Ingredients

2 packages (350 g each) extra-firm tofu

1 tbsp cornstarch

1 tbsp low-sodium soy sauce

2 tsp olive oil

Black pepper, to taste

4 tbsp gochujang paste (64 g)

3 tbsp brown sugar or coconut sugar (38 g)

1/3 cup soy sauce (80 mL)

450 g green beans (trimmed and washed, about 1 lb.)

2 tsp olive oil or sesame oil (10 g)

3 tbsp minced garlic (24 g)

1 tsp red pepper flakes

Fresh cracked black pepper, to taste

Salt, to taste

1 cup uncooked white rice or about 3 cups cooked rice (for serving)

Instructions

Step 1: Prepare the rice according to the package instructions. Use about 3/4 cup cooked rice per bowl, totaling approximately 3 cups cooked rice or 1 cup uncooked rice.

Step 2: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 3: Break the tofu blocks into bite-sized pieces and place them in a large bowl. Add the cornstarch, soy sauce, olive oil, and a dash of black pepper. Toss gently to coat the tofu pieces evenly.

Step 4: Spread the coated tofu pieces in a single layer on the prepared baking sheet and bake for 25 minutes until lightly crispy.

Step 5: While tofu is baking, clean the large bowl and mix together the gochujang paste, soy sauce, and brown or coconut sugar until combined. Set the sauce aside.

Step 6: Bring a large pot of salted water (about 3 liters) to a boil. Add the trimmed green beans and cook for 3 minutes. Drain and rinse under cold water to stop the cooking process.

Step 7: Heat the olive or sesame oil in a skillet over medium-high heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the blanched green beans and cook for another 1-2 minutes. Season with black pepper, red pepper flakes, and a pinch of salt, then toss to combine. Remove from heat.

Step 8: When the tofu is finished baking, transfer it to the bowl with the gochujang sauce. Toss gently to coat all the tofu pieces thoroughly.

Step 9: Divide the cooked rice into four bowls. Top each bowl with the spicy tofu and sautéed green beans. Garnish with thinly sliced spring onions and sesame seeds if desired, then serve immediately.

Tips & Variations

Press the tofu before cooking to remove excess moisture for a firmer, crispier texture.

Swap green beans for steamed broccoli or snap peas for a different vegetable option.

Adjust the amount of gochujang and red pepper flakes to control the spiciness.

Add a drizzle of toasted sesame oil at the end for extra flavor.

FAQs

Can I use firm tofu instead of extra-firm?

Extra-firm tofu is preferred for this recipe as it holds its shape better and crisps up nicely. Firm tofu can be used, but it may be softer and more fragile during cooking.

Is gochujang paste gluten-free?

Many brands of gochujang contain gluten, but there are gluten-free versions available. Check the label or choose a gluten-free brand if you need to avoid gluten.