Gochujang glazed tofu with sesame cucumber
Golden, cornflour-coated tofu gets a thin, sticky gochujang glaze, balanced by cool sesame cucumber and plain short-grain rice. Glaze just before serving to preserve the crisp edges.
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Servings
Originally developed for 2 servings.
Ingredient checklist
Method
- 15:00
Wrap the drained tofu in clean kitchen cloths or several layers of kitchen paper and press beneath a modest weight for 15 minutes; do not crush it. While it presses, start the rice in step 2. Whisk together the gochujang, 10 ml soy sauce, 30 ml glaze water, 15 g glaze sugar, 10 ml glaze vinegar and grated garlic. Taste before adding anything further: add 5 ml more soy sauce if it needs seasoning, or 5 ml water instead if already salty enough. Separately mix the 10 ml cucumber vinegar, sesame oil, 3 g cucumber sugar and salt. Thinly slice the cucumber and spring onions; keep both cool and leave the cucumber undressed. Set out a rack or uncovered plate and serving plates.
- 15:00
Rinse the rice in a sieve and drain well. Put it in the saucepan with 225 ml water, or the quantity specified on its packet. Bring to the boil, cover and turn the heat to its lowest setting. Simmer gently for about 15 minutes, following the packet if different, until the water is absorbed. Meanwhile, continue the preparation. Take the rice off the heat when cooked and rest it, covered, for 10 minutes, while frying the tofu. If the rice is still firm and dry, add 15–30 ml boiling water and cook covered for another 3–5 minutes before resting; allow extra time for this correction.
- No timer needed
Once pressed, pat the tofu thoroughly dry and cut into approximately 2.5 cm cubes. Divide into two equal batches. Toss the first batch with 12.5 g cornflour, shaking off loose excess; leave the second batch uncoated until just before frying. Do not add salt: the glaze supplies the seasoning.
- No timer needed
Heat 15 ml frying oil in the non-stick pan over medium-high heat for about 1–2 minutes, until shimmering but not smoking. While it heats, check the rice and take it off the heat if ready. Add the first tofu batch gently in one layer with gaps. Fry for 7–9 minutes, leaving each face undisturbed for about 2 minutes before turning. Several faces should be golden and the coating dry and crisp, not powdery. Transfer to the rack or uncovered plate; do not stack or cover.
- No timer needed
Toss the second tofu batch with the remaining 12.5 g cornflour. Carefully remove any loose burnt starch from the pan, add the remaining 15 ml oil and let it become shimmering again. Fry the second batch for 7–9 minutes, turning as before until golden and crisp. Transfer it to the plate and take the pan off the heat.
- No timer needed
Let the pan cool off the heat for 30–60 seconds, then carefully remove any scorched residue. Return to low heat, add the whisked glaze and stir for 45–90 seconds, until bubbling and slightly syrupy. It should coat a spatula but still flow; loosen with water in 5 ml additions if needed. Return all the tofu and gently fold through for 20–30 seconds, just until coated and hot. Do not simmer it in the sauce.
- No timer needed
Immediately toss the cucumber with its dressing and 4 g sesame seeds. Fluff and divide the rice between two plates, then add the glazed tofu and cucumber, lifting the cucumber out of any excess liquid. Finish the tofu with the sliced spring onions and remaining 2 g sesame seeds. Serve straight away.
Chef tips
- A 28 cm pan accommodates two batches comfortably. A smaller pan needs three batches and additional frying time; crowding makes the tofu steam.
- If tofu sticks, let its underside set before turning. Keep the oil shimmering, not smoking, and turn powdery faces into contact with the pan.
- Taste the glaze with only the initial 10 ml soy sauce incorporated. Choose either the extra 5 ml soy sauce or 5 ml water before cooking; adding water cannot remove salt, and much of it evaporates during reduction.
- Reduce a watery glaze before adding tofu. Loosen an over-thick glaze with water in 5 ml additions. If it burns, discard and remake it rather than trying to dilute the bitterness.
- Keep cucumber undressed until serving. Early dressing draws out water and softens the slices.
- The schedule assumes rice that simmers for 15 minutes. Follow different packet instructions and allow extra time for any rice correction.
Equipment check
- 28 cm non-stick frying pan
- 1.5–2 litre saucepan with a tight-fitting lid
- Two hob rings
- Fine sieve
- Clean kitchen cloths or kitchen paper and a modest weight for pressing tofu
- Chopping board, knife and fine grater
- Bowls for glaze, dressing and coating
- Fish slice or silicone spatula
- Rack or uncovered plate for fried tofu
- Measuring jug and kitchen scales
Nutrition per serving
- Calories800
- Protein32 g
- Carbs92 g
- Fat33 g
Tags
Behind the dish.
Overview
This Korean-style vegetarian main pairs moderately spicy, sweet-savoury tofu with cool, lightly acidic cucumber and plain rice. Thorough drying and two uncrowded frying batches produce a crisp coating; reducing the glaze separately prevents the tofu from simmering in sauce. Glaze immediately before serving: some crisp edges remain, but coated tofu will not stay completely crisp.
Ingredient notes
Use firm or extra-firm tofu, not silken. The listed 400 g is its drained weight before pressing; expect roughly 350–380 g afterwards, depending on the product. Choose mild or medium gochujang, as brands vary in heat, sweetness and salt. Start the glaze with 10 ml soy sauce and 30 ml water, then taste: add another 5 ml soy sauce if it needs seasoning, or 5 ml water if already salty enough. Another chilli paste is not a like-for-like substitute.
Use unseasoned rice vinegar, not sweetened sushi vinegar. Check the rice packet before starting: its absorption ratio and cooking time take precedence. Ready-toasted sesame seeds avoid an extra toasting stage.
For a vegetarian dish, check that the gochujang and soy sauce contain no fish, seafood or meat-derived ingredients. Allergens include soya and sesame, and commonly wheat in both sauces. Tamari can replace soy sauce, but for a gluten-free version both the tamari and gochujang must be labelled gluten-free; check the other ingredient labels too.
Serving & storage
Serve immediately, with half the tofu and cucumber per person and approximately 175–190 g cooked rice each. Store leftover tofu and cucumber separately in shallow containers, refrigerating within 2 hours at 5°C or colder; use within 48 hours or freeze the tofu sooner. Cool leftover rice as quickly as possible, ideally within 1 hour, refrigerate and use within 24 hours or freeze sooner. If rice and tofu are stored together, follow the shorter rice limit. Reheat tofu and rice only once, until steaming hot throughout; keep cucumber cold. Leftover tofu will be softer.
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