Gochugaru Tofu Rice Bowl with Sesame Cucumber

Ingredients

• 400 g extra-firm tofu
• 320 g cooked brown rice
• 150 g cucumber
• 120 g napa cabbage
• 40 g scallions
• 1 tbsp gochugaru
• 1.5 tbsp tamari
• 1 tbsp rice vinegar
• 2 tsp maple syrup
• 2.5 tsp toasted sesame oil
• 1 tbsp avocado oil
• 3 cloves garlic
• 1 tbsp sesame seeds
• 2 tsp fresh ginger

Instructions

1. Pat the extra-firm tofu very dry and cut it into 2.5 cm cubes. Heat the avocado oil in a non-stick skillet over medium-high heat and sear the cubes 3 minutes per side, turning them onto two or three faces, until each seared face is crisp and deep gold.
2. While the tofu cooks, whisk the gochugaru, tamari, rice vinegar, maple syrup, grated garlic and grated fresh ginger with 2 tbsp water into a loose, brick-red glaze.
3. Smash the cucumber with the flat of a knife until it splits, then tear it into rough 3 cm pieces — the torn faces grab dressing far better than neat slices. Toss with half the toasted sesame oil, half the sesame seeds and a pinch of salt, and leave it to sit while you finish the tofu.
4. Shred the napa cabbage and add it to the tofu pan for 90 seconds, until the leaves collapse but the white ribs still snap.
5. Pour in the glaze and toss for 60-90 seconds over medium heat until it thickens, turns glossy and coats the tofu in a sticky lacquer rather than running off it.
6. Spoon the warm cooked brown rice into two bowls, top with the glazed tofu and cabbage, and add the smashed cucumber alongside. Finish with the remaining toasted sesame oil, the remaining sesame seeds and thinly sliced scallions.

Nutrition (per serving)

Calories

700

Protein

43.2 g

Fat

34.8 g

Carbs

64.4 g