Gochujang-Crisped Tofu Lettuce Plates with Sesame Rice

Start the rice

Put the rinsed jasmine rice and water in a saucepan with a tight-fitting lid. Bring to the boil, then cover, reduce to the lowest heat and cook for 12 minutes.

Timer available in cooking mode · 12 min

Make the quick pickles

Put the cucumber and carrot in a bowl. Add 3 tbsp rice vinegar, the sugar and a pinch of salt. Toss well, then set aside, stirring once or twice while you prepare the tofu.

Mix the glaze

In a small bowl, stir together the gochujang, soy sauce, remaining 1 tbsp rice vinegar, garlic, ginger, maple syrup and water until smooth. Keep beside the hob.

Coat the tofu

Place the dry tofu cubes in a large bowl, sprinkle over the cornflour and toss gently until all surfaces are lightly coated. Slice the spring onions and prepare the lettuce and coriander.

Steam and season the rice

When the rice timer ends, take the pan off the heat and leave it covered for 5 minutes. Fluff with a fork, then fold through the sesame oil and 1 tbsp sesame seeds.

Timer available in cooking mode · 5 min

Fry the tofu

Meanwhile, heat the cooking oil in a large non-stick frying pan over a medium-high heat. Fry the tofu in a single layer for 8 to 10 minutes, turning regularly, until crisp and golden on several sides.

Timer available in cooking mode · 10 min

Glaze

Lower the heat to medium. Pour in the gochujang glaze and toss for 1 to 2 minutes until it bubbles, clings to the tofu and looks glossy. Take off the heat promptly so the garlic does not catch.

Timer available in cooking mode · 2 min

Build the plates

Arrange the lettuce leaves on a platter or four plates. Add the sesame rice, drained quick pickles and glazed tofu. Scatter over the spring onions, coriander and remaining sesame seeds. Let everyone fill lettuce leaves at the table.