Peanut Gochujang Rice

5 from 12 votes

Peanut Gochujang Rice

Peanut gochujang rice is a one skillet meal that’s perfect for weeknights. Crispy tofu with rice in a creamy, peanut-gochujang sauce is absolutely addictive! Glutenfree. Nutfree option

Prep Time10

Cook Time25

Total Time35

Course: Main, Main Course

Cuisine: Asian fusion

Keyword: gochujang rice

Servings:

Calories: 398kcal

Author: Vegan Richa

Ingredients

For the gochujang tofu

9 ounces firm or extra firm tofu pressed for at least 15 minutes, then cubed or sliced
2 teaspoons soy sauce , use tamari for gluten-free
2 teaspoons gochujang
½ teaspoon garlic powder
1 teaspoon sesame oil
2 teaspoons cornstarch

For the veggies

2 teaspoons oil
½ cup onion
2 ounces chopped or thinly sliced mushrooms
2 tablespoons ginger garlic paste or 4 cloves garlic , ½ inch ginger minced
1 ½ cups frozen vegetables or chopped fresh vegetables of choice such as carrots peppers peas broccoli etc

For the peanut gochujang sauce

3 tablespoons smooth peanut butter
2 tablespoons gochujang
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon maple syrup

For the rice

1 cup white rice washed really well and drained(I use Indian basmati)
2 cups water or broth
½ teaspoon salt

For garnish

green onion, crushed roasted peanuts, lime wedges

US Customary - Metric

Instructions

Make the gochujang tofu.

Press and cube the tofu, if you haven't already.
To make tofu in the skillet, pan-fry the tofu in a teaspoon of oil for 4 to 6 in the same skillet that you plan to use for the rice. Cook until the tofu is golden on some of the edges. In a small bowl, mix together the sauces and cornstarch, then drop this mixture onto the pan fried tofu, and toss well to coat and stick to the tofu. Remove the tofu from the skillet and set it aside.
To bake the tofu, add the sauces into a bowl with the tofu, and toss well. Sprinkle on the cornstarch, and toss well to coat. Transfer the tofu to parchment lined sheet and bake for 15 to 20 minutes at 400° F (205° C) or until the sauce sets on the tofu.

Make the peanut gochujang rice.

Heat the oil in the same skillet over medium heat. Add the onion and mushrooms and a good pinch of salt, and cook for 3 minutes.
Mix in the ginger garlic paste and all of the sauce ingredients. Add 1 or 2 tablespoons of broth from your 2 cups of water or broth to help the peanut butter mix in, then add in the vegetables and toss well.
Add in the water and mix in. Add the washed and drained rice, and salt, and mix really well. Close the lid, reduce the heat to low, and cook for 15 to 17 minutes, stirring once in between.
Once the rice is cooked to preference, switch off the heat, fluff up the mixture a little bit, and taste and adjust the salt and flavor, add more tang with lime juice, more heat with some pepper flakes or black pepper, if needed, then serve in a bowl topped with the peanut gochujang tofu and some green onion. You can also serve it with some crushed roasted peanuts or sesame seeds and some lime wedges.

Video

Notes

Store the rice and the tofu in a closed container in the fridge for up to 3 days.

Make with precooked rice or brown rice: make the sauce, use only ¼ cup water instead of 2 cups, mix and bring to a boil, add the cooked rice or grains , mix well. Cover and cook for 4-5 mins.

Peanut-free, use almond butter or cashew butter.
Nut-free use sunflower seed butter.

Gochujang often has soy, so use 2 teaspoons each of gochugaru pepper flakes, chickpea miso, coconut aminos and. 1 teaspoon maple syrup to make your own soyfree gluten-free Gochujang. Soyfree: Use chickpea tofu or pumpkin seed tofu or cooked chickpeas instead of tofu and use Soyfree Gochujang

Nutrition