Name: Peanut Gochujang Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Korean
Ingredients: 9 ounces firm or extra-firm tofu (pressed and cubed); 2 teaspoons soy sauce; 2 teaspoons gochujang (plus more for serving); 1/2 teaspoon garlic powder; 1 teaspoon sesame oil; 1 teaspoon cornstarch; 2 teaspoons oil (for frying); 1/2 cup onion (finely chopped); 2 ounces chopped or thinly sliced mushrooms; 2 tablespoons ginger-garlic paste; 1 1/2 cups frozen or chopped fresh vegetables; 3 tablespoons smooth peanut butter; 2 tablespoons gochujang; 2 tablespoons soy sauce; 1 tablespoon lime juice; 1 tablespoon maple syrup; 1 cup white rice (washed and drained); 2 cups water (or broth); 1/2 teaspoon salt; Green onion (for garnish); Crushed roasted peanuts (for crunch); Lime wedges (for zest)

Description

Irresistible Peanut Gochujang Rice is a fusion dish combining creamy peanut butter with the spicy kick of gochujang, offering a delightful harmony of flavors.

Ingredients

Scale

9 ounces firm or extra-firm tofu (pressed and cubed)
2 teaspoons soy sauce
2 teaspoons gochujang (plus more for serving)
1/2 teaspoon garlic powder
1 teaspoon sesame oil
1 teaspoon cornstarch
2 teaspoons oil (for frying)
1/2 cup onion (finely chopped)
2 ounces chopped or thinly sliced mushrooms
2 tablespoons ginger-garlic paste
1 1/2 cups frozen or chopped fresh vegetables
3 tablespoons smooth peanut butter
2 tablespoons gochujang
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon maple syrup
1 cup white rice (washed and drained)
2 cups water (or broth)
1/2 teaspoon salt
Green onion (for garnish)
Crushed roasted peanuts (for crunch)
Lime wedges (for zest)

Instructions

Heat 2 teaspoons of oil in a non-stick skillet over medium-high heat.
Mix cubed tofu with soy sauce, gochujang, garlic powder, sesame oil, and cornstarch until coated.
Add tofu to the skillet and cook for 3-4 minutes until golden brown, then flip and cook for another 3-4 minutes. Remove and set aside.
In the same skillet, add 2 teaspoons of oil and sauté chopped onion for 2 minutes until translucent.
Add mushrooms and vegetables and cook for 3-5 minutes until tender.
Stir in ginger-garlic paste and cook for 1 minute until aromatic.
Add rice, water (or broth), salt, peanut butter, gochujang, lime juice, and maple syrup to the skillet and bring to a boil.
Reduce heat to low, cover, and cook for 15-20 minutes until liquid is absorbed.
Fold in the crispy tofu before serving.

Notes

Ensure tofu is pressed for optimal crispiness. Customize vegetables based on preference.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stir-Frying
Cuisine: Korean

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 7g
Sodium: 600mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 4g
Protein: 20g
Cholesterol: 0mg

Keywords: Peanut Gochujang Rice, Vegan Comfort Food, Korean Fusion Dish, Meal Prep