Korean · PANTRYHOP RECIPE
Soy Glazed Tofu with Rice
20 minutes · 4 servings · vegetarian
A simple Korean-inspired tofu rice bowl using familiar sweet-savory glaze.
Ingredients
Check you have the quantities below.
- 1 block (14 oz/400 g) firm tofu, pressed and cubed
- 2 tbsp cornstarch
- 2 tbsp neutral oil
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 2 cloves garlic, minced
- 2 tbsp water
- 1 tsp sesame oil
- 2 scallions, sliced
- 4 cups cooked rice
Let’s make it
- Toss tofu with cornstarch until lightly coated.
- Pan-fry in oil over medium heat until golden on all sides, 8-10 minutes.
- Stir soy sauce, sugar, garlic, and water together. Pour into the pan and cook 1-2 minutes until glossy.
- Finish with sesame oil and scallions. Serve over rice.
Cut the tofu into small cubes so kids can pick them up easily.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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