
• Tofu(400 g)
• Cornflour(2 tbsp)
• Rapeseed Oil(3 tbsp)
• Broccoli(300 g)
• Carrot(2)
• Green Onions(4)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Gochujang paste(2 tbsp)
• Soy sauce(3 tbsp)
• Rice Vinegar(1 tbsp)
• Brown sugar(2 tsp)
• Sesame oil(1 tbsp)
• Sesame seeds(2 tsp)optional

Method

1. 1

   Rinse {Jasmine Rice}. Add it to a saucepan with 500ml water and a pinch of salt. Bring to a boil, cover, and cook until tender.

   ~12 min

2. 2

   While the rice cooks, pat {Tofu} dry and tear or cut it into bite-size pieces. Toss with {Cornstarch} and a pinch of salt and pepper. Cut the {Broccoli} into small florets, thinly slice the {Carrot}, slice the {Scallions}, and finely chop the {Garlic} and {Ginger}.

   ~10 min

3. 3

   In a small bowl, stir together {Gochujang paste}, {Soy sauce}, {Rice Vinegar}, {Brown sugar}, and {Sesame oil}.

   ~2 min

4. 4

   Heat 2 tbsp of {Vegetable oil} in a large nonstick pan over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until golden and crisp on most sides.

   ~6 min

5. 5

   Push the tofu to one side of the pan. Add the remaining 1 tbsp of {Vegetable oil}, then add the {Broccoli}, {Carrot}, most of the {Scallions}, {Garlic}, and {Ginger}. Stir-fry until the vegetables are crisp-tender.

   ~4 min

6. 6

   Add the cooked {Jasmine Rice} and the gochujang sauce to the pan. Toss well until the rice turns glossy red-orange and the tofu and vegetables are evenly coated and heated through.

   ~3 min

7. 7

   Serve topped with the remaining {Scallions} and {Sesame seeds}.

   ~1 min