Sticky Glazed Tofu over Steamed Rice

Method

1. 1

   Step 1: Rinse the rice until the water runs nearly clear, then combine it with 1 3/4 cups water in a saucepan. Bring to a boil, cover, and cook on the lowest heat for 15 minutes; turn off the heat and leave it covered for 10 minutes.

2. 2

   Step 2: Meanwhile, wrap the tofu blocks in a clean towel and set a heavy pan on top for 10 minutes to press out water. Cut each block into 8 slabs about 1/2 inch thick, pat dry, and toss gently with the cornstarch.

3. 3

   Step 3: Whisk the gochujang, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, ginger and water in a small bowl until smooth.

4. 4

   Step 4: Heat the oil in a large nonstick skillet over medium-high heat until it shimmers. Lay in the tofu and fry without moving for 4 minutes, until a golden crust releases easily, then flip and cook 3 to 4 minutes more, working in two batches if the pan is crowded.

5. 5

   Step 5: Lower the heat to medium, return all the tofu to the pan, and pour in the sauce. Let it bubble 1 to 2 minutes, turning the slabs with tongs, until the glaze thickens and clings in a shiny coat.

6. 6

   Step 6: Spoon the rice into bowls, lay the tofu on top with any glaze left in the pan, and shower with scallions and sesame seeds.

• #vegetarian
• #vegan
• #spicy
• #weeknight