Ingredients:

  • 14 oz (400g) Extra-Firm Tofu, pressed for 15 minutes
  • 3 tbsp Cornstarch
  • ½ tsp Sea Salt
  • 2 tbsp Neutral Oil (Grapeseed or Avocado oil)
  • 3 cloves Garlic, minced
  • 1 tbsp Fresh Ginger, grated
  • 2 tbsp Soy Sauce
  • 1 tbsp Gochujang (Korean chili paste) OR Sriracha
  • 1 tbsp Rice Vinegar
  • 1 tbsp Brown Sugar
  • 1 tbsp Toasted Sesame Oil
  • 2 cups Cooked Jasmine or Brown Rice
  • 1 cup Shredded Carrots
  • 1 cup Sliced Seedless Cucumbers
  • 2 Green Onions, thinly sliced
  • 1 tsp Toasted Sesame Seeds

Instructions:

  1. Drain the 14 oz Extra Firm Tofu and cut into 1 inch cubes.
  2. Press the cubes between paper towels or a kitchen towel for 15 minutes under a heavy plate.
  3. Place pressed tofu in a bowl and toss with 3 tbsp Cornstarch and ½ tsp Sea Salt. Coating should be thin and even.
  4. Whisk together 2 tbsp Soy Sauce, 1 tbsp Gochujang, 1 tbsp Rice Vinegar, 1 tbsp Brown Sugar, and 1 tbsp Toasted Sesame Oil in a small bowl.
  5. Heat 2 tbsp Neutral Oil in a large skillet over medium high heat until the oil shimmers and barely smokes.
  6. Add tofu cubes in a single layer, leaving space between them. Overcrowding lowers the pan temp and causes steaming.
  7. Sear for 3 minutes per side until each cube is golden and the edges shatter when tapped.
  8. Reduce heat to medium and add 3 cloves minced Garlic and 1 tbsp grated Ginger.
  9. Sauté for 30 seconds until the aroma is fragrant but the garlic is not browned.
  10. Pour the prepared sauce over the tofu.
  11. Toss constantly for 1 minute until the sauce thickens into a glossy, sticky glaze that coats every cube.
  12. Divide 2 cups Cooked Rice into two bowls.
  13. Top with the glazed tofu, 1 cup Shredded Carrots, and 1 cup Sliced Seedless Cucumbers.
  14. Garnish with sliced Green Onions and Toasted Sesame Seeds before serving immediately.