Extracted from Rainbow Bowls by Niki Webster (Pop Press, £12.99)
Gochujang Veggies with Crispy Tofu and Cashews
- 5 spring onions, sliced
- 1 tbsp coconut oil, plus
- 1 tsp for the tofu
- 3 garlic cloves, sliced
- 1 tsp grated fresh ginger
- 1 carrot, cut into batons
- ½ courgette, sliced
- 1 red pepper, deseeded and sliced
- 380g firm tofu, drained well and cut into 2cm cubes
- 3 tsp cashews, toasted
- Handful of fresh coriander
- For the sauce
- 3 tsp gochujang paste
- 3 tbsp dark soy sauce or tamari
- 3 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- Juice of 1 lime
- 200ml light coconut milk
Fry the spring onions in one tablespoon of coconut oil in a frying pan for four to five minutes until soft. Add the garlic and ginger and fry for a further minute. Add the veg and stir for four to five minutes until just tender. Turn off the heat while you fry the tofu and make the sauce.
Heat one teaspoon of coconut oil in a large frying pan or wok. Fry the tofu for one to two minutes on each side until brown and crispy, then transfer to a plate and keep warm.
To make the sauce, add all the ingredients to a jar and mix to combine.
Add the sauce to the pan with the veg, stir to combine and turn the heat to medium. Cook for one to two minutes to warm through.
To serve, top the veg with the crispy tofu, toasted cashews and coriander.
Extracted from Rainbow Bowls by Niki Webster (Pop Press, £12.99). Scroll to see book cover below.