Spicy Tofu Jorim

• servings: 4 servings
• total time: 40 minutes

Ingredients

1 cup white rice

4 heads baby bok choy, halved lengthwise

2 14-ounce blocks firm tofu, drained

Kosher salt

4 cloves garlic, finely minced

2 tablespoons fish sauce (vegan if desired)

2 tablespoons fine gochugaru

1 tablespoon gochujang

1 tablespoon low-sodium soy sauce

1 tablespoon toasted sesame oil

1/4 cup vegetable oil

1 onion, sliced 1/2 inch thick

2 scallions, thinly sliced

Directions

Cook the rice as the label directs. Remove from the heat and set aside 5 minutes, then fluff with a fork.

Meanwhile, put the bok choy in a steamer basket. Place over a saucepan of simmering water, cover and steam 5 minutes.

Line a baking sheet with paper towels. Slice each tofu block crosswise into 8 even rectangles; season with salt. Transfer to the paper towels and set aside 5 minutes. Gently pat dry.

Whisk 1 3/4 cups water, the garlic, fish sauce, gochugaru, gochujang, soy sauce and sesame oil in a large measuring cup or medium bowl. Mix until well combined.

Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add half of the tofu slices and cook until golden brown, 3 to 4 minutes per side. Remove to a large plate and repeat with the remaining vegetable oil and tofu.

Add the onion to the skillet, then top with the tofu and the sauce. Simmer until the liquid thickens, about 6 minutes. Serve the tofu mixture with the rice and bok choy; top with the scallions.

Nutrition

• Calories: 590
• Total Fat: 27 g
• Saturated Fat: 3 g
• Cholesterol: 0 mg
• Sodium: 1347 mg
• Total Carbohydrate: 62 g
• Dietary Fiber: 4 g
• Total Sugars: 12 g
• Protein: 31 g