Gochujang Garlic Ginger Tofu Rice Bowl

Thanks to YT Aaron&Claire I now like firm tofu. Well, when it is served with Gochujang, garlic and ginger. The starch cover helps too.

When I saw the YT recipe last week, I thought that looks tasty - but firm Tofu, meh ??? But I love to challenge myself. I bought high quality organic tofu from Alnatura. Their headquarter is just 800 m from here.

Preparation is easy. Just start 1 hour before cooking and wrap the tofu in kitchenpaper and press it down a bit. That way it looses tasteless water and gets firmer.

Cut the 150 g tofu in 1,5 cm cubes and coat them in potato starch.

Oil to shallow fry the tofu and a little oil for the veggies and sauce.

Make the sauce:

1 tbsp soy sauce, 1 tbsp Mirin, 1 tbsp oyster sauce, 1 tsp sugar, 1 tsp syrup, 2 tsp Gochujang, 1 tsp gochugaru pepper flakes, 2 tsp potato starch, 1/2 cup water, 1 tsp chicken stock powder

Veggies:

2 spring onions divided in white and green part, 5 garlic cloves, 1 knob ginger, 2 small carrots

7 cm cucumber, sesame seeds

2 quail eggs cooked

Shallow fry the cubed tofu, about 5 to 7 min and set aside. Clean the wok.

Chop the veggies and keep the green of the onions for garnish. Heat up the oil and fry the veggies. After 8 min add the sauce. If it thickens too much, add more water.

Get the tofu in and warm through. Serve on a bowl of hot rice.

To fight the heat add cucumber, eggs and sesame seeds.