Name: Elevated Korean Rice Cake & Garlic Scape Stir-Fry with Tofu, Herbs & Avocado
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 300g Korean rice cakes (tteok); 200g firm tofu, pressed and cubed; 1 cup garlic scapes, cut into 2-inch pieces; 2-inch piece fresh ginger, minced; 1 ripe avocado, sliced; 2 tbsp soy sauce; 1 tbsp toasted sesame oil; 1 tbsp gochujang (Korean chili paste, optional for heat); 1 tsp sugar; 1 tbsp vegetable oil; 1/3 cup water; 1 tsp toasted sesame seeds (for garnish); 1 tbsp finely chopped fresh cilantro; 1 tbsp finely chopped fresh Thai basil; 1 tsp freshly ground black pepper; Salt to taste

Elevated Korean Rice Cake & Garlic Scape Stir-Fry with Tofu, Herbs & Avocado

miradugm

Remixed from Korean Rice Cake & Garlic Scape Stir-Fry with Tofu and Avocado by SeededSage7402()

This elevated Korean Rice Cake & Garlic Scape Stir-Fry bursts with layers of flavor that bring the pan-Asian mash to life. The chewy rice cakes and golden tofu are infused with a rich soy-sesame-gochujang glaze, brightened by the aromatic garlic scapes and ginger. Fresh herbs like cilantro and Thai basil add a vibrant, fragrant lift, complementing the creamy avocado slices folded in at the end. A sprinkle of toasted sesame seeds and freshly ground black pepper finishes the dish, creating a harmonious balance of textures and bold, nuanced flavors that make each bite exciting and satisfying.

Ingredients

Instructions

If using refrigerated or hard rice cakes, soak them in warm water for 10 minutes to soften. Drain and set aside.
Heat vegetable oil in a large nonstick skillet or wok over medium-high heat. Add cubed tofu and cook until golden on all sides, about 5-7 minutes. Remove tofu and set aside.
In the same pan, add garlic scapes and stir-fry for 2-3 minutes until fragrant and just tender.
Add minced ginger and continue to stir-fry for 1 minute.
Add the rice cakes, soy sauce, sesame oil, gochujang (if using), sugar, and water. Stir to coat everything in the sauce. Cook, stirring often, until the rice cakes are soft and chewy and the sauce thickens, about 5-7 minutes.
Return the tofu to the pan and toss to combine. Stir in the chopped cilantro and Thai basil. Season with salt and freshly ground black pepper to taste.
Remove from heat. Gently fold in avocado slices.
Transfer to plates or a serving platter. Sprinkle with toasted sesame seeds. Serve immediately.