Sticky Gochujang Tofu Bowl with Kimchi

Serves: 2
Time: 20 minutes

Description: This Korean-inspired dish is the perfect Friday night meal that satisfies takeaway cravings while being quick and healthy. The sticky, spicy sauce combines gochujang paste, maple syrup, tomato puree, and tamari, coating crispy tofu and vegetables until thick and glossy. Wild Root's Kimchi stars as the finishing touch, adding its signature funky, fermented flavour that perfectly complements the sweet and spicy elements. A quick carrot and spring onion slaw and griddled sesame broccoli balance out the heat, creating a super filling dish that comes together in just 20 minutes when using prepared rice.

Ingredients:

Gochujang Tofu:

• Good quality oil for frying

• 1/2 white onion, sliced

• 1 red pepper, sliced

• 1 block extra firm tofu, chopped into 1cm thick triangles

The Sauce:

• 2 tbsp maple syrup

• 2 tbsp gochujang paste

• 2 tbsp tamari

• 1 tbsp tomato puree

• 1 tbsp olive oil

Carrot Slaw:

• 1 carrot, grated

• 2 large spring onions, sliced

• 30g fresh coriander, finely chopped

• Juice from half a lemon

Sesame Broccoli:

• 1 tsp sesame oil

• 6 spears of tenderstem broccoli

To Serve:

• 1 cup black rice (or rice of your choice)

• Wild Root Kimchi

• Fresh coriander

• Sesame seeds

Method:

1. Cook your rice according to preference (black rice takes 40 minutes, packet rice takes seconds).

2. Warm a large frying pan over medium heat and add 1 tbsp olive oil.
   
   
   

3. Add the sliced peppers and onions and sauté for 5-7 mins until softened.
   

4. Move the peppers and onions to one side of the pan and add the tofu to the other side. Fry the tofu for 3-4 minutes on each side.
   
   
   

5. While the tofu is frying, blanch the broccoli in boiling water and set aside.
   
   
   

6. Make the slaw: grate the carrot, slice the spring onion, and finely chop the coriander. Add to a bowl with the juice of half a lemon and mix. Set aside.
   
   
   

7. Combine the sauce ingredients: maple syrup, tamari, gochujang paste, tomato puree and olive oil. Once tofu is cooked, pour over the sauce and stir through until coated and sticky.

8. Drain the broccoli and add to a warm small frying pan with 1 tsp sesame oil. Griddle for approximately 3 minutes until lightly charred.
   
   
   

9. Plate up: Add rice and slaw to the bottom of the bowl and pile on the sticky gochujang tofu and sesame broccoli.
   
   
   

10. Top with Wild Root Kimchi, fresh coriander and sesame seeds.