Sticky Gochujang Tofu Bowl with Kimchi
This recipe is my go to Friday night meal. It’s a yummy Korean inspired dish that definitely fulfils any takeaway cravings you may have as you get to Friday night.
This is my gochujang tofu bowl starring our very own the fermentation station kimchi!
This dish is sweet spicy, fresh and super filling and If you use prepared packet rice this dish comes together in just 20 minutes!
For the sticky spicy sauce we combine gochujang paste, maple syrup, tomato puree and tamari.
Pour over your tofu and veggies and allow it to simmer down until thick and sticky.
To balance out the spice prepare a very quick carrot spring onion and coriander slaw and serve your sticky gochujang tofu with griddled sesame broccoli, rice of your choice and of course our very own kimchi!
If you’ve not tried kimchi before, this is a great way to try it as a simple side to a complimentary dish. Or alternatively, why not pop down to wild root and try our famous vegan kimcheese toastie!
Sticky Gochujang Tofu Bowl
Serves 2
Takes 20 mins to cook
Ingredients:
Gochujang Tofu:
Good quality oil for frying
1/2 white onion, sliced
1 red pepper, sliced
1 block extra firm tofu, chopped into 1cm thick triangles
The Sauce:
2 tbsp maple syrup
2 tbsp gochujang paste
2 tbsp tamari
1 tbsp tomato puree
1 tbsp olive oil
Carrot Slaw:
1 carrot, grated
2 large spring onions, sliced
30g fresh coriander, finely chopped
Juice from half a lemon
Sesame Broccoli:
1 tsp sesame oil
6 spears of tenderstem broccoli
To Serve:
1 cup black Rice (or rice of your choice)
The Fermentation Station Kimchi
Fresh coriander
Sesame seeds
Method:
Firstly decide what rice you will be having as black rice takes 40 minutes to cook whereas prepared packet rice will be ready in seconds. Whichever you decide, plan accordingly as the rest of the meal will only take 20 minutes.
Warm a large frying pan over a medium heat and add 1 tbsp of olive oil.
Add the sliced peppers and onions and saute to 5-7 mins until softened.
Move the peppers and onions to one side of the pan and add the tofu to the other side. Fry the tofu for 3-4 minutes each side.
Whilst the tofu is frying, blanch the broccoli in boiling water and allow to rest while you whip up your quick slaw.
To make the slaw, grate the carrot, slice the spring onion and finely chop the coriander and add to a bowl with the juice of half a lemon and mix. Set this aside for plating up.
Meanwhile combine the sauce ingredients and whisk together. Maple syrup, tamari, gochujang paste, tomato puree and olive oil. Once your tofu is cooked on both sides, pour over the sauce and stir through the peppers, onions and tofu until coated and sticky.
Drain the broccoli and add to a warm small frying pan with 1 tsp of sesame oil.
Griddle for approximately 3 minutes until lightly charred.
Time to plate up. Add rice and slaw to the bottom of the bowl and pile on the sticky gochujang tofu and sesame broccoli.
Top with Kimchi, fresh coriander and sesame seeds. Enjoy!