Irresistibly spicy crunchy tofu served with sticky rice and refreshing pickled cucumber. A vegan dinner that will impress everyone, using mostly cupboard ingredients and on the table in 30 minutes.
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
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Ingredients
sushi rice 300 g
cucumber 1 (chopped)
red wine vinegar 2 tbsp
garlic powder ½ tsp
paprika ½ tsp
chilli flakes ½ tsp
Chinese 5 spice 1 tsp
firm tofu 300 g
cornflour 2 tbsp
panko breadcrumbs 50 g
gochujang 1 tbsp
soy sauce 1 tbsp
Method
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 cornflourmix, 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!
