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Sticky Gochujang Tofu with Veggie Fried Rice & Spring Onion
It's sticky, sweet and absolutely irresistible. You'll drizzle crispy cubes of tofu in a sticky, chilli sauce. Pack some punch into fried rice with plenty of ginger and garlic. Then, layer it all up with crunchy sweetcorn, broccoli and spring onions.
Ready in 20
High protein
1/3 daily fibre
5 plants
Low sat fat
Family classics
Serving size
Ingredients
- 1 tbsp chilli paste (Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
- 500g steamed brown basmati rice (Natural Brown Basmati Rice – Steamed (98%), Rice Bran Oil, Acacia Fibre.)
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tbsp maple syrup (maple syrup(100%))
- 8 tbsp gochujang paste (Soya) (Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
- 2 carrot
- 1 head of broccoli
- 80g baby corn
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 3 spring onion
- 1 tbsp cornflour
Nutritional Information
Calories: 608
Protein: 31g
Carbs: 62g
Fat: 25g
Sticky Gochujang Tofu with Veggie Fried Rice & Spring Onion
It's sticky, sweet and absolutely irresistible. You'll drizzle crispy cubes of tofu in a sticky, chilli sauce. Pack some punch into fried rice with plenty of ginger and garlic. Then, layer it all up with crunchy sweetcorn, broccoli and spring onions.
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Cooking Instructions
Before you start
- Pull out 2 large frying pans, a large bowl, a small bowl, a grater & a measuring jug
Fry the tofu
- Thinly slice the spring onion greens, then cut the whites into 2cm pieces
- Drain the tofu, pat dry with paper towel and cut into 2cm cubes
- Place the tofu into the large bowl, along with the cornflour and a generous pinch of salt. Toss to coat evenly
- Heat a large frying pan with 2 tsp oil on medium-high heat. Once hot, add the tofu and spring onion whites and cook for 6-8 mins, turning the tofu regularly, until golden on all sides
Finish the prep
- Halve the baby sweetcorn lengthways. Cut the broccoli into small florets. Coarsely grate the carrot
- In the small bowl, combine the gochujang, maple syrup, chilli paste (for those who'd like more heat), half the tamari, half the ginger & garlic paste and 75ml water
Soften the veg
- Add the sauce to the tofu pan and cook for 3-5 mins, until the sauce thickens and coats the tofu
- Meanwhile, heat the other large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the broccoli and carrot and cook for 5-6 mins. Add the sweetcorn and cook for 2-3 mins more, until softening. Season with salt and pepper
Make the fried rice
- Add the rice and the remaining tamari and ginger & garlic paste to the veg pan. Add a splash of water and break up the rice with a wooden spoon. Cook for 2-3 mins, until piping hot. Season to taste with a pinch of salt and pepper
Plate up
- Serve the veggie fried rice into bowls, topped with the sticky tofu. Garnish with the spring onion greens
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