Korean rice bowl with gochujang tofu and cucumber

Ingredients

For 1 serving

• White rice40 g
• Tofu150 g
• Gochujang10 g
• Cucumber80 g
• Carrots50 g
• Bean sprouts40 g
• Sesame oil1 teaspoon
• Sesame seeds3 g

Contains: gluten, soy, sesame

In season: June – September

Method

1. Rinse the rice and put it in a small pan with about one and a quarter times its volume of water; bring to the boil, cover, turn the heat to the minimum and cook for 12 minutes, then leave covered for 5 minutes.
2. Meanwhile, drain the tofu, pat it dry and cut it into cubes of about 2 cm; wash the cucumber, peel the carrots and cut both into matchsticks; rinse the bean sprouts.
3. Heat the sesame oil in a frying pan over medium-high heat and fry the tofu for 6 minutes, turning, until golden on all sides.
4. Thin the gochujang with a tablespoon of water, pour it over the tofu and stir for 1 minute, until it glazes it evenly.
5. Build the bowl with the rice, tofu, cucumber, carrots and sprouts and finish with the sesame seeds.