This Chili Garlic Tofu Rice recipe brings together a delightful fusion of flavors, combining the boldness of gochujang paste with the sweetness of honey and tanginess of lemon juice. To start, prepare the sauce by combining gochujang paste, dark soy sauce, honey, and lemon juice in a small bowl. This creates a rich, savory sauce with a hint of sweetness and a kick of spice.
Next, cook the firm tofu cubes until they’re golden brown and crispy on the outside. This can be achieved by air frying them or pan-frying with a bit of oil. Set the tofu aside once it’s cooked to perfection. In the same pan, sauté minced garlic and ginger until fragrant, infusing the dish with aromatic flavors. Thinly sliced onions, coriander leaves are then added and cooked until they become soft and translucent, adding depth to the dish.
Returning the tofu to the pan, pour the prepared sauce over it, ensuring every piece is coated evenly. Allow the sauce to thicken and cling to the tofu, intensifying the flavors. Once the sauce has reached the desired consistency, remove the pan from heat. Serve the chili garlic tofu over a bed of steamed jasmine rice, creating a hearty and satisfying meal or combine the cooked jasmine rice. Optionally garnish with freshly chopped coriander leaves to add a pop of color and freshness to the dish, enhancing its overall appeal.
This recipe offers a perfect balance of spicy, sweet, and savory flavors, making it a delightful dish for any occasion. Whether you’re a tofu enthusiast or simply looking to explore new flavors, this Chili Garlic Tofu Rice is sure to tantalize your taste buds and leave you craving more.
Chili Garlic Tofu Rice
Ingredients
For the sauce:
- 1.5 tbsp gochujang paste
- 2 tbsp dark soy sauce
- 1.5 tbsp honey
- 1 tbsp lemon juice
Other ingredients:
- 1 block firm tofu cubed and airfried
- 2 tbsp oil
- 4 to 5 cloves garlic minced
- 1 tbsp ginger minced
- 1/4 cup thinly sliced onions
- 1/4 cup chopped coriander leaves
- 3 cups cooked jasmine rice
Instructions
- In a small bowl, mix together gochujang paste, dark soy sauce, honey, and lemon juice until well combined. Set aside.
- Add cubed firm tofu to air fryer basket and air fry for 12 mins @375F, toss midway and set aside.
- Heat oil in a pan over medium heat. Add minced garlic and ginger, sauté until fragrant, about 1-2 minutes.
- Add thinly sliced onions, chopped coriander leaves and cook for about 2-3 minutes.
- Add air fried tofu to the pan, pour the prepared sauce over the tofu mixture. Stir well to ensure the tofu is evenly coated with the sauce.
- Once the tofu is coated with the sauce and heated through, add cooked jasmine rice to the pan.
- Gently toss the rice with the tofu and sauce mixture until everything is well combined and heated through. Serve this hot.
