Recipe: Gochujang Tofu


This simple Indian curry is warming, really filling and very cheap. Ideal for batch cooking.

Ingredients

1 block of firm tofu
1tbsp of neutral oil
2tbsp cornstarch

Sauce
3tbsp gochujang
2tbsp ketchup
1tbsp mirin (optional)
2tbsp soy sauce
1tbsp brown sugar/maple syrup
4 cloves garlic (minced)
1tbsp rice vinegar
1/2tbsp sesame oil
2tbsp water

Garnish
Sliced scallions
Sesame seeds

Directions

1) Drain and pat dry tofu with kitchen towel, and cut into cubes or tear into irregular pieces.

2) Transfer tofu to mixing bowl, drizzle with oil and sprinkle salt and pepper. Toss until evenly coated.

3) Sprinkle cornstarch on tofu until evenly coated.

4) Bake for 15 mins in oven, or air fry for around 10 mins at 200.

5) Add sauce ingredients and whisk together. Heat over high until it begins to bubble. Then reduce heat and stir often, until sugar has dissolved and sauce is thick.

6) Transfer tofu to saucepan and stir into sauce to coat.

Serve with rice, garnish with fresh sliced spring onions and sesame seeds.



Notes: Mirin is optional, but it does add a real depth of flavour. Bigger supermarkets and asian markets wil stock it, otherwise have a look online. Gochujang is widely available but will be much cheaper in an asian market.

Source: sarahsvegankitchen.com – check it out for a wide variety of great vegan recipes.

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