Quarantine Eats: Korean Tofu Rice Bowl

Tofu Ingredients
7 oz extra firm tofu, pressed, chopped into cubes
2 tbsp. Gochujang paste
1 tbsp. honey
1 tsp. soy sauce
1/4 tsp. salt
1 tbsp. lime juice
1 tsp. sesame seeds
1 spring onion, green part sliced (for garnish)

Tofu Directions
1 - Preheat the oven to 350°F/180°C. Line a baking tray with foil.
2 - In a bowl, mix the marinade - gochujang, honey, soy sauce, salt and lime juice. You can marinate it overnight, or use immediately.
3 - Stir in the pressed tofu cubes carefully.
4 - Place the marinated tofu cubes onto the lined baking tray. Spoon some of the remaining marinade on the cubes.
5 - Bake for 30-40 minutes, flipping it over once, halfway during baking.
6 - Garnish with sesame seeds and chopped spring onions.

Corn Ingredients
3 tablespoons salted butter
4 ears corn, kernels, removed from cob
2-3 cloves of garlic, minced
Salt and pepper

Corn Directions
Heat a medium skillet over medium heat. Add the butter, corn, shallots, remaining 2-3 cloves garlic, the jalapeño, and season with salt and pepper. Cook 5 minutes or until the corn is golden. Stir in the cilantro. Remove from the heat.

Cucumber Ingredients
1 cup seasoned rice vinegar
3/4 cup sugar
1 tablespoon grated ginger
1 teaspoon kosher salt
1/8 teaspoon dried red chile flakes
2 seedless English cucumbers

Cucumber Directions
1 - Slice the cucumbers into very thin coins. Add to the quart jar or medium size bowl.

2 - In a smaller bowl or jar, whisk the rice vinegar, sugar, grated ginger, salt, and chile flakes together until the sugar has dissolved and pour over the cucumbers, tossing lightly to coat.

3 - Cover and refrigerate for at least 30 minutes or up to 3 days.

Korean Baked Gojuchang Tofu from Love Is in My Tummy
Korean Sweet & Sour Pickled Cucumbers from Foodie Crush
Korean Garlic Butter Corn from Half Baked Harvest

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