Crispy Gochujang Tofu Bowls

Method

1. 1

   Drain and press the tofu

   Drain the tofu, wrap it in a clean tea towel and press under a heavy pan at room temperature for 30 minutes, until the towel is damp and the tofu surface feels dry.

2. 2

   Rinse the rice

   Rinse the rice under cold water for 1 to 2 minutes, until the water runs mostly clear, then drain well.

3. 3

   Start the rice

   Put the rice and 225 ml water in a small lidded saucepan and bring to a boil over high heat for 3 to 5 minutes, watching closely until bubbles cover the surface.

4. 4

   Cook the rice

   As soon as the rice boils, cover and reduce to the lowest heat; simmer for 15 minutes, until no water remains on the surface and the rice is tender.

5. 5

   Rest the rice

   Remove the covered saucepan from the heat and rest for 10 minutes, until the rice is fluffy and any remaining moisture has been absorbed.

6. 6

   Dress the cucumber

   Lightly crush the cucumber with the flat side of a knife, tear into bite-sized pieces, then toss with ¼ tsp salt and 1 tbsp rice vinegar at room temperature for 1 minute.

7. 7

   Chill the cucumber

   Refrigerate the dressed cucumber for at least 10 minutes, until chilled and lightly softened.

8. 8

   Coat the tofu

   Tear the pressed tofu into roughly 3 cm pieces and toss with the cornflour and remaining ¼ tsp salt for 1 minute, until evenly coated and no damp patches remain.

9. 9

   Heat the pan

   Heat 1½ tbsp neutral oil in a large non-stick frying pan over medium-high heat for 2 minutes, until shimmering; add up to ½ tbsp more only if needed to thinly coat the pan.

10. 10

    Brown the tofu

    Arrange the tofu in one layer and fry over medium-high heat for 4 to 6 minutes without moving, until deeply golden underneath and the pieces release easily from the pan.

11. 11

    Crisp the other sides

    Turn the tofu and fry over medium-high heat for 6 to 8 minutes, turning every 2 minutes, until several sides are golden and crisp.

12. 12

    Mix the glaze

    Whisk the gochujang, soy sauce, maple syrup, remaining 1 tbsp rice vinegar, garlic and 2 tbsp water at room temperature for 30 seconds, until smooth and pourable.

13. 13

    Glaze the tofu

    Reduce the pan to low heat, add the glaze and toss continuously for 30 to 60 seconds, until it bubbles gently and clings to the tofu; remove promptly from the heat.

14. 14

    Finish the tofu

    Drizzle the toasted sesame oil over the tofu off the heat and toss for 10 seconds, until evenly coated.

15. 15

    Drain the cucumber

    Drain off the cucumber's released liquid just before serving, until the pieces are moist but no liquid pools in the bowl.

16. 16

    Serve

    Divide the rice between two bowls while hot, add the tofu and cucumber, then scatter over the sesame seeds and scallions.

Tips

• Use a wide pan and leave space between tofu pieces; fry in batches if necessary.
• Add only enough oil to lightly coat the pan, not to submerge the tofu.
• Keep the glaze at a gentle bubble and remove the pan from the heat as soon as it clings, so it does not scorch.
• Rice cookers vary, so use the rice packet method if it differs from this stovetop method.

Swaps

• Use honey instead of maple syrup.
• Use tamari instead of soy sauce.
• Use spring onions instead of scallions.

Storing

Store tofu, rice and cucumber separately in airtight containers in the fridge for up to 3 days. Reheat the rice and tofu until steaming hot; serve the cucumber cold. The tofu is best freshly crisped.