sovegan.com
Gochujang Tofu With Miso Broth + Rice
This is one of my go-to meals when I need something comforting to cheer me up. Serving the crispy tofu on the warm and fragrant brothy rice creates a cosy protein-packed bowl filled with delicious spicy flavours.
Ingredients
Ingredients
- extra-firm tofu, see notes
- cornflour
- oil, see notes
- salt + pepper
- jasmine rice
- gochujang paste, see notes
- maple syrup
- soy sauce, see notes
- lime, juice only
- spring onion, finely sliced
- fresh coriander, leaves only
- optional: carrot and cucumber
For the broth:
- fresh ginger, peeled + thinly sliced
- garlic cloves, peeled + thinly sliced
- vegetable stock
- red miso paste
- lime, juice only
Method
- 1
Preheat the oven to 200°C fan / 425°F and line a baking tray with baking paper.
- 2
Tear the tofu into small pieces directly into a large mixing bowl. Add the cornflour, a drizzle of oil and pinches of salt and pepper. Mix well, then transfer to the tray and bake for 20-25 minutes or until golden and crispy, stirring halfway.
- 3
Meanwhile, cook the rice in a saucepan as per the packet instructions, then leave to one side with the lid on.
- 4
Next, start the broth. Add a splash of oil to a large saucepan or casserole pot on a low-medium heat. When the oil is hot, add the ginger and garlic, then gently cook for 1-2 minutes or until fragrant, but avoid browning.
- 5
Add the stock to the saucepan and cook for 5 minutes on a very gentle boil to let the flavours mingle.
- 6
While that’s happening, add the miso paste to a bowl with about 120ml (1/2 cup) of cold water. Stir to combine, then pour it into the saucepan along with lime juice. Give the broth a good stir, season to taste with salt if necessary, then leave it on a low heat while you finish the tofu.
- 7
Combine the gochujang, maple syrup, soy sauce and lime juice in a small bowl, then pour it into a pan on a medium heat. Cook the sauce for 2-3 minutes or until it just starts to bubble, then add the crispy tofu. Remove from the pan from the heat and stir until the tofu is fully coated in the sauce.
- 8
To serve, add the rice to bowls, then top with the broth, tofu, sliced spring onion and a handful of coriander. You can also serve with peeled or thinly sliced carrot and cucumber if you want to add more veggies. Enjoy!
Unlock this recipe and 700+ more
crafted by Roxy + Ben
New recipes every week. One membership for web and app.
Cancel anytime.
Already a member?
Community reviews
Rated 4.8 out of 5 from 5 reviews
- Shawn
“We loved the broth with this dish! it was a very tasty meal overall. I actually had extra leftover udon noddles and served to with that and it was also great in this. .”
- Emanuel
“Regular in our house”
- Mary
“my fave fave recipe ever I can’t believe how good it is lol”
- ravenous & Oocien
“loved the tofu especially with the crispty caramilization in the pan, the broth was fresh and light but i dont think it went together texture wise..other than that, near perfect :)”