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Korean Sticky Tofu Bites with Sesame Bok Choy & Gochujang Ranch

Servings 4
Total Time 30 mins

Ingredients

Rice

  • cup brown rice

Tofu

  • 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

Bok Choy

  • 2 baby bok choy cut into quarters lengthways
  • 1 drizzle oil
  • 1 tsp sesame seeds
  • 2 Tbsp soy sauce

Salad

  • 1 Lebanese cucumber cut in half & thinly sliced on an angle
  • 2 carrots peeled into ribbons
  • 200 g mung bean sprouts

To Serve

  • 1 bunch mint leaves picked
  • 100 g vegan kimchi
  • 4 tsp gochujang ranch or chilli sauce

Instructions

  • 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.