Korean Style Gochugaru Tofu
I love quick and easy vegan food that packs a punch of flavour. If this sounds like you then this recipe is a real winner. Asian food has always been some of my favourite cuisines, the spices and the zest that leaves tastebuds tingling always makes for an epic meal. I am by no means an expert, but I love trying to recreate Asian inspired dishes.
This tofu recipe is so simple and truly easy to make. I've made it a number of times and you can add all sorts of vegetables in (the ones that taste good steamed are the best, in my opinion!) I've used mushrooms, peppers, aubergines... you name it and I'll probably try it in this. It also doesn't take long at all! I've also subbed the Korean pepper flakes for regular crushed chillis and this works fine, too.
1 block extra firm tofu
3 x spring onions, sliced
7 x garlic cloves, minced
3 tbsp soy sauce
2 tbsp maple syrup
2tbsp gochugaru (red pepper flakes)
1/2 tbsp sesame oil
Cut the tofu into slices and generously cover in cornstarch.
Heat sesame oil in the pan and cook the tofu until crispy and brown on each side.
Meanwhile, slice the onions (and any other veg you might use).
Prep the sauce by mixing together all the other ingredients, except for the spring onion, in a bowl
Once the tofu is cooked, start with a little bit more oil to stop sticking and then layer some of the onion (plus other layers of veg), tofu and then sauce in a small saucepan. Repeat until everything is used.
Cover the pan with a lid and bring to the boil. Reduce to a simmer and cook for 10 minutes until the veg is cooked and onions are soft.
Serve with rice and top with the cut spring onions.