Sort ingredients
isaday
QR Code
Listen
Pdf
Rinse the rice, then add to a saucepan with 250ml water and a pinch of salt. Cover and cook on low for 10 mins, then remove from the heat and leave covered for 5 mins.
Pat the tofu dry and cut into 5-6 thick slabs. Coat with the soy sauce, then coat both sides with cornflour, garlic powder, onion powder and black pepper.
Heat the oil in a frying pan over medium-high heat. Fry the tofu for 4 mins on each side until golden and crispy.
Mix all the glaze ingredients together and pour into the pan. Cook for 2 mins, turning the tofu until sticky and glossy. Remove from the heat.
Heat the sesame oil in a saucepan. Add the garlic, ginger and gochujang and cook for 1 min. Pour in the stock, soy sauce, maple syrup and rice vinegar, then simmer for 5 mins.
Add the mushrooms and cook for 4-5 mins, then pan fry the pak choi for a few mins in sesame oil.
Divide the rice between two bowls. Add the mushrooms and pak choi, then pour the hot broth around the rice. Top with the crispy gochujang tofu and finish with spring onions, sesame seeds.