Gochujang Braised Tofu & Shrimp
Korean flavours make for the perfect entree.
Korean cuisine will forever hold the top spot in my ‘favourite food’ category, and this dish proves why yet again. The ingredients in this recipe are so versatile and can easily be substituted depending on what’s in your fridge at any given moment. No shrimp? Try chicken! Don’t like tofu? How about pork loin? Short on arugula? Grab some bok choy, steamed cabbage, spinach, or even swiss chard. You can even swap out sticky rice for noodles if you’re so inclined.
The real secret to this dish is in sauce. This recipe is for two, but you can easily double amounts to make for a larger crowd. It won’t seem like a lot, but I promise there’s so much flavour in every ingredient, you won’t need a lot to go a long way. —CFG
Ingredients
1/2 block of firm/extra-firm tofu, drained and patted dry
10-12 shrimp, shelled and deveined
2 garlic cloves, minced
1 tsp finely chopped ginger
1 cup Calrose (sticky) rice
5-6 handfuls of greens for wilting (arugula, spinach, etc.)
neutral cooking oil
toasted sesame seeds for garnish
Gochujang Sauce:
3 tbsp low sodium soy sauce
3 tbsp mirin
1 tsp toasted sesame oil
2 tbsp gochujang
2 tsp granulated sugar - OR - 2 stevia packets/sugar substitute
1 tbsp water
Directions
Prepare Calrose rice as per package instructions.
While rice is simmering, prepare tofu block by wrapping in a clean kitchen (or paper) towel and gently press down to remove excess water. Remove cloth/paper towel and discard. Next, cut tofu into 1-2” cubes and set aside.
Clean and prepare 10-12 shrimp. Remove shells and devein as needed. Pat dry and set aside in a small dish.
In a small mixing bowl, add 3 tbsp of low sodium soy sauce, 3 tbsp of mirin, 1 tsp of toasted sesame oil, 2 tbsp of gochujang paste, 1 tbsp of water, and 1-2 tsp of granulated sugar -OR- 1-2 packets of stevia/sugar substitute. Whisk together until smooth and set aside.
Finely chop 2 green onions. Set aside.
Preheat a cast iron pan on medium-high heat, then add 1 tbsp of neutral cooking oil. Place the cubed tofu pieces into the pan and then lightly season with salt. Toast the pieces until all sides are golden brown (about 5min each side). Remove from heat and set aside.
In the same pan, add 1 tbsp of neutral cooking oil, then add the pieces of shrimp and cook through until pieces are opaque (about 2min on each side). Remove from heat and set aside.
In a large, non-stick pan, place 1-2 tbsp of water and bring to medium-high heat. Add in your selected greens and use cooking tongs to continually toss amongst the water for ~1min, just until the greens are bright in colour and fully wilted.
Transfer the greens onto a paper towel to remove excess mositure, then set aside.
In a small saucepan, add 1 tsp of neutral cooking oil and 1-2 minced garlic and warm on medium heat. Next, add in the gochujang sauce and bring to a low boil while continuously stirring the mixture. Remove from heat after ~1min.
Plate the meal by spreading out half the prepared rice on two-thirds of the dish, then place half the wilted greens alongside the rice on the remaining third of the plate.
Transfer half of the toasted tofu onto the cooked rice, then repeat with half of the cooked shrimp. Drizzle half of the gochujang sauce over the tofu and shrimp, then finish with a light drizzle of sesame oil over the greens and meat.
Top with a sprinkling of green onions and toasted sesame seeds. Repeat the process for the second plate.
Serve and enjoy!
