Spicy Sticky Tofu Bowl
Spicy Sticky Tofu Bowl
Ingredients
For the Sticky Tofu
- 1 block silken-firm tofu
- 1/4 cup corn flour, as needed, optional
- 2 tablespoons sesame oil, or oil of choice
For the Sticky Tofu Sauce
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 2 1/2 teaspoons sesame seeds
- 2 1/2 teaspoons gochugaru, or chili flakes
- 1/2 cup scallions, chopped
- 3 tablespoons light soy sauce
- 1 1/4 tablespoons oyster sauce
- 2 tablespoons water
- 1/2 tablespoon corn flour
For the Cucumber Kimchi
- 2 green cucumbers, large, thinly sliced
- 1 tablespoon salt, as needed
- 3 cloves garlic, minced
- 2 1/2 teaspoons gochugaru, or chili flakes
- 2 1/2 teaspoons sesame seeds
- 2 tablespoons light soy sauce
- 2 tablespoons rice vinegar, or vinegar
- 1 1/2 teaspoons sugar, or honey
- 1 1/2 tablespoons sesame oil
For Assembly
- 1/2 cup pickled onions, as needed
- 1/2 cup carrots, shredded
Instructions
- 1
Wrap the block of silken-firm tofu between several layers of kitchen towels. Place a small pan or heavy object on top to press out excess water. Let it sit for 30 minutes.
⏱️ 2 min
- 2
While the tofu is pressing, thinly slice the green cucumbers. In a bowl, generously salt the cucumber slices and let them sit for 20-30 minutes.
⏱️ 5 min
- 3
After 30 minutes, pat the pressed tofu dry and slice it into desired shapes (cubes or triangles). If desired, lightly coat the tofu slices in corn flour for extra crispiness.
⏱️ 5 min
- 4
Heat 2 tablespoons of sesame oil (or oil of choice) in a large pan over medium-high heat. Add the tofu slices and pan-fry until golden brown on both sides, flipping halfway through. This should take about 8-10 minutes. Remove the pan-fried tofu from the pan and set aside.
⏱️ 10 min
- 5
In the same pan (no need to clean), add 1 tablespoon of sesame oil. Stir in the minced garlic, 2 1/2 teaspoons of sesame seeds, 2 1/2 teaspoons of gochugaru (or chili flakes), and chopped scallions. Cook until fragrant, about 1-2 minutes.
⏱️ 2 min
- 6
Add 3 tablespoons of light soy sauce and 1 1/4 tablespoons of oyster sauce to the pan. In a small separate bowl, whisk together 2 tablespoons of water and 1/2 tablespoon of corn flour to create a slurry. Add the corn flour slurry to the pan.
⏱️ 2 min
- 7
Stir the sauce mixture constantly until it simmers and thickens, about 1-2 minutes. Once thickened, add the pan-fried tofu back into the pan. Mix well to coat the tofu completely with the sticky sauce. Garnish with additional sesame seeds and scallions, then set aside.
⏱️ 3 min
- 8
For the cucumber kimchi: Rinse the salted cucumber slices thoroughly under cold running water to remove excess salt. Pat them completely dry with kitchen towels.
⏱️ 3 min
- 9
In a heat-proof bowl, combine the dried cucumbers, minced garlic, 2 1/2 teaspoons of gochugaru (or chili flakes), 2 1/2 teaspoons of sesame seeds, 2 tablespoons of light soy sauce, 2 tablespoons of rice vinegar (or vinegar), and 1 1/2 teaspoons of sugar (or honey).
⏱️ 3 min
- 10
Heat 1 1/2 tablespoons of sesame oil in a small pan until sizzling hot. Carefully pour the hot sesame oil over the ingredients in the cucumber kimchi bowl. Mix all ingredients well. Taste and adjust seasonings (salt, sugar, or spice) as needed.
