{"id":5126,"date":"2020-12-23T15:19:53","date_gmt":"2020-12-23T02:19:53","guid":{"rendered":"https:\/\/mfb-wordpress-ae-prod.azurewebsites.net\/explore\/uncategorized\/korean-sticky-tofu-bites\/"},"modified":"2023-08-09T12:28:02","modified_gmt":"2023-08-09T00:28:02","slug":"korean-sticky-tofu-bites","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2020\/12\/23\/korean-sticky-tofu-bites\/","title":{"rendered":"Korean Sticky Tofu Bites with Sesame Bok Choy & Gochujang Sauce"},"content":{"rendered":"\n

Tofu is spiced up with a deliciously sticky Korean sweet chilli sauce and paired with rice, veggies and kimchi for a dish full of flavour. <\/em><\/strong><\/p>\n\n\n

<\/div>
\n
\n \n

Korean Sticky Tofu Bites with Sesame Bok Choy & Gochujang Ranch<\/h2>\n \n <\/div>\n \n
\n
Servings <\/span>4<\/span><\/div>\n
Total Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n <\/div>\n \n
\n \n

Ingredients<\/h3>

Rice<\/h4>
  • 1\u00bd<\/span> cup brown rice<\/span><\/li><\/ul><\/div>

    Tofu<\/h4>
    • 600<\/span> g<\/span> tofu<\/span> torn into 2cm chunks<\/span><\/li>
    • 2<\/span> Tbsp<\/span> cornflour<\/span><\/li>
    • 1<\/span> tsp<\/span> salt<\/span><\/li>
    • 1<\/span> drizzle<\/span> oil<\/span><\/li>
    • 100<\/span> g<\/span> Korean sticky chilli sauce<\/span> or sweet chilli sauce<\/span><\/li><\/ul><\/div>

      Bok Choy<\/h4>
      • 2<\/span> baby bok choy<\/span> cut into quarters lengthways<\/span><\/li>
      • 1<\/span> drizzle<\/span> oil<\/span><\/li>
      • 1<\/span> tsp<\/span> sesame seeds<\/span><\/li>
      • 2<\/span> Tbsp<\/span> soy sauce<\/span><\/li><\/ul><\/div>

        Salad<\/h4>
        • 1<\/span> Lebanese cucumber<\/span> cut in half & thinly sliced on an angle<\/span><\/li>
        • 2<\/span> carrots<\/span> peeled into ribbons<\/span><\/li>
        • 200<\/span> g<\/span> mung bean sprouts<\/span><\/li><\/ul><\/div>

          To Serve<\/h4>
          • 1<\/span> bunch<\/span> mint<\/span> leaves picked<\/span><\/li>
          • 100<\/span> g<\/span> vegan kimchi<\/span><\/li>
          • 4<\/span> tsp<\/span> gochujang ranch<\/span> or chilli sauce<\/span><\/li><\/ul><\/div><\/div>\n <\/div>\n \n
            \n

            Instructions<\/h3>
            • Before you start, preheat oven to 230\u00b0C (or 210\u00b0C fan bake). Bring a medium pot of unsalted water to the boil.<\/span><\/div><\/li>
            • Add rice and a pinch of salt to pot of boiling water. Bring back to the boil and cook rice (ensuring a rapid boil) for about 20 minutes, or until grains are tender. Drain well through a sieve and season to taste with salt.<\/span><\/div><\/li>
            • Pat tofu dry and tear into bite-sized chunks, roughly 2cm. Add to a large bowl and gently toss together with cornflour, salt and oil. Transfer to a lined oven tray and spread out into a single layer, so pieces aren\u2019t touching. Bake for 15-20 minutes, until lightly golden.<\/span><\/div><\/li>
            • Prep bok choy, cucumber, carrot and mint and set aside separately.<\/span><\/div><\/li>
            • Heat oil in a large fry-pan on high heat. Cook bok choy, cut side down, for about 4 minutes, until lightly charred. Turn bok choy, sprinkle with sesame seeds and cook for a further 2-3 minutes, until tender. Remove from heat and drizzle with soy sauce.<\/span><\/div><\/li>
            • Once tofu has roasted, remove tray from oven, drizzle with Korean sticky chilli sauce and toss to coat.<\/span><\/div><\/li>
            • Rice, salad, kimchi and bok choy topped with tofu. Drizzle with gochujang ranch and garnish with mint.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
              <\/div>\n <\/div>\n \n \n \n
              \n \n \n \n \n <\/div>\n \n \n<\/div><\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"

              Tofu is spiced up with a deliciously sticky Korean sweet chilli sauce and paired with rice, veggies and kimchi for a dish full of flavour.<\/p>\n","protected":false},"author":3,"featured_media":14977,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"image","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2385,2374,2380],"tags":[1996,1794,1804],"class_list":["post-5126","post","type-post","status-publish","format-image","has-post-thumbnail","hentry","category-dinner","category-recipes","category-veggie-plant-based","tag-bok-choy","tag-plant-based","tag-tofu","post_format-post-format-image"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/5126","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=5126"}],"version-history":[{"count":1,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/5126\/revisions"}],"predecessor-version":[{"id":15909,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/5126\/revisions\/15909"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media\/14977"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=5126"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=5126"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=5126"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}