Coconut Curry Rice Cakes (Tteokbokki) with Tofu and Veggies

Creamy coconut curry and spicy rice cakes accompany marinaded tofu and veggies. Seasoned with gochujang, cumin, coriander, and ginger.

Overview

Creamy, spicy, and chewy are just a few words to describe the flavor and texture profile of this meal. The tofu provides a savory heartiness that compliments the rice cakes. The mild to medium heat level is provided by the gochujang. While the cumin, coriander, and ginger help to define the character of this dish.

The veggies chosen for this recipe were the leafy greens of the green onions, mushrooms, and red bell peppers. For good measure we also added onion and garlic. Aside from prepping the veggies the tofu simply needs to be cubed and marinaded.

This recipe can comfortably serve three to four adults. But you can scale the servings, and heat level, up or down to fit your needs.

Cooking Notes

Prep Work

Begin by peeling and mincing the garlic. For this recipe we used half a red onion but you can use one small yellow onion in its place. Chop the onion and place it in the same bowl as the garlic. At this stage you can also peel an extra clove of garlic to be used in a later step for the tofu marinade.

Wash and dry the mushrooms, bell pepper, and green onions. Slice the mushrooms and bell pepper and place in a bowl. Cut the green onion in two. Roughly chop the greens and place in a separate bowl. The stems (closest to the roots) of the green onions will be used as a garnish. Reserve them in a separate bowl.

Open the tofu and use a paper towel to remove any excess moisture. For this recipe we used super firm tofu but extra firm will also suffice. With a sharp knife slice the tofu into slices and then cube them. Place them in a bowl and move on to the marinade.

Tofu Marinade

For the marinade measure the water in a two cup microwave safe measuring cup. Microwave the water for a minute or two. Then add the remaining tofu marinade ingredients. The warm water will help these ingredients dissolve. Stir to combine the ingredients until everything is mixed together.

Pour the marinade over the tofu cubes in a small bowl. Use a silicone spatula to turn and evenly coat the tofu in the marinade. Set the marinaded tofu off to the side and proceed to the next step.

Cooking the Tofu

Bring a skillet up to medium heat and add a tablespoon of olive oil. When the skillet is up to temperature add the bowl of tofu with the marinade. Use a silicone spatula to stir and fold the tofu frequently so that nothing sticks to the bottom of the pan. Continue to cook the tofu until most of the moisture evaporates. When the tofu is finished cooking remove it from the skillet by placing the tofu in a large bowl.

Sautéing the Veggies

With the skillet now empty, add a tablespoon of olive oil. Next, add the garlic and onion. Cook until the onion starts to turn translucent. Then, add the mushrooms and bell pepper. Continue to stir the veggies frequently to prevent anything from sticking to the bottom of the pan. It helps to add the lid to the top of the skillet in between stirring the veggies. This will help to steam the veggies, as well as, loosen any seasoning leftover from the tofu on the sides of the pan.

Coconut Curry

Once the mushrooms have started to brown, and the bell peppers are starting to get soft, it is time to add the coconut milk. Followed by the cumin, coriander, and ginger. Stir in the gochujang and lime juice. Last but not least, add the water, soy sauce, and sugar. Stir the ingredients to combine and bring the mixture up to a slow simmer before moving to the next step.

Once up to temperature, and a steady simmer is achieved, add the rice cakes (tteokbokki) and the green onion tops. Cook until the rice cakes are done and the greens have wilted. This can vary but usually takes about 20 minutes. Check the rice cake packaging for the cook time. When the time has almost elapsed taste test a rice cake after allowing it to cool sufficiently. It should be soft and chewy at this point. Add the sautéed tofu back to the skillet, stir to combine, and return the mixture to a simmer.

To serve add the coconut curry rice cakes with tofu and veggies to a bowl. Garnish with the green onions, sesame seeds, and cashews. Feel free to experiment with other toppings such as kimchi, dried seaweed sheets, sriracha, or more gochujang.

Storage

Place any remaining leftovers in your storage container of choice. Reserve the remaining chopped green onion in a separate container. The leftovers should keep nicely for up to a week in the refrigerator before the freshness starts to taper off.

If you like this recipe be sure to check out our other recipes below:

• Spicy Rice Cakes (Tteokbokki) with Seitan
• Peanut Tofu Udon Noodle Stir Fry
• Coconut Curry Tofu Knots
• Sticky Orange Tofu Knots with Veggies
• Sweet and Sour Tofu