⏱️ 3 min
- 11
To assemble the bowls, divide the sticky tofu, cucumber kimchi, pickled onions, and shredded carrots among serving bowls. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Sticky Tofu Bowl
For the Sticky Tofu
- 1 block silken-firm tofu
- 1/4 cup corn flour, as needed, optional
- 2 tablespoons sesame oil, or oil of choice
For the Sticky Tofu Sauce
- 1 tablespoon sesame oil
- 4 cloves garlic, minced
- 2 1/2 teaspoons sesame seeds
- 2 1/2 teaspoons gochugaru, or chili flakes
- 1/2 cup scallions, chopped
- 3 tablespoons light soy sauce
- 1 1/4 tablespoons oyster sauce
- 2 tablespoons water
- 1/2 tablespoon corn flour
For the Cucumber Kimchi
- 2 green cucumbers, large, thinly sliced
- 1 tablespoon salt, as needed
- 3 cloves garlic, minced
- 2 1/2 teaspoons gochugaru, or chili flakes
- 2 1/2 teaspoons sesame seeds
- 2 tablespoons light soy sauce
- 2 tablespoons rice vinegar, or vinegar
- 1 1/2 teaspoons sugar, or honey
- 1 1/2 tablespoons sesame oil
For Assembly
- 1/2 cup pickled onions, as needed
- 1/2 cup carrots, shredded
Instructions
- 1
Wrap the block of silken-firm tofu between several layers of kitchen towels. Place a small pan or heavy object on top to press out excess water. Let it sit for 30 minutes.
⏱️ 2 min - 2
While the tofu is pressing, thinly slice the green cucumbers. In a bowl, generously salt the cucumber slices and let them sit for 20-30 minutes.
⏱️ 5 min - 3
After 30 minutes, pat the pressed tofu dry and slice it into desired shapes (cubes or triangles). If desired, lightly coat the tofu slices in corn flour for extra crispiness.
⏱️ 5 min - 4
Heat 2 tablespoons of sesame oil (or oil of choice) in a large pan over medium-high heat. Add the tofu slices and pan-fry until golden brown on both sides, flipping halfway through. This should take about 8-10 minutes. Remove the pan-fried tofu from the pan and set aside.
⏱️ 10 min - 5
In the same pan (no need to clean), add 1 tablespoon of sesame oil. Stir in the minced garlic, 2 1/2 teaspoons of sesame seeds, 2 1/2 teaspoons of gochugaru (or chili flakes), and chopped scallions. Cook until fragrant, about 1-2 minutes.
⏱️ 2 min - 6
Add 3 tablespoons of light soy sauce and 1 1/4 tablespoons of oyster sauce to the pan. In a small separate bowl, whisk together 2 tablespoons of water and 1/2 tablespoon of corn flour to create a slurry. Add the corn flour slurry to the pan.
⏱️ 2 min - 7
Stir the sauce mixture constantly until it simmers and thickens, about 1-2 minutes. Once thickened, add the pan-fried tofu back into the pan. Mix well to coat the tofu completely with the sticky sauce. Garnish with additional sesame seeds and scallions, then set aside.
⏱️ 3 min - 8
For the cucumber kimchi: Rinse the salted cucumber slices thoroughly under cold running water to remove excess salt. Pat them completely dry with kitchen towels.
⏱️ 3 min - 9
In a heat-proof bowl, combine the dried cucumbers, minced garlic, 2 1/2 teaspoons of gochugaru (or chili flakes), 2 1/2 teaspoons of sesame seeds, 2 tablespoons of light soy sauce, 2 tablespoons of rice vinegar (or vinegar), and 1 1/2 teaspoons of sugar (or honey).
⏱️ 3 min - 10
Heat 1 1/2 tablespoons of sesame oil in a small pan until sizzling hot. Carefully pour the hot sesame oil over the ingredients in the cucumber kimchi bowl. Mix all ingredients well. Taste and adjust seasonings (salt, sugar, or spice) as needed.
⏱️ 3 min - 11
To assemble the bowls, divide the sticky tofu, cucumber kimchi, pickled onions, and shredded carrots among serving bowls. Serve immediately and enjoy!
⏱️ 2 min