Spicy braised tofu with mushrooms

Method

1. Rinse the rice and tip it into a small pan with 300 ml of water and a pinch of salt. Bring to the boil, put the lid on, turn the heat right down and cook for 12 minutes, then leave it covered off the heat.
2. Chop the mushrooms and garlic finely, grate the ginger and slice the spring onions. Drain the tofu, pat it dry and cut it into 2 cm cubes. It does not need pressing, as it is braised.
3. Warm the sesame oil in a deep frying pan over a medium heat. Cook the mushrooms, garlic and ginger for 5 minutes, until the mushrooms have shrunk and are starting to brown.
4. Stir in the gochujang and soy sauce for 30 seconds, then crumble in the stock cube and add 250 ml of water. Bring to a simmer.
5. Slide the tofu in and simmer gently for 8 minutes, spooning the sauce over it and stirring carefully so the cubes stay whole.
6. Stir the cornflour into 2 tablespoons of cold water, then pour it into the pan. Simmer for 1 minute, until the sauce is thick and glossy.
7. Fluff the rice with a fork, spoon the tofu over and scatter with the spring onions.

Tip Stir carefully once the tofu is in, because the cubes are soft and break up if you rush. Gochujang heat varies, so taste the sauce.

Photo made with AI.

From Nosha · nosha.app