Instructions

1. 1

   Arrange the tofu on a plate lined with a paper towel or kitchen cloth. Cover it with another towel and place a heavy skillet on top to press out any excess moisture from the tofu.

2. 2

   Using your fingers, break the tofu into small pieces, resembling ground meat, in a separate bowl. Set this aside for later use.

3. 3

   In a small bowl or measuring jug, blend the Gochujang with the soy sauce and 1 tablespoon of vinegar using a whisk until well combined.

4. 4

   Preheat a large skillet over medium-high heat.

5. 5

   Pour in 1/2 tablespoon of sesame oil, ensuring it coats the bottom of the pan by swirling it around.

6. 6

   Introduce the minced garlic and ginger to the skillet and sauté for 30 seconds. Then, add the crumbled tofu and cook for 5 minutes, stirring frequently, until some pieces begin to turn golden brown.

7. 7

   Incorporate the gochujang mixture, stirring well to ensure the tofu is evenly coated. Continue cooking for an additional 4-5 minutes, stirring often, until the edges of the tofu develop a slight crispness.

8. 8

   While the tofu cooks, prepare the slaw: In a small mixing bowl, whisk together the remaining 2 tablespoons of vinegar, 2 teaspoons of sesame oil, 1 teaspoon of honey, and 1/4 teaspoon of salt until smooth and fully combined. Add the coleslaw mix and the white parts of the scallions, tossing to ensure everything is evenly dressed.

9. 9

   Portion the rice into 2 medium-sized serving bowls.

10. 10

    Top each bowl with 1 1/2 cups of slaw and 1 cup of the seasoned tofu. Garnish with the green parts of the scallions and serve immediately.

Nutrition Information