Gochujang-glazed tofu with rice and cucumber

Ingredients

For 1 serving

• Tofu180 g
• Gochujang1 tablespoon
• Soy sauce1 teaspoon
• Honey1 teaspoon
• Garlic1 clove
• Cornstarch1 teaspoon
• White rice65 g
• Cucumber120 g
• Rice vinegar1 teaspoon
• Peanut oil2 teaspoons
• Sesame seeds1 teaspoon
• Saltto taste

Contains: gluten, nuts, soy, sesame,

Method

1. Rinse the rice, put it in a small pan with 1.5 times its volume of water and a pinch of salt, bring to the boil, turn the heat right down, cover and cook for 12–15 minutes without lifting the lid, until the water is absorbed; turn off and leave to rest, covered.
2. Meanwhile wash the cucumber, slice it thinly and dress it with the rice vinegar. Toast the sesame seeds in a dry small pan for 1 minute, until fragrant.
3. Dry the tofu well with kitchen paper, cut it into cubes of about 2 cm and roll them in the cornflour, shaking off the excess.
4. Heat the groundnut oil in a non-stick frying pan over medium-high heat and fry the tofu for 8 minutes, turning, until golden and crisp on all sides.
5. Mix the gochujang, soy sauce, honey, the peeled and finely chopped garlic and a tablespoon of water; pour over the tofu over low heat and toss for 1 minute, until the glaze thickens and coats it.
6. Serve the tofu on the rice with the cucumbers and sprinkle with sesame.