Peanut Gochujang Rice

• porce: 4 servings
• aktivní čas: 10 minutes
• celkový čas: 35 minutes

Ingredience

9 ounces firm or extra firm tofu (pressed for at least 15 minutes, then cubed or sliced)

2 teaspoons soy sauce (, use tamari for gluten-free)

2 teaspoons gochujang

1/2 teaspoon garlic powder

1 teaspoon sesame oil

1 teaspoon cornstarch

2 teaspoons oil

1/2 cup onion

2 ounces chopped or thinly sliced mushrooms

2 tablespoons ginger garlic paste (or 4 cloves garlic , 1/2 inch ginger minced)

1 1/2 cups frozen vegetables (or chopped fresh vegetables of choice such as carrots peppers peas broccoli etc)

3 tablespoons smooth peanut butter

2 tablespoons gochujang

2 tablespoons soy sauce

1 tablespoon lime juice

1 tablespoon maple syrup

1 cup white rice (washed really well and drained (I use Indian basmati)

2 cups water (or broth)

1/2 teaspoon salt

green onion, crushed roasted peanuts, lime wedges

Pokyny

Make the gochujang tofu.

Press and cube the tofu, if you haven't already.

To make tofu in the skillet, pan-fry the tofu in a teaspoon of oil over medium heat, for 4 to 6 in the same skillet that you plan to use for the rice. Cook until the tofu is golden on some of the edges. In a small bowl, mix together the sauces and cornstarch, then drop this mixture onto the pan fried tofu, and toss well to coat and stick to the tofu. Remove the tofu from the skillet and set it aside.(Alternatively, mix the tofu in the gochujang mixture and then add to skillet and cook until the sauce thickens and sticks to the tofu)

To bake the tofu, add the sauces into a bowl with the tofu, and toss well. Sprinkle on the cornstarch, and toss well to coat. Transfer the tofu to parchment lined sheet and bake for 15 to 20 minutes at 400° F (205° C) or until the sauce sets on the tofu.

Make the peanut gochujang rice.

Heat the oil in the same skillet over medium heat. Add the onion and mushrooms and a good pinch of salt, and cook for 3 minutes.

Mix in the ginger garlic paste and all of the sauce ingredients. Add 1 or 2 tablespoons of broth from your 2 cups of water or broth to help the peanut butter mix in, then add in the vegetables and toss well.

Add in the water and mix in. Add the washed and drained rice, and salt, and mix really well. Close the lid, reduce the heat to low, and cook for 15 to 17 minutes, stirring once in between.

Once the rice is cooked to preference, switch off the heat, fluff up the mixture a little bit, and taste and adjust the salt and flavor, add more tang with lime juice, more heat with some pepper flakes or black pepper, if needed, then serve in a bowl topped with the peanut gochujang tofu and some green onion. You can also serve it with some crushed roasted peanuts or sesame seeds and some lime wedges.

Výživové údaje

• Kalorie: 398 kcal
• Celkový tuk: 11 g
• Nasycený tuk: 1 g
• Sodík: 702 mg
• Celkový obsah sacharidů: 63 g
• Vláknina: 5 g
• Celkové cukry: 7 g
• Bílkoviny: 16 g