Vegan Jjajang Rice Cake (Tteokbokki)

Vegan Jjajang Rice Cake (Tteokbokki)

Vegan Jjajang Rice Cake (Tteokbokki)

This dish is inspired by traditional Korean Jjajang Rice Cake (Tteokbokki), but it's made oil-free and vegan with just a few ingredient changes. ENJOY!
Course: Main Course
Cuisine: Asian, Korean
Keyword: Jjajang Rice Cake Tteokbokki
Servings: 4
Author: Mrs. Plant

Ingredients

  • 1 block firm or extra-firm tofu pressed and drained and cut into bite-sized cubes
  • 1 small onion diced finely
  • 5 green onions white part and only a small amount of the green part, chopped finely
  • 2 cloves of garlic crushed
  • 1 large zucchini diced into tiny pieces (1/4” cubes)
  • 5 dashes liquid smoke
  • 3 T black bean paste find at an Asian store
  • 2 T rice wine or soju I used Mirin
  • 2 T low-sodium soy sauce
  • 2 T vegan/vegetarian oyster sauce find at an Asian store
  • 2 T coconut sugar or other raw sugar
  • 2 cups water
  • a few dashes of black pepper
  • 500 grams of rice cake find at an Asian store
  • 2 T arrowroot powder or potato starch + 6 T cold water
  • toasted sesame seeds to garnish
  • chopped green onions to garnish
  • vegan kimchi on the side

Instructions

  • Preheat oven to 375 degrees. Place cubes of tofu on nonstick baking pan and bake for 20 minutes.
  • While tofu is baking, add onion, garlic, zucchini, and chopped green onions to a large skillet with ¼ cup water. Cook over medium-high heat for about 5 minutes, stirring frequently. Add liquid smoke, black bean paste, rice wine, soy sauce, oyster sauce, sugar, water, and black pepper. Stir together well, bring to a boil, and cook another 3 minutes, or until the onions and zucchini are tender.
  • Add the baked tofu and rice cake into the sauce and stir for about 3-4 minutes to cook the rice cake. The texture of the rice cake should be spongy/slightly chewy.
  • Mix the arrowroot powder with cold water, then add into the sauce. It should thicken in about 1 minute.
  • Serve Vegan Jjajang Rice Cake (Tteokbokki) in bowls topped with toasted sesame seeds, chopped green onions, and vegan kimchi, if desired.

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