vegan dishes

Crispy tofu tossed with Korean gochujang based sauce that&#039;s spicy, sweet, with a hint of tangy fermentation. Korean fried tofu has the perfect combination of tender tofu, crispy crunch, and a tastebud popping sauce.

Korean Fried Tofu

firm tofu

cornstarch

canola oil

sesame oil

garlic (minced)

ginger

brown sugar

gochujang

soy sauce

water

Wrap the tofu in a clean kitchen towel.  Press using a heavy cast iron pan or heavy canned goods between two plates for 1 hour.  After pressing, remove from the towel and cut into 1&quot; to 1½&quot; cubes.

While the tofu presses, make the sauce.  In a small saucepan, combine the sesame oil, garlic, and ginger.  Heat over low heat for about 30 seconds until fragrant.  Add the brown sugar, gochujang, soy sauce, and water.  Whisk until well combined.  Set aside.

Coat the tofu pieces in cornstarch, covering all sides.  I like to use a storage container or zip bag for this and then shake off the excess in a strainer.

In a large deep sided skillet or cast iron pan, heat the oil over medium-high heat.  Drop one tofu piece in the oil to check the temperature.  It should be rapidly bubbling on the sides of the tofu.  Add the remaining pieces, spreading throughout the pan so they are not touching if possible.  Turn the pieces every 2 to 3 minutes, cooking for about 10 minutes until golden brown on all sides.  Transfer to paper towels to drain excess oil.  In a large bowl toss with the sauce and serve.

Add to your five-a-day with this red lentil pasta. Gluten and dairy free, the sauce is made with peppers and cashews, which add protein and give it a creamy texture

Red lentil pasta with creamy tomato & pepper sauce

red lentil fusilli

rocket

unsalted, unroasted cashews

garlic clove, roughly chopped

red pepper (in red wine

sundried tomatoes

basil,

First, make the sauce. Put the cashews and garlic in a bowl, then pour over 125ml boiling water and set aside for 5 mins. Meanwhile, put a large pan of water over a high heat. When the water is boiling rapidly, tip in the pasta and a little salt, stir once, then continue to boil for 8 mins, or following pack instructions, until the pasta is softened but still retains some bite.

Meanwhile, add the roasted pepper and sun-dried tomatoes to the bowl with the cashews, garlic and water, then whizz with a hand blender or in a food processor to make a smooth, creamy sauce. Stir through the basil and season with black pepper.

Drain the pasta, mix with the sauce in a large bowl, then divide between two bowls and add a handful of rocket to each.

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Red lentil pasta with creamy tomato...

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Korean Fried Tofu

Red lentil pasta with creamy tomato...

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