Korean-Style Tofu with Spicy Cucumber, Bell Pepper & Carrot Salad

Step 1

Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.

Step 2

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and bring the mixture to a boil over high heat.

Step 3

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

Step 4

Meanwhile, wash and dry the fresh produce.

Step 5

Trim green onions; mince half and place in a medium bowl. Slice the other half crosswise into ¼-inch pieces, place in a large bowl, and set aside.

Step 6

Peel and mince ginger and garlic; add to the bowl with the minced green onions, along with vinegar, soy sauce, oil, maple syrup, and chili-garlic sauce. Whisk to combine the marinade.

Step 7

Cut tofu into 1-inch cubes, add to the bowl with marinade, and turn to coat; set aside.

Step 8

Add soy sauce, oil, sesame seeds, vinegar, maple syrup, chili powder, and cayenne to the bowl with the sliced green onion; whisk to combine the dressing.

Step 9

Trim and halve cucumber lengthwise, then slice crosswise into thin half-moons; add to the bowl with the dressing.

Step 10

Trim, seed, and small dice bell pepper; peel, trim, and coarsely grate carrots. Add both to the bowl and stir to combine the salad. Set aside.

Step 11

Preheat a large skillet over medium-high heat.

Step 12

Once the skillet is hot, add tofu and marinade; cook, stirring occasionally, until the tofu is warmed through and sauce is reduced, 8-10 minutes. Remove from heat.

Step 13

To serve, divide rice, tofu, sauce, and salad between plates. Enjoy!