Korean Gochujang Tofu and Kimchi Rice Bowls

Ingredients

• 400 g firm tofu
• 300 g jasmine rice
• 3 tbsp gochujang paste
• 200 g vegan kimchi
• 2 tbsp soy sauce
• 2 tsp sesame oil
• 2 pak choi
• 2 clove garlic cloves
• 2 tbsp cornflour
• 3 tbsp vegetable oil

Method

1. 1

   Press the tofu between sheets of kitchen paper for 10 minutes. Cook the jasmine rice according to packet instructions.

2. 2

   Cut the tofu into 2cm cubes and toss with cornflour, salt, and pepper. Heat 2 tablespoons of vegetable oil in a large frying pan and fry the tofu for 8–10 minutes, turning, until golden and crispy on all sides.

3. 3

   Mix the gochujang, soy sauce, and sesame oil together. Pour over the crispy tofu and toss to coat, cooking for 1 minute.

4. 4

   In a separate pan, heat the remaining oil and stir-fry the halved pak choi and crushed garlic for 3–4 minutes until wilted and lightly charred.

5. 5

   Divide the rice between four bowls. Top with the gochujang tofu, pak choi, and a generous spoonful of kimchi.