A crispy, sticky and spicy gochujang tofu bowl inspired by Korean cuisine. This dish is filled with delicious veggies and will quickly become a weeknight fav.
Prep Time: 5mins
Cook Time: 25mins
Total Time: 30mins
1(280g) blockfirm tofu, cut into cubes
2medium carrots, cut into thin ribbons or peeled with a julienne peeler
1/2cucumber, sliced into diagonal rounds
2spring onion, finely sliced
1tbsppickled red cabbage
1handful of fresh coriander
fresh chilli, thinly sliced
1/2lime, cut into wedges
sprinkle of sesame seeds
drizzle of soy sauce
Coat the tofu cubes with cornflour. Then heat some oil in a frying pan and cook on medium heat, flipping regularly to cook all sides, for about 15 minutes. Make your gochujang sauce by adding gochujang paste, soy sauce, agave syrup, lime juice, ginger paste and garlic paste to a bowl and mix together.
Cook your noodles as per the packet instructions.
Once the tofu is crispy on all sides, add the sauce to the pan and fry for a few more minutes so that it thickens and binds to the tofu.
Place the noodles in a bowl, then top with the gochujang tofu, carrot, cucumber, spring onion, pickled red cabbage, chilli, coriander, sesame seeds, soy sauce and a wedge of lime.