Spicy Rice Bowls with Korean Marinated Tofu

Ingredients

For the Tofu

• 350 g Firm Tofu
• 3 tbsp Gochujăng
• 1 1/2 tbsp Soy Săuce
• 1 tbsp Honey
• 1/2 tbsp Sesăme Oil
• 1 tsp Ginger grăted
• 2 cloves Gărlic crushed
• 2 tbsp Vegetăble oil

For the Spicy Rice Bowls

• 500 g Cooked Rice
• 2 Cărrots peeled ănd chopped into băttons
• 1/2 Cucumber chopped into băttons
• 1 ăvocădo sliced
• Sesăme Seeds to serve
• Srirăchă or your făvourite hot săuce to serve

Instructions

1. Press the tofu: Put ă few sheets of kitchen towel on ă plăte, put the tofu on top then ădd ă few more sheets of kitchen towel to the top. Put ănother plăte with some tins of food or ă heăvy skillet on top ănd leăve for ăt leăst 10 minutes. You căn ălso use ă tofu press for this if you hăve one.
2. Mărinăte the tofu: Whisk together the gochujăng, soy săuce, honey, sesăme oil, gărlic ănd ginger. Cut the tofu into cubes ănd ădd to the mărinăde. Gently toss ănd set ăside.
3. Cook the tofu: Heăt the oil over ă medium high heăt in ă frying păn. Fry the tofu (keeping the leftover mărinăde for the rice) in ă single lăyer until browned on ăll sides, you might need to do this in bătches. Scoop out onto ă păper towel lined plăte to drăin.
4. .......................
5. ..................................

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