Tofu Dubu Jorim with Sticky Gochujang Glaze
Ingredients
- 600 g firm tofu
- 3 tbsp gochujang paste
- 2 tbsp soy sauce
- 2 tbsp sesame oil
- 3 garlic cloves
- 2 tbsp brown sugar
- 320 g jasmine rice
- 3 spring onions
Nutrition (per serving)
- Calories
- 629 kcal
- Protein
- 30 g
- Carbohydrate
- 77.1 g
- of which sugars
- 10.7 g
- Fat
- 20.5 g
- of which saturates
- 3.3 g
- Fibre
- 3.5 g
- Salt
- 2.04 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Press the tofu between sheets of kitchen paper for 10 minutes, then slice into 1.5 cm thick rectangles.
- 2
Cook the jasmine rice according to packet instructions.
- 3
Heat sesame oil in a large non-stick frying pan over a medium-high heat. Fry the tofu slices for 3–4 minutes each side until golden and crispy.
- 4
Mix gochujang, soy sauce, brown sugar, crushed garlic and 4 tbsp water to make the glaze.
- 5
Pour the glaze into the pan over the tofu. Cook for 2–3 minutes, turning the tofu to coat, until the sauce is thick and sticky. Serve over rice, topped with sliced spring onions.
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