Dubu jorim, Korean braised tofu with rice and cucumber

Ingredients

For 1 serving

• Tofu200 g
• Soy sauce1 tablespoon
• Cayenne pepperto taste
• Garlic1 clove
• Spring onions1
• Sugar3 g
• Sesame oil1 teaspoon
• Sesame seeds5 g
• White rice50 g
• Cucumber100 g
• Rice vinegar1 teaspoon

Contains: gluten, soy, sesame,

Method

1. Bring a pan of water to the boil and cook the rice over medium heat for 15 minutes, until tender; drain and keep covered.
2. Meanwhile wash the cucumber, slice it thinly and dress it with the rice vinegar. Trim and slice the spring onion; peel and chop the garlic.
3. In a small bowl mix the soy sauce, chilli powder, garlic, sugar and half a glass of water until the sugar dissolves.
4. Drain the tofu, pat it dry and cut into slices about 1 cm thick. Heat the sesame oil in a non-stick pan over medium heat and brown the slices for 3 minutes per side, until golden.
5. Pour the sauce over the tofu, add half the spring onion and cook over medium-low heat for 5 minutes, spooning the sauce over the slices, until it has reduced and coats them.
6. Toast the sesame seeds in a dry small pan for 1 minute and serve the tofu with the rice, cucumber, remaining spring onion and sesame.