Spicy Korean Rice Cakes with Broccoli, Tofu & Cashews

Spicy Korean Rice Cakes

with Broccoli, Tofu & Cashews

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

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!)

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
fresh
ingredients
tried-and-true
kitchen tools
time-saving
tips & techniques
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!

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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:
Browse Steps
1 of 6