74. Green Bean and Tofu Rice Bowl with Gochujang Glaze

Name: 74. Green Bean and Tofu Rice Bowl with Gochujang Glaze
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Asian
Ingredients: 340g short grain rice, i.e. sushi rice; 10g sesame seeds; 3 tbsp vegetable oil; 2 shallots, finely diced; 3 cloves garlic, minced; 500g green beans, topped and tailed and cut into 3-4cm pieces; 1 tbsp rice wine vinegar; 400g pre-fried tofu; 3 tbsp gochujang; 2 tbsp soy sauce; 2 tsp honey; 2 tsp sesame oil; 3 spring onions, cut into 3 cm pieces

4 steps

Prep:30minCook:15min

Updated at: Thu, 17 Aug 2023 09:48:43 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories601.2 kcal (30%)

Total Fat19.8 g (28%)

Carbs89.6 g (34%)

Sugars12.3 g (14%)

Protein17.9 g (36%)

Sodium536.4 mg (27%)

Fiber4.8 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

340gshort grain rice

sushi rice

10gsesame seeds

3 Tbspvegetable oil

500ggreen beans

topped and tailed and cut into 3-4cm pieces

1 Tbsprice wine vinegar

400gtofu

pre-fried

3 Tbspgochujang

2 Tbspsoy sauce

2 tsphoney

2 tspsesame oil

3spring onions

cut into 3 cm pieces

Instructions

Step 1

Put your rice on to cook, whichever way you prefer.

Step 2

Dry toast the sesame seeds in a small frying pan until golden - usually about 5 minutes. Take them off the heat before they burn and set aside.

Step 3

Sauté the shallots in the oil until translucent. Then add the garlic and green beans, and throw in the tablespoon of rice wine vinegar, before throwing a lid on the pan and allowing the beans to steam a little. When they’ve had time to cook a little, make space and add the tofu.

Step 4

Add the soy sauce, honey, and gochujang, stirring it all through. Add a little water if things start to get a little too sticky so they don’t burn. It won’t take long for the sauce to cling to the beans and tofu, and then it’s ready. Turn the heat off, and stir through the spring onions and sesame oil. Then it’s ready to serve over the rice, with scattered sesame seeds.