Korean inspired crispy tofu bowl
Serves 2 Large Portions
Ingredients
½ cup white rice
1 egg – whisked
400g tofu – firm – sliced into thick pieces
1 tbsp garlic powder
1 tbsp white pepper
½ cup corn flour
50g butter
1 tbsp gochujang
1 tbsp sesame oil
4 tbsp soy
1 tbsp maple syrup
Juice of one lemon
1 head small head of broccoli
½ cup peas
Spring onion, chives or coriander to serve
Instructions
Start cooking the rice as per the packet instructions. Chop the broccoli into tiny pieces. Set aside.
Chop the tofu, pat it dry. Mix the corn flour, white pepper and garlic powder together. Dip the tofu into the egg then press the tofu pieces into the flour mix, coating them REALLY well.
Get a pan and put it on a low heat, melt the butter and then add all thesauce ingredients together. Turn off once it just starts to bubble and everything is well combined.
When the rice is just about cooked, add the broccoli and peas mix for a minute or so, keep the lid on and turn off the heat.
In a second pan add a good glug of oil, enough so the pan is covered. Fry the tofu until nicely browned on both sides.
Add all the tofu to the sauce, turn the heat on and coat it well whilst the sauce is warming.
Split into two plates and enjoy.
