Gochujang Tofu & Broccolini

Serves 2 | Prep time: 10 mins | Cooking time: 15 mins

INGREDIENTS

• 300g extra firm tofu, cut into 1cm thick slices
• 1 cup rice, cooked to packet instructions
• 1 bunch broccolini, ends trimmed and sliced lengthways
• 1.5cm fresh ginger, grated
• 3 cloves garlic, minced
• 1.5 Tbsp Gochujang paste
• 1 tsp sesame seeds
• 3 stalks spring onion, sliced
• 1 pear, grated
• 6 Tbsp olive or vegetable oil
• 1.5 Tbsp maple syrup
• 2 Tbsp soy sauce

METHOD

1. Make the sauce by combining in a bowl: Gochujang paste, soy sauce, maple syrup, 1 Tbsp oil, 2 Tbsp water, pear, ginger, garlic and spring onion.
2. Place a large fry pan on medium heat with 4 Tbsp oil. Pan fry tofu on both sides until light golden then remove from the pan and set aside on a plate with paper towel.
3. Add the sauce to the same pan. Bring to the boil then reduce to a simmer for 5 mins.
4. While the sauce is simmering, heat a second medium sized pan with 1 Tbsp of oil on medium heat. Pan fry the broccolini for 4 mins, add a splash of water at the end and continue to cook for 1 min. Sprinkle over sesame seeds.
5. Serve rice in two bowls, serve the sauce over the top, with the tofu and broccolini.