Spicy Korean Rice Cakes with Broccoli, Tofu & Cashews

Spicy Korean Rice Cakes

with Broccoli, Tofu & Cashews

Group Created with Sketch. 45 min
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  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 800 Cals/serving

Tonight’s broccoli and tofu stir-fry showcases a delicious duo of Korean ingredients: tteok, a type of rice cake with a satisfying, chewy consistency, and gochujang, a traditional red chile paste. To lend the dish another special touch, we’re also using young ginger. Picked early, its rosy-hued skin reveals juicy texture and delicate, citrusy fragrance. (Chefs, cooking your tofu before cutting it into smaller pieces helps it soak up more of our flavorful sauce!)

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Drain the tofu and cut in half horizontally. Cut the broccoli into bite-sized florets. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottom and green top.

Coat & cook the tofu:
2 Coat & cook the tofu:

Place the cornstarch on a plate. Thoroughly pat the tofu dry with paper towels; season with salt and pepper on both sides. Coat both sides of the seasoned tofu in the cornstarch (tapping off any excess). In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated tofu and cook 5 to 7 minutes per side, or until lightly browned. Transfer to a cutting board; season with salt and pepper. Wipe out the pan. When cool enough to handle, cut the cooked tofu in half lengthwise, then cut crosswise into ½-inch-wide pieces.

Crisp the rice cakes:
3 Crisp the rice cakes:

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the rice cakes and cook, stirring occasionally, 7 to 8 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Wipe out the pan.

Brown the broccoli:
4 Brown the broccoli:

In the same pan, heat half the sesame oil on medium-high until hot. Add the broccoli and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until browned and slightly softened.

Make the sauce:
5 Make the sauce:

Add the garlic, ginger, white bottom of the scallion and remaining sesame oil to the pan; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the black bean sauce, vinegar, ¼ cup of water and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through. Season with salt and pepper to taste.

Finish & plate your dish:
6 Finish & plate your dish:

Add the cooked tofu, crisped rice cakes and ¼ cup of water to the pan. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and heated through. Remove from heat and season with salt and pepper to taste. Divide between 2 dishes. Garnish with the cashews and green top of the scallion. Enjoy!

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1 Prepare the ingredients:

Wash and dry the fresh produce. Drain the tofu and cut in half horizontally. Cut the broccoli into bite-sized florets. Peel and mince the garlic and ginger. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottom and green top.

2 Coat & cook the tofu:

Place the cornstarch on a plate. Thoroughly pat the tofu dry with paper towels; season with salt and pepper on both sides. Coat both sides of the seasoned tofu in the cornstarch (tapping off any excess). In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the coated tofu and cook 5 to 7 minutes per side, or until lightly browned. Transfer to a cutting board; season with salt and pepper. Wipe out the pan. When cool enough to handle, cut the cooked tofu in half lengthwise, then cut crosswise into ½-inch-wide pieces.

Coat & cook the tofu:
Crisp the rice cakes:
3 Crisp the rice cakes:

In the same pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the rice cakes and cook, stirring occasionally, 7 to 8 minutes, or until lightly browned and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Wipe out the pan.

4 Brown the broccoli:

In the same pan, heat half the sesame oil on medium-high until hot. Add the broccoli and season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until browned and slightly softened.

Brown the broccoli:
Make the sauce:
5 Make the sauce:

Add the garlic, ginger, white bottom of the scallion and remaining sesame oil to the pan; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the black bean sauce, vinegar, ¼ cup of water and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and heated through. Season with salt and pepper to taste.

6 Finish & plate your dish:

Add the cooked tofu, crisped rice cakes and ¼ cup of water to the pan. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined and heated through. Remove from heat and season with salt and pepper to taste. Divide between 2 dishes. Garnish with the cashews and green top of the scallion. Enjoy!

Finish & plate your dish: