Gochujang Tofu with Rice & Broccolini
From: Ian Seddon's Cookbook
🥘 Ingredients
- of super-firm tofu 1
- neutral-flavored oil 2 tbsp
- garlic powder 1 tsp
- onion powder 1 tsp
- white pepper ¼ tsp
- Kosher
- cornstarch 2 tbsp
- pre-cut broccoli florets or broccolini 12-16 oz
- fat garlic cloves 2
- rice vinegar 1 tbsp
- toasted sesame oil 1 ½ tsp
- roasted sesame seeds 2 tbsp
- Cooked white rice to serve 4
- scallions 2-3
If using extra-firm tofu, start the recipe by pressing the tofu. Drain the tofu, then slice into 4 slab, lengthwise; cover them with a few paper towels or a thin dish towel, then weigh them down with your heaviest cookbook. Press for 10 to 15 minutes. Alternatively, use a tofu press (don’t slice the tofu into slabs first). While your tofu is pressing, mix the tofu spices and start on the broccoli. If using broccolini, chop off the tough bottom stems first. If you don’t have leftover rice or ready-to-heat rice, cook 1 1/4 cup dry rice (see Cooked White Rice for instructions). Instant Pot Instructions for steaming broccoli/broccolini: Pour 1 cup water into the bottom of the inner pot. Place the broccoli florets or broccolini in a steamer basket and lower into the inner pot. Secure the lid and set the Pressure Release to Sealing. Select the Steam setting at low pressure and set the cook time to 1 to 2 minutes. (For small florets, 1 minute.) Once the timer has completed, perform a quick pressure release. Open the pot and, using oven mitts, carefully lift the basket out of the Instant Pot and proceed with step 5 of the recipe. Storage: Store the gochujang tofu, broccoli, and rice separately in the fridge for 4 to 5 days. To reheat the rice, add it to a microwave-safe bowl, toss in a couple ice cubes, cover the bowl, and microwave until heated through. (The ice keeps the rice tender.) Reheat the broccoli and tofu in the microwave as well, or reheat in a nonstick pan over medium heat with a touch of oil for a few minutes until warmed through. Garnish with freshly sliced scallions if you have any. Nutrition boost: Use brown rice for more fiber. Top with broccoli sprouts for more veggies.
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1Gather: of super-firm tofu , neutral-flavored oil , garlic powder , onion powder , white pepper , Kosher salt, cornstarch . For the timer /2 cup gochujang sauce (left over from gochujang chickpea tacos): pre-cut broccoli florets or broccolini , fat garlic cloves , rice vinegar , toasted sesame oil , roasted sesame seeds , Cooked white rice to serve , scallions .
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2Drain the tofu, then pat dry any residual moisture. In a large bowl, crumble the tofu into small pieces, about the size of a large blueberry.
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3Add timer ½ inches ( timer cm) of water to a sauté pan or saucepan big enough to hold your steamer basket. Bring to a boil. For Instant Pot instructions, see Note 4.
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4Cook the tofu. Heat a large nonstick skillet over medium-high heat with the neutral-flavored oil for 2 minutes . While the oil is heating, toss the tofu with the garlic powder, onion powder, white pepper, 1/2 tsp salt, and cornstarch. Use your hands or a silicone spoonula to coat the tofu well. Once the oil is shimmering, add the crumbled tofu and spread it out into an even layer as best you can. Cook undisturbed for 3 minutes, then flip. Cook for about 10 minutes total, stirring only every 2 minutes, until the tofu is golden brown and crispy. If it starts to char, lower the heat a touch. Reduce the heat to medium. Pour in the Gochujang Sauce and toss to coat the tofu for 1 minute, stirring frequently, until well coated and sticky. Remove from the heat.
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5While the tofu cooks, reheat the rice as needed and steam the broccoli (see Note 4 for Instant Pot instructions). Arrange the broccoli or broccolini in the steamer basket. Cover and steam for 5-7 minutes , or until tender and bright green but not soft or mushy. While the broccoli steams, grate or finely mince the garlic into a large bowl, or use a garlic press. Add the rice vinegar, toasted sesame oil, sesame seeds, and a big pinch of salt.
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6Remove the broccoli from the steamer basket and pat dry excess moisture with towels. If using broccolini, chop it into bite-sized pieces.
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7Add the broccoli or broccolini to the garlic mixture and toss to combine with your hands. Taste, adding more salt (or a splash of soy sauce) or rice vinegar until it tastes well-seasoned, or add more sesame seeds if desired.
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8Serve the gochujang tofu and broccoli over cooked rice. Garnish with sliced scallions, if using.