Soft Tofu Rice Bowl with Quick Cucumber Kimchi and Sesame

Silken tofu settles over warm short-grain rice, topped with quick cucumber kimchi bright with gochugaru, ginger, and sesame. It echoes Jars Sealed Before the Frost, when Joseon courtyards raced through kimjang before winter sealed the onggi jars.

Serves 2

Estimate for one serving

• 1080 cal
• 19.2g protein
• 60g carbs
• 12.6g fat
• 3.6g fiber

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Ingredients

• 2 cups cooked short-grain rice
• 14 oz silken tofu
• 4 persian cucumbers
• 2 tbsp gochugaru
• 3 cloves garlic
• 1 tbsp grated ginger
• 3 scallion
• 1 tbsp fish sauce
• 2 tsp sesame oil
• 1 tbsp toasted sesame seeds
• 1 tbsp rice vinegar
• 1 tsp kosher salt

Instructions

1. 1Slice cucumbers thinly and toss with salt. Let wilt 10 minutes then gently squeeze out excess liquid.
2. 2Mix gochugaru, minced garlic, grated ginger, sliced scallion, fish sauce, rice vinegar, and sesame oil into a paste.
3. 3Add wilted cucumber to the paste and massage thoroughly by hand until evenly coated. Set aside to quick-pickle while preparing the rest.
4. 4Warm cooked rice and divide into bowls. Gently heat silken tofu in simmering water for 3 minutes, then slide onto rice.
5. 5Top each bowl with generous spoonfuls of quick cucumber kimchi, drizzle with remaining sesame oil, and sprinkle toasted sesame seeds.