Korean spicy braised tofu
Serves 2
Directions
- 1Chop green leaf lettuce, thinly slice green onions and cucumbers, and dice jalapeño into small pieces.
- 2Chop green leaf lettuce, thinly slice green onions and cucumbers, and dice jalapeño into small pieces.
- 3Chop green leaf lettuce, thinly slice green onions and cucumbers, and dice jalapeño into small pieces.
- 4Drain tofu, squeeze out excess water, pat dry, and slice into thin 1-inch squares.
- 5Drain tofu, squeeze out excess water, pat dry, and slice into thin 1-inch squares.
- 6Drain tofu, squeeze out excess water, pat dry, and slice into thin 1-inch squares.
- 7Salt the tofu pieces to taste.
- 8Salt the tofu pieces to taste.
- 9Salt the tofu pieces to taste.
- 10In a bowl, combine soy sauce, sesame oil, sesame seeds, water, green onion, jalapeño, brown sugar, minced garlic, and gochugaru and mix well to make the marinade.
- 11In a bowl, combine soy sauce, sesame oil, sesame seeds, water, green onion, jalapeño, brown sugar, minced garlic, and gochugaru and mix well to make the marinade.
- 12In a bowl, combine soy sauce, sesame oil, sesame seeds, water, green onion, jalapeño, brown sugar, minced garlic, and gochugaru and mix well to make the marinade.
- 13In a pan coated with spray oil on medium heat, grill tofu pieces until lightly golden on both sides.
- 14In a pan coated with spray oil on medium heat, grill tofu pieces until lightly golden on both sides.
- 15In a pan coated with spray oil on medium heat, grill tofu pieces until lightly golden on both sides.
- 16Lower the heat to low and pour the marinade on top of the tofu, letting it cook for 1-2 minutes.
- 17Lower the heat to low and pour the marinade on top of the tofu, letting it cook for 1-2 minutes.
- 18Lower the heat to low and pour the marinade on top of the tofu, letting it cook for 1-2 minutes.
- 19In a meal prep container, add half the rice, half the tofu, and half the lettuce and cucumbers.
- 20In a meal prep container, add half the rice, half the tofu, and half the lettuce and cucumbers.
- 21In a meal prep container, add half the rice, half the tofu, and half the lettuce and cucumbers.
Ingredients
- 1 tbsp sesame oil
- 1 tbsp sesame oil
- 1 tbsp sesame oil
- 1 tbsp gochugaru
- 1 tbsp gochugaru
- 1 tbsp gochugaru
- 3 tbsp soy sauce
- 3 tbsp soy sauce
- 3 tbsp soy sauce
- 1.5 tbsp minced garlic
- 1.5 tbsp minced garlic
- 1.5 tbsp minced garlic
- 0.5 tbsp brown sugar
- 0.5 tbsp brown sugar
- 0.5 tbsp brown sugar
- 2 medium green onion
- 2 medium green onion
- 2 medium green onion
- 0.25 whole jalapeno
- 0.25 whole jalapeno
- 0.25 whole jalapeno
- 0.25 cup water
- 0.25 cup water
- 0.25 cup water
- 1 tbsp sesame seeds
- 1 tbsp sesame seeds
- 1 tbsp sesame seeds
- to taste salt
- to taste salt
- to taste salt
- 1 medium firm tofu pack
- 1 medium firm tofu pack
- 1 medium firm tofu pack
- 1 cup rice
- 1 cup rice
- 1 cup rice
- 5 leaves Green leaf Lettuce
- 5 leaves Green leaf Lettuce
- 5 leaves Green leaf Lettuce
- 2 Persian cucumbers
- 2 Persian cucumbers
- 2 Persian cucumbers
Equipment
knifecutting boardbowlpanforkmeal prep container
Tips
- When meal prepping to re-heat, make sure to put your lettuce & tofu into separate Ziploc bags to avoid getting the rice soggy.
- When ready to eat, microwave the rice and tofu with a wet paper towel first to get it steamed, then add in your lettuce to preserve the crunch and enjoy!