Hello and welcome to Rice Cookers 101! Today, I’m excited to share with you a delicious recipe for Korean Tofu Rice. This dish is not only packed with flavor and nutrition, but also quick and easy to make in your trusty rice cooker. Whether you’re new to cooking with tofu or simply looking to add some variety to your weekly meal plan, this recipe is sure to satisfy your cravings. So, let’s get started! We’ve made this korean tofu rice recipe easy to follow 👨🍳. If you’re looking for our favorite rice cookers to make this recipe, check out our list of top rice cookers here.
- 1 cup white rice
- 1 cup water
- 1/2 teaspoon salt
- 1/2 cup diced carrots
- 1/2 cup frozen peas
- 1/2 onion, chopped
- 1 tablespoon vegetable oil
- 1 clove garlic, minced
- 14 oz firm tofu, cubed
- 2 tablespoons soy sauce
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon sugar
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sesame oil
- 2 stalks green onions, thinly sliced
- Cook 1 cup of white rice with 1 cup of water and 1/2 teaspoon of salt in a medium-sized pot. Bring to a boil over high heat, then simmer covered for 18-20 minutes or until the rice is cooked and the water is absorbed.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
- Add 1/2 cup of diced carrots, 1/2 cup of frozen peas, and 1/2 chopped onion to the skillet, and stir-fry for 3-4 minutes or until the vegetables are tender-crisp.
- Add 1 clove of minced garlic to the skillet and stir-fry for an additional 30 seconds.
- Add 14 oz of cubed firm tofu to the skillet and stir-fry for 2-3 minutes or until lightly browned.
- In a small bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of gochujang (Korean chili paste), 1 tablespoon of sugar, 1/2 teaspoon of ground black pepper, and 1/2 teaspoon of sesame oil.
- Add the sauce to the skillet and stir to coat the tofu and vegetables.
- Divide the cooked rice among four bowls and top each bowl with the tofu and vegetable mixture.
- Garnish with 2 thinly sliced green onions and serve hot.
How long does korean tofu rice last in the fridge?
Korean tofu rice can be stored in the fridge for up to four days after cooking. It’s important to store it in an airtight container to keep it fresh and prevent contamination. Any longer than four days and the quality of the food may start to deteriorate. When reheating the rice, make sure it’s heated all the way through to avoid any potential foodborne illnesses. It’s always a good practice to check for any signs of spoilage, such as an off smell or mold, before consuming any leftovers.
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Low calorie korean tofu rice recipe substitutions
To make this Korean Tofu Rice recipe lower in calories, one option would be to swap out the white rice for brown rice, quinoa, or cauliflower rice. Brown rice and quinoa are higher in fiber than white rice, which can help keep you fuller for longer. Cauliflower rice is a low-calorie, low-carb alternative that can help cut down on the overall calories in the dish. Another substitution would be to use low-sodium soy sauce and reduce the amount used in the recipe to lower the sodium content. In addition, the amount of sugar can be reduced or substituted with a natural low-calorie sweetener like Stevia. Finally, the amount of oil can also be reduced or a low-calorie cooking spray can be used instead. With these substitutions, the recipe can still be delicious while being lower in calories.
What to serve with a korean tofu rice?
Korean tofu rice pairs well with a variety of side dishes, such as kimchi, pickled vegetables, stir-fried vegetables, Korean pancakes (jeon), and Korean-style fried chicken or seafood. The combination of textures and flavors will complement the flavor of the tofu and rice, and add a delicious depth to the dish. Additionally, a bowl of miso soup or a simple salad can balance out the meal and round out the flavors.
Whats the best sauce for a korean tofu rice?
There are several different sauces that can be used with Korean tofu rice, but one of the best options is a gochujang sauce. This sauce is made from fermented chili paste, and has a slightly sweet and spicy flavor that pairs well with the tofu and rice. To make the sauce, simply mix together gochujang paste, rice vinegar, soy sauce, sesame oil, sugar, and minced garlic. Adjust the flavors to taste, and serve the sauce drizzled over the tofu rice, or on the side for dipping. This sauce adds the perfect flavor and kick to the dish.
Korean tofu rice health benefits
Korean tofu rice can provide numerous health benefits. Tofu is a good source of protein, iron, and calcium, and is also low in calories and cholesterol. Rice contains fiber and essential vitamins and minerals such as vitamin B, magnesium, and potassium. Additionally, Korean tofu rice is often seasoned with ingredients like garlic, ginger, and sesame oil, which have anti-inflammatory properties and are beneficial for the immune system. However, if one is looking for a healthier recipe, roasted vegetables with quinoa or a mixed salad with grilled chicken can be recommended, as they are packed with vitamins and nutrients while also being low in calories and fat.
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