prep time
10 min
cook time
10 min
ready in
20 min
skill
Easy
serves
2Liven up your tofu dish, with the heat of Gochujang. Paired with refreshing jasmine rice and cucumber, your taste buds will experience a rollercoaster of flavors.
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Cooked Jasmine Rice (125g uncooked rice)
250gFirm or Extra Firm Tofu Block - Cubed
200gCornflour
1.5 TablespoonsGarlic Granules
1/4 Tablespoonsalt
1/4 Tablespooncrushed Black Pepper
1/4 TablespoonVegetable Oil
4 Tablespoonsfinely chopped Garlic
1 TablespoonHot Chilli Flakes
1 TablespoonSun Hee Gochujang paste
1 TablespoonSun Hee Light Soy sauce
2 Tablespoonssoft Brown Sugar
1 Tablespoonwater
2 TablespoonsTo Garnish:
Finely sliced spring onion
Sesame seeds
Sliced cucumber
Prepare the rice according to the directions on the packaging.
Press a block of firm/ extra firm tofu to remove any excess water (wrap the block in clean kitchen towel and weigh it down with a cutting board for 30 mins).
Cut the pressed tofu into 1” cubes.
Add the tofu into a large bowl and toss with cornstarch, garlic granules, salt & pepper.
Heat 2 Tbsp. oil in a saucepan and pan fry on medium heat until cooked.
Once cooked - set aside.
Place a medium sized saucepan over low heat. Add 2 Tbsp. oil, garlic, and chilli flakes. Sauté for 1 minute stirring regularly ensuing that the chilli and garlic don’t burn.
Add the gochujang sauce, soy sauce, brown sugar, and a splash of water. Stir well until well combined and heated through.
Add the pan-fried tofu to the sauce and mix well so that the tofu is heated through and well coated with the sauce.
Serve hot with jasmine rice and sliced cucumber.
Garnish with sesame seeds and spring onion.
