korean-style tofu bowl
PROTEIN PACKED AND VEGAN???? SOUNDS LIKE YOU DON’T KNOW ME.
Anyways, you really do have to make this Korean-style tofu bowl with a lovely fresh grain salad. It’s proper good post-workout food and also done in 20 minutes and also vegan, and also fitting in the brief with my first cookbook.
SERVES 2-3 PEOPLE
8 min prep + 12 min cooking = 20 minutes
INGREDIENTS:
200g extra firm tofu
3 tbsp cornflour
Salt and pepper
sauce:
2 garlic cloves
2cm ginger
2 tbsp tomato paste
3 tbsp light soy sauce
1 tbsp gochujang
Juice of 1 lime (or 1 tbsp rice wine vinegar)
1 tbsp sesame oil
1 tbsp agave syrup
grain salad:
200g cooked grains (microwaveable is fine and it can be anything)
Juice of 1 lime
1/2 red pepper
50g edamame beans out of their pods (defrosted)
Pinch of salt
2 tbsp sesame oil
finish with extra lime, sesame seeds and fresh coriander
1 avocado (optional)
METHOD:
Tofu get’s the love first. Chop it up into little tiny cubes and leave to the side like it’s a neglected dog. Pop the cornflour into a tupperware with a lid and season with salt and pepper. Then chuck the tofu in, close the lid, and shake it up like Zendaya until all the pieces are coated.
Fry the pieces of tofu in a large non stick frying pan on a medium heat with a bit of oil until golden and crispy. Once they are in fact golden and crispy, then pop them to the side. Wipe that pan clean with kitchen roll.
Remove the skins of the garlic, then grate it and the ginger too. Pop that in the frying pan on a medium/low heat with the rest of the sauce ingredients and let it bubble till it goes saucy. Add the tofu back into the pan when it looks like a sauce.
Salad time. Microwave the grains according to the packet instructions because everyone’s different innit. Chop the red pepper up into tiny pieces then add that to a large salad bowl with the rest of the ingredients.
Serve up into nice bowls that resemble a nice time in your life, and then why don’t you even chop up some avocado and throw that in too. Easy.
This step is for those that meal prep. Instead of doing step 5, pop this all in a tupperware and close it up, ready for the next day. It’ll last for a good 3-5 days.