Gochujang is known for being SUPER hot, but if you're not used to extra spicy flavours, this particular dish isn't overly spicy, it's perfectly balanced thanks to Liz.
Serves 2 | Prep time: 10 mins | Cooking time: 15 mins
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
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.
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.
Add the sauce to the same pan. Bring to the boil then reduce to a simmer for 5 mins.
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.
Serve rice in two bowls, serve the sauce over the top, with the tofu and broccolini.
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My name’s Liz! I’m a food blogger based in Melbourne, Australia. I went vegan in August 2019 and it sparked a love of exploratory cooking. I started sharing what I was eating on Instagram, and found an opportunity to make simple plant-based recipes that fit into a busy lifestyle.
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