Gochujang Tofu Rice Bowl

aaronandclaire.com

Donald M

1 to 2 green onions

1 broccoli

1 mild green or red chili (optional), to garnish

5 cloves garlic

1 small knob of ginger

18 oz (520g) firm tofu (or extra firm tofu)

½ cup potato starch (or cornstarch)

4 tbsp neutral-tasting oil, divided

½ tbsp toasted sesame oil

2 to 3 cups hot cooked rice, about 1 cup (210g) for each serving

Soft-Boiled Eggs (optional), to serve

Generous pinch of toasted sesame seeds, to garnish

subheading: Gochujang Sauce:

2 tbsp Korean chili paste (gochujang)

1 tbsp Korean chili pepper flakes (gochugaru)

1 tbsp soy sauce

1 tbsp oyster sauce

1 tsp chicken bouillon powder

1 tbsp sugar

1 tbsp light corn syrup

2 tbsp mirin

Black pepper, to taste

½ cup (120ml) water

½ tbsp cornstarch

subheading: Broccoli Seasoning:

1 tsp minced garlic

1 tsp soy sauce

1 tbsp toasted sesame oil

1 tbsp toasted sesame seeds

Kosher salt, to taste

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