Korean Soy Rice Bowl with Crispy Tofu, Cucumber and Carrot

Crispy tofu with a sweet and savory soy sauce, served over rice with fresh cucumber, carrot and spring onion. A filling, protein-rich bowl that even non-vegans will enjoy.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 400 g Firm tofu
• 150 g Basmati rice
• 3 tbsp Soy sauce
• 1 tbsp Maple syrup
• 1 tbsp Cornstarch
• 1 tbsp Sesame oil
• 1 tbsp Neutral oil
• 1 tbsp Sesame seeds
• 150 g English cucumber
• 2 pc Carrot
• 2 pc Spring onion
• 1 pc Garlic clove
• 1 tsp Fresh ginger, grated
• 1 pc Lime
• Salt
• Black pepper

Method

1. Cook the rice in plenty of salted water according to the package instructions, drain and keep warm, covered.
2. Drain the tofu, press it briefly between kitchen towels or in a tofu press, and cut into cubes of about 2 cm.
3. Toss the tofu cubes in a bowl with 1 tbsp soy sauce and the cornstarch until fully coated.
4. Heat the oil in a large pan over medium to high heat and fry the tofu cubes until golden brown and crispy all over, about 8 to 10 minutes.
5. In a small bowl, whisk together 2 tbsp soy sauce, maple syrup, sesame oil, the finely minced garlic clove, the ginger and the juice of half the lime.
6. Cut the cucumber and carrots into fine strips and slice the spring onions into thin rings.
7. Add the sauce to the pan with the tofu, let it simmer briefly and toss until the cubes are glossy and the sauce has reduced.
8. Divide the rice between two bowls, top with tofu, vegetables and spring onions, sprinkle with sesame seeds and serve with the remaining lime.