1 bฦฐแปc trong 1 phรบt
Giแปi thiแปu
๐๐ฉ๐ข๐๐ฒ ๐๐จ๐๐ฎ ๐๐ข๐๐ข๐ฆ๐๐๐ฉ // ๐๐จ๐ค๐ฬ ๐๐จ๐ฐ๐ฅ ๐๐จ๐ซ๐๐๐ง ๐๐ญ๐ฒ๐ฅ๐ ๐ ๐ฟ ๐๐
by @alittlepositivityeveryday
๐๐ก๐ ๐๐จ๐๐ก๐ฎ๐ฃ๐๐ง๐ ๐๐จ๐๐ฎ:
~ 2 blocks (500g) extra firm tofu, pressed and cubed
~ 1 tsp ground Chinese five spices
~ S & P to season
~ 2 tbsps corn starch
~ 1 tbsp neutral cooking oil
~ 1 spring onion, thinly sliced
~ 1/3 thumb-sized ginger, finely minced
๐๐ก๐ ๐๐ฅ๐๐ณ๐ ๐๐๐ฎ๐๐:
~ 3 tbsps light soy sauce (GF options as needed)
~ 2 tbsps mirin
~ 2 heap tsps gochujang paste
~ 1/2 tsp dark soy sauce
~ 2 tsp cornstarch
~ 4 tbsps water
๐๐ญ๐ก๐๐ซ ๐๐ง๐ ๐ซ๐๐๐ข๐๐ง๐ญ๐ฌ:
~ 200g Shiitake mushrooms, sliced
~ 200g spinach
~ 200g soy bean sprouts
~ 2 carrots, grated
~ 1 cucumber, thinly sliced
~ 4 servings medium grain rice, cooked
~ Oil for cooking
๐๐ก๐ ๐๐๐ญ๐ก๐จ๐:
~ Preheat oven to 200 Celsius
~ In a large bowl, coat tofu with spices, S & P, oil, and cornstarch evenly
~ Bake tofu for 30-40 mins until golden and crunchy (flip half way)
~ While tofu is baking, prep other ingredients for the bowl
~ Blanch spinach in boiling hot water for few seconds and drain and squeeze the excessive water, set aside
~ Sautรฉ mushrooms and carrots separately until tender but not over cook
~ Thinly slice cucumber, set aside
~ Back to the tofu, in a frying pan, with a splash of oil, medium-high heat, sautรฉ spring onion and ginger until fragrant
~ In a bowl, mix all the ingredients for the sauce until well combined
~ Pour the sauce mixture into the pan and turn the heat down to low heat and stir to thicken the sauce
~ Add baked crunchy tofu in, toss to combine until tofu well coated with sauce, set aside
๐๐จ ๐๐ฌ๐ฌ๐๐ฆ๐๐ฅ๐:
~ Mix some more gochujang paste with water to make sauce
~ Serve rice with all the toppings and garnish with chives, sesame seeds and drizzle more gochujang sauce.
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