Dubu Deopbap (Tofu and Vegetable Rice Bowl with Gochujang Sauce)
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Ingredients
- 400 g extra firm tofu
- 500 g cooked short-grain rice (cooled)
- 1 courgette, sliced
- 1 carrot, julienned
- 2 garlic cloves
- 2 tbsp gochujang paste
- 1 tbsp soy sauce
- 1 tbsp cornflour
- 4 large eggs
- 2 tbsp vegetable oil
- 2 spring onions, sliced
Nutrition (per serving)
- Calories
- 516 kcal
- Protein
- 29.8 g
- Carbohydrate
- 47.6 g
- of which sugars
- 5.4 g
- Fat
- 22.3 g
- of which saturates
- 4.1 g
- Fibre
- 3.7 g
- Salt
- 1.43 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Toss the tofu in the cornflour to coat lightly.
- 2
Heat half the vegetable oil in a frying pan and fry the tofu for 6-8 minutes, turning, until golden and crisp, then set aside.
- 3
Heat the remaining oil in the pan and stir-fry the courgette, carrot and garlic for 3-4 minutes until just tender.
- 4
Mix the gochujang and soy sauce with 2 tablespoons water and stir into the vegetables.
- 5
Return the tofu to the pan and toss to coat, then set aside and keep warm.
- 6
Fry the eggs in a separate pan until the whites are set but the yolks still soft.
- 7
Divide the rice between bowls, top with the tofu, vegetables and a fried egg, and scatter with spring onions to serve.
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