Spicy Korean Rice Cakes with Tofu

Adapted from: Blue Apron

Serves: 2

Prep time: 30 minutes

Rest time: 60 minutes
Cook time: 30 minutes

Ingredients:

227 g (8 oz) sliced Korean rice cakes

olive oil

3.8 cm (1.5") piece of ginger, minced

salt & pepper

1.5-2 tbsp cashews

400 g (14 oz) firm tofu, cubed

7 g (1/4 oz) dried shiitake mushrooms

3 garlic cloves, minced

2 scallions, white bottoms and green tops, sliced separately 

half can (420 g / 15 oz can) corn, drained

1/4 cup hoisin sauce (or GF version)

2 tbsp rice wine vinegar

1 tbsp gochujang

Blue Apron has some of the best recipes around. When I first tried this, gochujang and rice cakes were fun new ingredients for me. If you buy rice cakes in a bigger package than needed, they freeze well. I soak them in warm water for an hour without thawing them if first frozen. Add more or less gochujang for spice. I tend to add a heaping tablespoon, though it can be quite spicy for anyone not used to spice. 

I love this recipe because I don't have to chop a ton of ingredients (or so it feels). The sweet & spicy crunchy cashews play nicely with the soft, chewy rice cakes. And as I like to say, not an ingredient goes amiss. Whilst I'm not typically a fan of corn, it adds an extra sweet crunch to the relatively soft and spicy dish. Between the spicy garlic, ginger, vinegar, and gochujang, the corn, cashews, mushrooms, and hoisin help balance in sweetness. 

Honestly, the cashews hardly make it to the final dish because I end up snacking on them throughout the cooking process. They are stellar on their own. This whole recipe is one that I dream of and then savour every bite. I hope you like it as much as I do! 

Ingredients:
227 g (8 oz) sliced Korean rice cakes

olive oil

3.8 cm (1.5") piece of ginger, minced

salt & pepper

1.5-2 tbsp cashews

400 g (14 oz) firm tofu, cubed

7 g (1/4 oz) dried shiitake mushrooms

3 garlic cloves, minced

2 scallions, white bottoms and green tops, sliced separately 

half can (420 g / 15 oz can) corn, drained

1/4 cup hoisin sauce (or GF version)

2 tbsp rice wine vinegar

1 tbsp gochujang

Directions:
1. Soak the rice cakes in room-temperature water for 60 minutes. 

2. Meanwhile, heat a medium or large pan on medium-high heat. Add 1 tsp olive oil, 1/3 of the ginger and season with salt & pepper. 

3. Once fragrant, add cashews and cook until browned and fragrant. Remove from pan and set aside. 

4. In the same pan, heat some olive oil, add the tofu and season with salt & pepper. Cook on medium high heat, rotating the tofu so several sides brown and get crispy. 

5. Meanwhile, soak the mushrooms in 1 cup boiled water for 10+ minutes. Saving the mushroom water, drain and mince the mushrooms. 

6. Boil a large pot of water and then add the drained rice cakes. Cook until tender (2-3 minutes). Drain and set aside. 

7. When the tofu is cooked and crispy, stir in the garlic, white bottoms of scallions, and remaining ginger. Season with salt & pepper. Cook until fragrant (1 minute).

8. Stir in the reserved mushroom water and corn, cooking until liquid has thickened (5-7 minutes). 

9. Add mushrooms, rice cakes, hoisin, vinegar, and gochujang. Cook stirring occasionally, until saucy and combined (2-3 minutes). Remove from heat. 

10. Serve topped with the gingered cashews and green scallions.