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Korean · Lunch
Crispy Tofu Rice Bowls
🥗 Healthy
Cornstarch-crusted tofu, quick-pickled carrot and a sesame drizzle.
32 min
3 servings
🌶️🌶️🌶️
Favourite
88
Instructions
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1
Press the tofu 20 minutes, tear into craggy pieces, toss in cornstarch and salt.
20m
2
Shallow-fry until deeply golden on all sides; drain on a rack, not paper.
3
Whisk gochujang with vinegar, soy and a little honey into a glaze.
4
Build bowls with rice, tofu, pickled carrot and plenty of sauce.