Dooboo Bomb Recipe

Press and cube tofu

Wrap the extra-firm tofu in clean kitchen towels or paper towels and press with a weight for 15–20 minutes to remove excess water. After pressing, cut tofu into 1-inch cubes. Sprinkle the cubes with 1 tsp kosher salt and gently toss.

Pan-fry tofu

Heat 2 tablespoons vegetable oil in a nonstick or cast-iron skillet over medium-high heat. Add tofu cubes in a single layer and cook undisturbed 3–4 minutes until the underside is golden. Flip and cook another 3–4 minutes until all sides are golden and slightly crisp. Remove to a plate lined with paper towel.

Thaw and warm peas

If using frozen peas, place them in a small saucepan with 1 tablespoon water, cover, and steam 2–3 minutes until heated through. Drain any excess water.

Prepare carrots, cucumber, scallions and spinach

Shred or julienne 1/2 cup carrot. Slice 1/2 English cucumber into thin rounds. Thinly slice 2 scallions, keeping white and green parts separate. Roughly chop 1 cup baby spinach.

Steam broccoli

Steam 1 cup broccoli florets until bright green and tender-crisp, about 3–4 minutes. Drain and set aside.

Soft-boil egg

Bring a small pot of water to a gentle boil, add 1 large egg and simmer for 6–7 minutes for a jammy yolk. Remove and immediately transfer to an ice bath for 5 minutes. Peel and halve when cool.

Pan-fry mandoo

Heat 1 tablespoon neutral oil in a small skillet over medium heat. Pan-fry two frozen mandoo dumplings according to package instructions until golden on both sides and cooked through, about 3–4 minutes per side. Keep warm.

In a small bowl, whisk together 3 tablespoons light soy sauce, 1 tablespoon rice vinegar, 1 tablespoon mirin (or honey mix), 1 teaspoon sesame oil, 1 teaspoon minced garlic, 1/2 teaspoon grated ginger, 1/2 teaspoon sugar, 1 teaspoon toasted sesame seeds and 1/4 teaspoon crushed red pepper flakes. Taste and adjust balance—add a pinch more sugar for sweetness or another 1/2 teaspoon rice vinegar for brightness. Set aside.

Bring a pot of water to a boil and cook 3.5 oz sweet potato glass noodles according to package directions (usually 6–8 minutes) until tender but slightly chewy. Drain and rinse under cold water, then cut with kitchen shears into manageable lengths (6–8 inches).

Heat 1 tablespoon neutral oil in a skillet over medium heat. Add 1/4 cup thinly sliced onion and 1/4 cup julienned carrot; sauté 2–3 minutes until softened. Add 1/2 cup blanched spinach and 1/2 teaspoon minced garlic; stir 30 seconds. Add noodles, 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 teaspoon sesame oil; toss to combine and heat through for 1–2 minutes. Remove from heat.

Divide 2 cups cooked rice between two bowls (serves 2). Arrange pan-fried tofu cubes on top of the rice in a cluster (the 'bomb'). Surround tofu with warmed peas, shredded carrot, chopped spinach, steamed broccoli, cucumber rounds, two halves of the soft-boiled egg, and two pan-fried mandoo.

Spoon 2–3 tablespoons of the house-made soy sauce topping evenly over the tofu and vegetables. Sprinkle extra toasted sesame seeds and a pinch of gochugaru or crushed chili if using. Serve with whole lettuce leaves on the side for wrapping and lime/lemon wedges optional for brightness.

To eat: make a lettuce wrap with rice, tofu, vegetables, a piece of mandoo or egg as desired, and drizzle additional soy topping to taste.