Spicy Korean Tofu Bowl

• 300 g Short-grain rice
• 400 g Firm tofu
• 2 cloves Garlic
• 2 tbsp Gochujang
• 2 tbsp Light soy sauce
• 2 tbsp Sesame oil
• 120 g Baby spinach
• 1 medium Cucumber
• 2 Spring onion
• 2 tsp Roasted sesame seeds

1. Rinse the rice until the water runs mostly clear, then cook it in a saucepan according to packet instructions until tender. Cover and leave to steam off the heat while you prepare the toppings.
2. Pat the tofu dry and cut into bite-sized cubes. Finely grate the garlic, then stir it in a bowl with the gochujang, light soy sauce and 1 tbsp sesame oil to make a glaze.
3. Heat a frying pan over medium-high heat and add half the glaze. Add the tofu and cook for 6 to 8 minutes, turning, until lightly browned and coated.
4. Add the remaining glaze to the pan with a splash of water and toss for 1 to 2 minutes until glossy and clinging to the tofu. Take off the heat so the sauce stays thick and shiny.
5. Put the spinach in a colander and pour over just-boiled water to wilt it, then shake off excess water. Slice the cucumber and finely slice the spring onion.
6. Divide the rice between bowls and top with the spinach, cucumber and glazed tofu. Drizzle with the remaining 1 tbsp sesame oil, then finish with spring onion and roasted sesame seeds.

Made this recipe? Rate it — a comment is optional.