Crispy Gochujang Tofu

Cook the rice

• Cook the rice according to the packet instructions.

Make the pickled cucumber

• Chop the cucumber into thin slices.
• In a small bowl combine the red wine vinegar, garlic powder, paprika, chilli flakes, half of the Chinese 5 spice and a pinch of salt and sugar. Add the cucumber and massage the cucumber with the spices. Set aside to pickle.

Prep and cook the tofu

• Drain and pat dry the tofu, cut into bite size chunks.
• Make the vegan batter mix - combine the cornflour with 0.5 tbsp cold water per serving and the remaining Chinese 5 spice, in a bowl or shallow plate.
• Place the panko breadcrumbs in a shallow bowl. Dip each piece of tofu into the cornflour mix, followed by the panko breadcrumbs.
• Heat a glug of oil in a frying pan over a medium heat. Add the tofu and fry for 4-5 minutes until golden. Remove the tofu from the pan.
• To the same pan add the gochujang, soy sauce and a splash of water. Stir to create a glaze, let it bubble for 1 minute. Add the tofu back in the pan and stir well to coat them in the glaze.

Plate Up

• Serve the rice with the crispy spicy tofu and pickled cucumber. Enjoy!