Glazed Tofu Rice Bowls with Sesame Cucumbers

Ingredients

Steps

1. 1

   Preheat the oven to 425°F, then start cooking 1 cup of rice in a rice cooker according to package instructions.

2. 2

   Drain the 16-ounce block of tofu, press out any excess moisture, and cut it into 1-inch thick rectangular pieces. Toss the pieces in a bowl with 1/2 teaspoon gochugaru and 1/2 teaspoon salt, then set aside.

3. 3

   Slice the tops off the 2 Chinese eggplant, then slice them crosswise, alternating the angle of your knife to make diagonal 1-inch chunks. Spread them on a quarter sheet pan, drizzle with 1 tablespoon olive oil, and season with 1/4 teaspoon salt. Roast for 18-22 minutes, until golden on the bottoms.

4. 4

   Thinly slice the 2 cucumbers and add them to a bowl. Season with 1/2 teaspoon salt, mix, and set aside so they release moisture.

5. 5

   While the cucumbers sit, sear the tofu: heat a large pan over medium heat and add enough olive oil to coat the surface (about 3 tablespoons). Sear the tofu for 3-4 minutes per side, until deeply golden and crisp. Line a bowl with paper towels and transfer the tofu into it to drain.

6. 6

   Drain the cucumbers, squeezing them lightly to remove the water. Season with 1/2 teaspoon sugar, 1 teaspoon sesame oil, and 1 tablespoon white sesame seeds. Mix, taste, and adjust seasoning as preferred.

7. 7

   Remove the paper towels from the tofu bowl. Add 1/3 cup kecap manis and 2 tablespoons sriracha, and tear in the leaves from 2 sprigs of Thai basil. Mix until the tofu is nicely sticky.

8. 8

   To serve, pile rice into bowls and top with some roasted eggplant, a scoop of the sesame cucumbers, and a scoop of the glazed tofu. Finish with fresh mint.