Tofu & Sauce
| Ingredient | Amount | Notes |
|---|---|---|
| Extra firm tofu | 1 block | Drained and pressed |
| Low sodium soy sauce or tamari | ½ cup | Tamari for gluten-free |
| Brown sugar | ⅓ cup | |
| Gochujang | 1 tbsp | |
| Rice vinegar | 2 tbsp | |
| Sesame oil | 2 tbsp | |
| Garlic | 3 cloves | Diced |
| Fresh ginger | 1 tbsp | Diced |
| Cornstarch | 1 tbsp + more | Extra for coating tofu |
| Oil | As needed | For frying |
| Sesame seeds | As desired | For serving |
Green Onion Lime Rice
| Ingredient | Amount | Notes |
|---|---|---|
| White rice | 1 cup | |
| Water | 2 cups | |
| Lime | 1 | Juice and zest |
| Green onions | 3 | Chopped |
Cooking Principles
- Press tofu well: Removing moisture helps the cornstarch coating adhere and allows the tofu to brown properly instead of steaming in the pan.
- Watch the caramelizing sauce: The brown sugar can burn quickly — keep heat low and stir when glazing the tofu.
- Add lime to rice off-heat: Stirring in lime juice and zest just before serving preserves the bright citrus flavor.
Korean
Tofu
Rice Bowl
15 min
Prep Time
30 min
Cook Time
4 servings
Yield
Cooking Steps
- Cook the rice: Add rice and water to a pan and bring to a boil. Cover, lower heat, and simmer until all liquid is absorbed. Right before serving, stir in lime juice, lime zest, and half the green onions.
- Make the sauce: Combine soy sauce, brown sugar, gochujang, rice vinegar, sesame oil, garlic, and ginger in a saucepan. Mix cornstarch with 2 tablespoons of water to form a slurry. Once the sauce is boiling, add the slurry, lower heat, and simmer until thickened. Transfer to a bowl.
- Fry the tofu: Cut the pressed tofu into squares and toss with cornstarch. Heat oil in a skillet and cook the tofu until all sides are lightly browned.
- Glaze the tofu: Add half the sauce to the skillet and cook on low until the tofu is coated and the sauce starts to caramelize. Do not overcook — the sugar can burn.
- Serve: Divide rice into 4 bowls and top with the glazed tofu. Sprinkle with sesame seeds and the remaining green onion. Serve the extra sauce on the side.