Peanut Gochujang Rice
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
398 kcal
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Course
Main Course
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Cuisine
Asian
Peanut Gochujang Rice
Description
This Peanut Gochujang Rice recipe centers on tofu pressed and marinated with soy sauce, gochujang, garlic powder, sesame oil, and cornstarch, then pan-fried or baked to seal in the flavors. Vegetables like onions, mushrooms, and other fresh or frozen produce are sautéed to add texture and freshness. The peanut gochujang sauce combines creamy peanut butter with spicy gochujang, savory soy, tangy lime, and sweet maple syrup for a layered sauce that coats the cooked rice and tofu. The final dish offers a harmonious mix of creamy, spicy, and slightly sweet elements with crunchy roasted peanuts providing contrast. Garnishes like green onion and lime wedges enhance brightness.
The recipe suggests reheating and storing leftovers in the refrigerator for up to three days. Alternative butters accommodate peanut-free or nut-free diets, and gochujang substitutes can be made for soy-free or gluten-free needs. Using precooked rice reduces preparation time, adjusting water quantities accordingly. This flexibility supports various dietary preferences while preserving the dish's distinct bold flavors.
Ingredients
For the gochujang tofu
- 9 ounces firm tofu pressed for at least 15 minutes, then cubed or sliced, or extra firm tofu
- 2 teaspoons soy sauce , use tamari for gluten-free
- 2 teaspoons gochujang
- 1/2 teaspoon garlic powder
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
For the veggies
- 2 teaspoons neutral cooking oil generic cooking oil
- 1/2 cup onion
- 2 ounces mushrooms chopped or thinly sliced
- 2 tablespoons ginger garlic paste or 4 cloves garlic , 1/2 inch ginger minced
- 1 1/2 cups vegetables or chopped fresh vegetables of choice such as carrots peppers peas broccoli etc, frozen
For the peanut gochujang sauce
- 3 tablespoons peanut butter smooth
- 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
- 1/2 teaspoon salt
For garnish
- green onion crushed roasted peanuts, lime wedges
- roasted peanuts
- lime
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 over medium heat, 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.(Alternatively, mix the tofu in the gochujang mixture and then add to skillet and cook until the sauce thickens and sticks to the tofu)
- 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.
Notes
- Store prepared rice and tofu in a sealed container in the refrigerator for up to three days for easy leftovers.
- For peanut-free versions, substitute almond or cashew butter; for nut-free, use sunflower seed butter instead.
- To make soy-free gochujang, combine gochugaru pepper flakes, chickpea miso, coconut aminos, and maple syrup as a substitute.
- Use chickpea tofu or pumpkin seed tofu, or cooked chickpeas, for soy-free alternatives to tofu.
- When using precooked or brown rice, reduce water to 1/4 cup, then mix and cook with the sauce to reheat and flavor the rice thoroughly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 63g | 21% |
| Protein | 16g | 32% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 702mg | 29% |
| Potassium | 448mg | 10% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 3489IU | 70% |
| Vitamin C | 12mg | 13% |
| Calcium | 134mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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