Korean Tofu Rice Bowls

feastingathome.com

rogowar

subheading: UNITS USM ½X:

2 to 3 cups cooked rice (we used jasmine rice) (½ cup -¾ cup per serving)

subheading: Crispy Korean Tofu:

8 ounces of firm tofu (extra-firm tofu works too)

3 tablespoons cornstarch or potato starch

1 to 2 tablespoons gochujang - taste your gochujang for spiciness and adjust accordingly (see notes on replacements) **Check the ingredients to ensure gluten-free if needed.

1 tablespoon soy sauce or low-sodium gf tamari

1 tablespoon maple syrup

subheading: Korean Cucumber Salad (Oi Muchim):

1 teaspoon salt

1 teaspoon soy sauce or low-sodium gf tamari

3 tablespoons rice wine vinegar

1 tablespoon sugar (honey or maple)

1 tablespoon toasted sesame oil

2 cups cucumber, sliced into thick rounds or ½ moons (English cucumber, Japanese, Armenian, or Persian- thin-skinned, seedless is preferred)

1 scallion, sliced thin

½ to 1 teaspoon Gochugaru Korean chili pepper flakes (spicy but not super hot, start with less and add more to taste)

Directions at feastingathome.com

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