Glazed Tofu Nourish Bowl

Not too tricky
Not too tricky
Not too tricky
Not too tricky
0:40 m

Korean food is a real trending taste at the moment and we’ve got the perfect dish for you. This bowl is the definition of goodness and will certainly spice up your midweek meals. Drizzled with a satay sauce made from almonds for a protein punch and fibre boost, it is also packed full of sticky, sweet tofu with a zesty gochujang-maple glaze. A quick, nutritious, and super tasty midweek treat! 

Start cooking ➞




For the Tofu

<item-todo-done>1 280 g block of firm tofu<item-todo-done><item-todo-done>2 tbsp vegetable oil<item-todo-done><item-todo-done>1 tbsp gochujang paste<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done>1 tbsp sesame seeds<item-todo-done>

For the Pickled Red Cabbage

<item-todo-done>2 tbsp rice vinegar<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>1 tbsp caster sugar<item-todo-done><item-todo-done>½ tbsp salt<item-todo-done><item-todo-done>¼ red cabbage<item-todo-done>

For the Rice

<item-todo-done>2 portions of rice<item-todo-done>

For the Almond Sauce

<item-todo-done>100g almonds<item-todo-done><item-todo-done>1 clove of garlic<item-todo-done><item-todo-done>10g fresh ginger<item-todo-done><item-todo-done>1 ½ tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done>100ml almond milk<item-todo-done><item-todo-done>1 lime<item-todo-done>

For the Veggies and to Serve

<item-todo-done>150g mangetout<item-todo-done><item-todo-done>40g frozen edamame beans<item-todo-done><item-todo-done> kimchi<item-todo-done>

Before you start

Preheat the oven to 180*C fan setting | Kettle boiled | Powerful blender | Saucepan

Roast the Almonds and Pickle the Cabbage

  • Pour the almonds onto a baking tray and roast in the oven for about 8 minutes until golden and fragrant. Remove from the oven and allow to cool** **
  • In the container that you will store your cabbage in, add the rice vinegar, juice from the lemon, sugar and salt and stir to dissolve
  • Finely shred the cabbage and put the cabbage in a sieve and set over a sink. Pour over water from a freshly boiled kettle and let it drain away. This will soften the cabbage
  • Add the cabbage into the liquid, cover and shake well. Set aside for at least an hour. Any leftover cabbage will keep well in the fridge for a month

For the Rice and Almond Sauce

  • Cook the rice as per instructions on the packet
  • Peel the skin from the garlic and ginger and place them in a powerful blender along with the roasted almonds, soy sauce, maple syrup, almond milk and the juice from a lime. Blend until smooth and creamy, adding a dash more almond milk if needed. Set aside

For the tofu

  • Cut the tofu into even sized pieces
  • Heat 2 tbsp oil in a large pan over medium to high heat. Add the tofu to the pan and cook on each side until golden brown, you may need to do this in batches
  • Whilst the tofu is cooking, combine the gochujang, soy sauce and maple syrup in a small bowl. Stir well to combine
  • Once the tofu is evenly golden, turn the heat to low. Fold through the gochujang mixture and let it cook until nice and sticky, about 4 minutes. Sprinkle with sesame seeds and  keep warm until ready to serve

For the veggies

  • Bring a pan of salted water to the boil over high heat. Add the mangetout and frozen edamame beans and cook for 2 minutes until just tender, then drain

Assemble the bowl

  • Spoon the rice into two bowls. Top with the glazed tofu, edamame, mangetout, pickled cabbage, kimchi and a generous drizzle of the almond sauce
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