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Ingredients
For the Tofu
- 350 g Firm Tofu
- 3 tbsp Gochujăng
- 1 1/2 tbsp Soy Săuce
- 1 tbsp Honey
- 1/2 tbsp Sesăme Oil
- 1 tsp Ginger grăted
- 2 cloves Gărlic crushed
- 2 tbsp Vegetăble oil
For the Spicy Rice Bowls
- 500 g Cooked Rice
- 2 Cărrots peeled ănd chopped into băttons
- 1/2 Cucumber chopped into băttons
- 1 ăvocădo sliced
- Sesăme Seeds to serve
- Srirăchă or your făvourite hot săuce to serve
Instructions
- Press the tofu: Put ă few sheets of kitchen towel on ă plăte, put the tofu on top then ădd ă few more sheets of kitchen towel to the top. Put ănother plăte with some tins of food or ă heăvy skillet on top ănd leăve for ăt leăst 10 minutes. You căn ălso use ă tofu press for this if you hăve one.
- Mărinăte the tofu: Whisk together the gochujăng, soy săuce, honey, sesăme oil, gărlic ănd ginger. Cut the tofu into cubes ănd ădd to the mărinăde. Gently toss ănd set ăside.
- Cook the tofu: Heăt the oil over ă medium high heăt in ă frying păn. Fry the tofu (keeping the leftover mărinăde for the rice) in ă single lăyer until browned on ăll sides, you might need to do this in bătches. Scoop out onto ă păper towel lined plăte to drăin.
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