Smoked tofu bowl
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
Crispy fried tofu brings the perfect balance of sticky sweetness and rich umami, finished with a punchy gochujang sauce.
Ingredients
For the smoked tofu bowl
- 1½ tbsp dark soy sauce
- ½ tbsp maple syrup
- 225g pack smoked tofu, drained, patted dry and cut into 4 thick slices, then each slice cut into 4 triangles
- 60g/2¼oz quinoa
For the slaw
- 1½ tbsp light mayonnaise
- ½ tbsp rice vinegar
- 100g/3½oz sweetheart cabbage, thinly shredded
- small handful chopped fresh coriander
- 1 tbsp olive oil
For the Korean-style chilli sauce
- 1 tbsp gochujang
- 2 tbsp rice vinegar
- ½ tbsp maple syrup
- ½ tsp toasted sesame oil
Method
In a large, shallow dish whisk together the soy sauce and the maple syrup. Add the tofu and leave to marinate, turning after a few minutes.
Cook the quinoa as per the packet instructions.
To make the slaw, whisk together the mayonnaise and rice vinegar in the bottom of a large bowl. Add the shredded sweetheart cabbage and the chopped coriander and toss so that everything is coated. Set aside.
To make the Korean-style chilli sauce, in a small bowl whisk together the gochujang, rice vinegar, maple syrup and the toasted sesame oil until smooth. Set aside.
To finish the smoked tofu, heat the olive oil in a large, non-stick frying pan over a medium-high heat. Working in batches if needed, cook the tofu pieces for around 3–4 minutes on each side or until golden and caramelised.
Serve the tofu pieces alongside the cabbage slaw and the quinoa, fluffed up with a fork, and drizzled with the Korean-style chilli sauce.
