Tofu is spiced up with a deliciously sticky Korean sweet chilli sauce and paired with rice, veggies and kimchi for a dish full of flavour.
Korean Sticky Tofu Bites with Sesame Bok Choy & Gochujang Ranch
Ingredients
Rice
- 1½ cup brown rice
Tofu
- 600 g tofu torn into 2cm chunks
- 2 Tbsp cornflour
- 1 tsp salt
- 1 drizzle oil
- 100 g Korean sticky chilli sauce or sweet chilli sauce
Bok Choy
- 2 baby bok choy cut into quarters lengthways
- 1 drizzle oil
- 1 tsp sesame seeds
- 2 Tbsp soy sauce
Salad
- 1 Lebanese cucumber cut in half & thinly sliced on an angle
- 2 carrots peeled into ribbons
- 200 g mung bean sprouts
To Serve
- 1 bunch mint leaves picked
- 100 g vegan kimchi
- 4 tsp gochujang ranch or chilli sauce
Instructions
- Before you start, preheat oven to 230°C (or 210°C fan bake). Bring a medium pot of unsalted water to the boil.
- Add rice and a pinch of salt to pot of boiling water. Bring back to the boil and cook rice (ensuring a rapid boil) for about 20 minutes, or until grains are tender. Drain well through a sieve and season to taste with salt.
- Pat tofu dry and tear into bite-sized chunks, roughly 2cm. Add to a large bowl and gently toss together with cornflour, salt and oil. Transfer to a lined oven tray and spread out into a single layer, so pieces aren’t touching. Bake for 15-20 minutes, until lightly golden.
- Prep bok choy, cucumber, carrot and mint and set aside separately.
- Heat oil in a large fry-pan on high heat. Cook bok choy, cut side down, for about 4 minutes, until lightly charred. Turn bok choy, sprinkle with sesame seeds and cook for a further 2-3 minutes, until tender. Remove from heat and drizzle with soy sauce.
- Once tofu has roasted, remove tray from oven, drizzle with Korean sticky chilli sauce and toss to coat.
- Rice, salad, kimchi and bok choy topped with tofu. Drizzle with gochujang ranch and garnish with mint.
