Name: Gochujang tofu with kimchi rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz firm tofu, drained and cubed; 2 1/2 tbsp white rice; 3 oz kimchi, chopped; 1 1/2 tsp gochujang; 1 1/2 tsp low sodium soy sauce; 1/2 tsp honey; 1/2 tsp sesame oil; 1/3 cup water; 1 green onion, sliced; 1 clove garlic, minced; 1/2 tsp salt; 8 olive oil cooking sprays

Instructions

Prep 15 min · Cook 15 min

In a small saucepan, combine the rice, water, chopped kimchi, and a small pinch of salt. Bring to a boil over medium-high heat, then reduce heat to the lowest setting. Cover tightly and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
While the rice simmers, place the tofu cubes between layers of paper towels. Press firmly to remove as much moisture as possible and pat dry. In a small bowl, whisk together the gochujang, soy sauce, honey, and sesame oil.
Heat a nonstick skillet over medium-high heat and coat with cooking spray. Add the tofu in a single layer. Cook without moving for 3 minutes until the bottom is golden. Turn the cubes and cook for another 5 to 6 minutes, turning occasionally, until golden and crisp on most sides. Add the minced garlic during the last minute. Done when golden and crisp.
Pour the gochujang sauce over the tofu in the skillet. Toss quickly for 1 minute until the sauce thickens and coats the tofu. Fluff the kimchi rice and transfer to a plate. Top with the glazed tofu and garnish with green onions.

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Ingredients

Instructions

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