Ingredients with Measurements:
- 1 block of firm tofu (14 oz)
- 2 cups of cooked rice
- 1/4 cup of soy sauce
- 2 tablespoons of gochujang (Korean chili paste)
- 1 tablespoon of honey
- 1 tablespoon of sesame oil
- 1 tablespoon of vegetable oil
- 1/2 onion, sliced
- 1 carrot, julienned
- 1/2 red bell pepper, sliced
- 2 cloves of garlic, minced
- 1 teaspoon of ginger, minced
- 1/4 teaspoon of black pepper
- 2 green onions, sliced
- Sesame seeds for garnish
Special equipment needed:
- Non-stick pan
Step-by-step instructions:
1. Drain the tofu and cut it into small cubes. Set aside.
2. In a small bowl, mix together soy sauce, gochujang, honey, sesame oil, and black pepper. Set aside.
3. Heat a non-stick pan over medium-high heat. Add vegetable oil and swirl to coat the pan.
4. Add onion, carrot, and red bell pepper to the pan. Stir-fry for 3-4 minutes until the vegetables are slightly softened.
5. Add garlic and ginger to the pan. Stir-fry for 30 seconds until fragrant.
6. Add the tofu to the pan. Stir-fry for 3-4 minutes until the tofu is slightly browned.
7. Pour the sauce over the tofu and vegetables. Stir-fry for 1-2 minutes until the sauce is evenly distributed.
8. Add green onions to the pan. Stir-fry for 30 seconds.
9. Serve the spicy tofu over a bed of rice. Garnish with sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Total fat: 10g
Saturated fat: 1.5g
Cholesterol: 0mg
Sodium: 1000mg
Total carbohydrate: 40g
Dietary fiber: 3g
Total sugars: 9g
Protein: 12g
Substitutions for ingredients:
- Firm tofu can be substituted with extra-firm tofu or tempeh.
- Gochujang can be substituted with sriracha or red pepper flakes.
- Honey can be substituted with maple syrup or agave nectar.
- Sesame oil can be substituted with vegetable oil or olive oil.
- Onion, carrot, and red bell pepper can be substituted with any vegetables of your choice.
Variations:
- Add sliced mushrooms to the pan for extra umami flavor.
- Use quinoa or cauliflower rice instead of white rice for a low-carb option.
- Add a fried egg on top of the spicy tofu for extra protein.
Tips and tricks:
- Press the tofu with a paper towel to remove excess water before cutting it into cubes.
- Use a non-stick pan to prevent the tofu from sticking to the pan.
- Adjust the amount of gochujang to your preferred level of spiciness.
Storage instructions:
Store leftover spicy tofu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the spicy tofu in the microwave or on the stove until heated through.
Presentation ideas:
Serve the spicy tofu in a bowl with rice on the bottom and the tofu on top. Garnish with sesame seeds.
Garnishes:
Sesame seeds
Pairings:
- Kimchi
- Pickled vegetables
- Steamed broccoli
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the tofu is sticking to the pan, add more oil to the pan.
- If the sauce is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure the tofu is cooked to an internal temperature of 165°F to prevent foodborne illness.
- Store leftover spicy tofu in the refrigerator within 2 hours of cooking.
Food history:
Bap is a Korean word for cooked rice. Spicy tofu bap is a popular Korean dish that combines spicy tofu with rice.
Flavor profiles:
Spicy, savory, sweet, umami
Serving suggestions:
Serve the spicy tofu bap as a main dish for lunch or dinner.
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Region: Korean