Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
For this dish, you'll coat pieces of tofu in togarashi before roasting them in the oven. You'll toss the roasted tofu in a sweet and spicy combination of gochujang, date syrup, and black bean-chile sauce, then serve it over a hearty bed of sushi rice topped with sweet corn, cabbage, and crunchy roasted peanuts.
CLICK FOR RECIPE CARD
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
In a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the sesame oil. Cover to keep warm.
Meanwhile, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut out and discard the core of the cabbage; medium dice the leaves. Peel and roughly chop 2 cloves of garlic.
In a large bowl, combine the black bean-chile sauce, date syrup, and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.
Pat the shrimp dry with paper towels (remove the tails if desired). Place in a bowl; season with salt, pepper, and half the togarashi. Stir to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the bowl of sauce; stir to coat.
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the corn kernels, diced cabbage, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Turn off heat; stir in the vinegar. Serve the cooked rice topped with the cooked vegetables and dressed shrimp. Garnish with the peanuts and remaining togarashi. Enjoy!
Tips from Home Chefs