Tofu is spiced up with a deliciously sticky Korean sweet chilli sauce and paired with rice, veggies and kimchi for a dish full of flavour.
Korean Sticky Tofu Bites with Sesame Bok Choy & Gochujang Ranch
- 1½ cup brown rice
- 600 g tofu torn into 2cm chunks
- 2 Tbsp cornflour
- 1 tsp salt
- 1 drizzle oil
- 100 g Korean sticky chilli sauce or sweet chilli sauce
- 2 baby bok choy cut into quarters lengthways
- 1 drizzle oil
- 1 tsp sesame seeds
- 2 Tbsp soy sauce
- 1 Lebanese cucumber cut in half & thinly sliced on an angle
- 2 carrots peeled into ribbons
- 200 g mung bean sprouts
- 1 bunch mint leaves picked
- 100 g vegan kimchi
- 4 tsp gochujang ranch or chilli sauce
- Before you start, preheat oven to 230°C (or 210°C fan bake). Bring a medium pot of unsalted water to the boil.
- Add rice and a pinch of salt to pot of boiling water. Bring back to the boil and cook rice (ensuring a rapid boil) for about 20 minutes, or until grains are tender. Drain well through a sieve and season to taste with salt.
- Pat tofu dry and tear into bite-sized chunks, roughly 2cm. Add to a large bowl and gently toss together with cornflour, salt and oil. Transfer to a lined oven tray and spread out into a single layer, so pieces aren’t touching. Bake for 15-20 minutes, until lightly golden.
- Prep bok choy, cucumber, carrot and mint and set aside separately.
- Heat oil in a large fry-pan on high heat. Cook bok choy, cut side down, for about 4 minutes, until lightly charred. Turn bok choy, sprinkle with sesame seeds and cook for a further 2-3 minutes, until tender. Remove from heat and drizzle with soy sauce.
- Once tofu has roasted, remove tray from oven, drizzle with Korean sticky chilli sauce and toss to coat.
- Rice, salad, kimchi and bok choy topped with tofu. Drizzle with gochujang ranch and garnish with mint.
Meet the Chef
Amelia, or better known by her foodie fam as Melie, manages the development of our Plant Based and Veggie bags, so has the interesting job of creating new and delicious meals with alternative proteins. She is a vegetarian who hates eggs but has a big love for pumpkin due to its versatility. Her favourite cuisine has to be Middle Eastern, which makes a whole lot of sense considering her ultimate plant based proteins are chickpeas and falafel (of course!).