Spicy Gochujang Rice Cakes with Crispy Tofu

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Gochujang Rice Cakes with Crispy Tofu

YOUR SOLIN GENERATED RECIPE

Spicy Gochujang Rice Cakes with Crispy Tofu

Enjoy a vibrant fusion dish that brings together chewy rice cakes and crispy tofu, all tossed in a tangy, spicy gochujang sauce. This dish boasts a pleasant mix of textures with tender tofu and softly cooked rice cakes, elevated by aromatic garlic and ginger, and finished with a hint of sesame crunch.

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NUTRITION

505kcal
Protein
31.9g
Fat
21.2g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

100g Korean Rice Cakes

250g Firm Tofu

1 Large Egg

1 tbsp Gochujang

1 tbsp Soy Sauce

2 Garlic Cloves

1 tsp Fresh Ginger

1/2 tsp Sesame Oil

1 tsp Cornstarch

2 Scallion stalks

1/2 tsp Sesame Seeds

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PREPARATION

  • 1

    Begin by pressing the firm tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 2

    Coat the tofu cubes lightly in cornstarch. Heat a nonstick skillet over medium-high heat and add half a teaspoon of sesame oil. Fry the tofu until all sides are golden and crispy. Remove and set aside.

  • 3

    In the same skillet, add the minced garlic and grated ginger. Sauté briefly until fragrant.

  • 4

    Add the Korean rice cakes and pour in the gochujang and soy sauce. Toss to ensure the rice cakes are evenly coated in the spicy sauce. If the sauce is too thick, add a splash of water.

  • 5

    Push the rice cakes to the side and crack a large egg into the skillet. Scramble gently until just set, then mix with the rice cakes.

  • 6

    Return the crispy tofu to the skillet and gently toss all ingredients until well combined and heated through.

  • 7

    Finish by garnishing with chopped scallions and a light sprinkle of sesame seeds before serving.

Spicy Gochujang Rice Cakes with Crispy Tofu

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Gochujang Rice Cakes with Crispy Tofu

YOUR SOLIN GENERATED RECIPE

Spicy Gochujang Rice Cakes with Crispy Tofu

Enjoy a vibrant fusion dish that brings together chewy rice cakes and crispy tofu, all tossed in a tangy, spicy gochujang sauce. This dish boasts a pleasant mix of textures with tender tofu and softly cooked rice cakes, elevated by aromatic garlic and ginger, and finished with a hint of sesame crunch.

NUTRITION

505kcal
Protein
31.9g
Fat
21.2g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

100g Korean Rice Cakes

250g Firm Tofu

1 Large Egg

1 tbsp Gochujang

1 tbsp Soy Sauce

2 Garlic Cloves

1 tsp Fresh Ginger

1/2 tsp Sesame Oil

1 tsp Cornstarch

2 Scallion stalks

1/2 tsp Sesame Seeds

PREPARATION

  • 1

    Begin by pressing the firm tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 2

    Coat the tofu cubes lightly in cornstarch. Heat a nonstick skillet over medium-high heat and add half a teaspoon of sesame oil. Fry the tofu until all sides are golden and crispy. Remove and set aside.

  • 3

    In the same skillet, add the minced garlic and grated ginger. Sauté briefly until fragrant.

  • 4

    Add the Korean rice cakes and pour in the gochujang and soy sauce. Toss to ensure the rice cakes are evenly coated in the spicy sauce. If the sauce is too thick, add a splash of water.

  • 5

    Push the rice cakes to the side and crack a large egg into the skillet. Scramble gently until just set, then mix with the rice cakes.

  • 6

    Return the crispy tofu to the skillet and gently toss all ingredients until well combined and heated through.

  • 7

    Finish by garnishing with chopped scallions and a light sprinkle of sesame seeds before serving.