Ingredients:

  • 16 oz extra-firm tofu, pressed and cubed
  • 3 tbsp cornstarch
  • 1/2 tsp fine sea salt
  • 2 tbsp neutral oil (avocado or grapeseed)
  • 3 tbsp gochujang
  • 1 tbsp low-sodium tamari or soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup or honey
  • 2 cloves garlic, microplaned
  • 1 tsp fresh ginger, grated
  • 1 tsp toasted sesame oil
  • 2 cups cooked jasmine rice
  • 1 large Persian cucumber, thinly sliced
  • 1 large carrot, julienned
  • 1/2 tsp sugar
  • 1/2 tsp salt (for pickling)
  • 1 tbsp kimchi (optional garnish)
  • 1 tsp toasted sesame seeds (optional garnish)
  • 1 scallion, sliced (optional garnish)

Instructions:

  1. Wrap the extra-firm tofu in a lint-free towel and press for 15 minutes to remove excess moisture. Cut into 1-inch cubes.
  2. In a large bowl, toss the tofu cubes with 3 tbsp cornstarch and 1/2 tsp sea salt until a velvety, even coating forms on all sides.
  3. Heat 2 tbsp neutral oil in a heavy-bottomed skillet over medium-high heat. Add tofu in a single layer and sear for 3–4 minutes per side until deep golden-brown and crispy.
  4. While tofu sears, whisk together the gochujang, tamari, rice vinegar, maple syrup, garlic, ginger, and sesame oil in a small bowl.
  5. Combine sliced cucumbers and carrots with 1/2 tsp sugar and 1/2 tsp salt; let sit for 10 minutes to quick-pickle via osmosis.
  6. Lower skillet heat to medium. Pour the glaze over the crispy tofu and toss rapidly for 60–90 seconds until the sauce reduces into a thick, glossy lacquer.
  7. Divide 2 cups of cooked rice among four bowls. Top with the glazed tofu and pickled vegetables. Garnish with kimchi, scallions, and sesame seeds.