Asians > Korean > Rice

Sesame Tofu Bap Recipe

Ingredients with Measurements:
- 1 block of firm tofu, drained and pressed
- 2 tablespoons of sesame oil
- 2 tablespoons of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of honey
- 1 tablespoon of sesame seeds
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- 2 cups of cooked rice
- 1 cup of shredded carrots
- 1 cup of sliced cucumber
- 1 cup of sliced green onions
- Salt and pepper to taste

Special equipment needed:
- Non-stick skillet
- Mixing bowl
- Whisk

Step-by-step instructions:

1. Cut the tofu into small cubes and set aside.
2. In a mixing bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, sesame seeds, cornstarch, and water until well combined.
3. Add the tofu cubes to the bowl and toss to coat evenly.
4. Heat a non-stick skillet over medium-high heat and add the tofu mixture to the pan.
5. Cook the tofu for 5-7 minutes, stirring occasionally, until it is crispy and golden brown.
6. While the tofu is cooking, prepare the rice according to package instructions.
7. Once the tofu is done, remove it from the heat and season with salt and pepper to taste.
8. To assemble the bap, divide the cooked rice into four bowls.
9. Top each bowl of rice with the cooked tofu, shredded carrots, sliced cucumber, and sliced green onions.
10. Serve hot and enjoy!


Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 370
Fat: 13g
Carbohydrates: 49g
Protein: 15g
Sodium: 680mg
Sugar: 9g

Substitutions for ingredients:
- Tofu can be substituted with chicken or shrimp.
- Honey can be substituted with maple syrup or agave nectar.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.

Variations:
- Add sliced avocado or pickled radish for extra flavor.
- Use quinoa or cauliflower rice instead of white rice for a healthier option.
- Add a fried egg on top for a breakfast twist.

Tips and tricks:
- Make sure to drain and press the tofu before cooking to remove excess water.
- Use a non-stick skillet to prevent the tofu from sticking to the pan.
- Double the recipe for meal prep and store in the fridge for up to 3 days.

Storage instructions:
Store the cooked tofu and rice separately in airtight containers in the fridge for up to 3 days.

Reheating instructions:
Reheat the tofu and rice in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the bap in a bowl with the tofu and vegetables arranged on top of the rice.

Garnishes:
Garnish with extra sesame seeds and sliced green onions.

Pairings:
Pair with a side of kimchi or miso soup for a complete meal.

Suggested side dishes:
Kimchi, miso soup, or stir-fried vegetables.

Troubleshooting advice:
- If the tofu is not crispy enough, cook it for a few more minutes until golden brown.
- If the sauce is too thick, add a little more water to thin it out.

Food safety advice:
Make sure to cook the tofu to an internal temperature of 165°F to ensure it is safe to eat.

Food history:
Bap is a Korean dish that typically consists of rice and various toppings.

Flavor profiles:
Savory, salty, sweet, nutty.

Serving suggestions:
Serve hot and enjoy as a main dish.

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Region: Korean

Taste: Savory, Tangy, Nutty, Umami, Aromatic