Tofu Bulgogi Bowl

Rice

• 300 g Short-grain rice
• 450 ml Water

Bulgogi tofu and vegetables

• 400 g Firm tofu
• 2 tbsp Sesame oil
• 1 medium Yellow onion
• 1 medium Carrot
• 2 cloves Garlic
• 15 g Ginger root
• 60 ml Light soy sauce
• 2 tbsp Brown sugar
• 2 Spring onion
• 2 tsp Roasted sesame seeds

1. Rinse the rice in cold water until the water runs mostly clear. Tip into a saucepan with the water, bring to the boil, then cover and cook on the lowest heat for 12 minutes. Take off the heat and leave, covered, for 10 minutes to steam.
2. Meanwhile, cut the tofu into bite-sized pieces. Thinly slice the onion, cut the carrot into fine matchsticks, finely grate the garlic, and grate the ginger. Thinly slice the spring onions and set them aside for serving.
3. In a mixing bowl, stir together the light soy sauce and brown sugar until the sugar dissolves, then mix in the garlic and ginger. Set the sauce by the hob so it is ready to add quickly. Keep the sesame seeds for finishing.
4. Heat 1 tbsp sesame oil in a large frying pan over medium-high heat. Add the tofu and cook for 6 to 8 minutes, turning occasionally, until well browned and crisp at the edges. Transfer to a plate.
5. Add the remaining 1 tbsp sesame oil to the pan, then sauté the onion and carrot for 4 to 5 minutes until softened but still bright. Pour in the soy sauce mixture and let it bubble for 1 to 2 minutes until glossy. Return the tofu to the pan and toss for 1 to 2 minutes until evenly coated and hot through.
6. Divide the rice between two bowls and spoon the tofu bulgogi and vegetables over the top. Finish with the spring onion and roasted sesame seeds. Serve straight away while the sauce is sticky and the tofu is crisp-edged.

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