Gochujang tofu and mushroom rice bowl

Method

1. This is for a small slow cooker (1.5 to 3.5 litres). In a bigger one, double everything and freeze half. Pat the tofu dry and cut it into 2 cm cubes. Halve or quarter the mushrooms, cut the carrot into thin matchsticks, crush the garlic and peel and grate the ginger.
2. In the slow cooker, stir together the gochujang, tamari, maple syrup, rice vinegar, garlic, ginger and sesame oil with 100 ml of water. Add the tofu, mushrooms and carrot and stir gently so the tofu stays whole.
3. Put the lid on and leave it on. Cook on low for 5 to 6 hours or on high for 3 hours, stirring once gently if you are around.
4. About 25 minutes before you want to eat, rinse the rice in a sieve and put it in a small lidded pan with 300 ml of cold water and a pinch of salt. Bring to the boil, cover, and cook on the lowest heat for 12 minutes. Turn off the heat and leave it covered. Slice the spring onions.
5. Taste the sauce and season with salt and pepper if it needs it. If it is thin, leave the lid off on high for 10 minutes.
6. Divide the rice between bowls, spoon over the tofu, mushrooms and sauce, and top with the spring onion and sesame seeds.

Tip Gochujang varies in heat between brands, so taste the sauce before adding more. Press the tofu first if it is very wet.

Photo made with AI.

From Nosha · nosha.app