Korean Sticky Tofu Bowl with Quick Cucumber Kimchi & Rice

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start Choice (4 Nights For 4) on Sunday, January 8, 2023.

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It's no secret that Korean sticky sauce from our friends at Loft is one of our all-time faves! It turns everything to gold! We've paired it with protein-packed tofu and a delicious kimchi mix for an easy but filling weeknight meal!

Ingredients

Tofu

100g Korean sticky sauce
1 tsp oil
2 Tbsp cornflour
600g tofu, diced 2cm

To Serve

1 bunch coriander, leaves picked
2 radish, grated

Quick Kimchi

1 pack Korean chilli flakes
2 tsp soy sauce
1 Tbsp rice wine vinegar
1 garlic clove, minced
1 carrot, peeled into ribbons
1 twin pack baby bok choy, thinly sliced
1 telegraph cucumber, cut in half lengthways & thinly sliced

Rice

150g brown rice

Steps

Preheat oven to 220°C (or 200°C fan bake). Bring a medium pot of water to the boil (see tip).
Add rice 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.
Pat tofu dry, dice 2cm and toss in a large bowl with cornflour. Season with salt and pepper and place on a lined oven tray in a single layer. Drizzle over oil and bake for about 25 minutes, until golden.
Cut cucumber in half lengthways and thinly slice. Thinly slice bok choy, peel carrot into ribbons and mince garlic. Combine all kimchi ingredients together in a large bowl. Mix well and set aside to marinate.
Grate radish and pick coriander leaves.
When tofu is cooked, drizzle over Korean sticky sauce and toss to coat.
Rice and kimchi topped with tofu, radish and coriander.

Nutritional Information

Energy	1818 kj 435 kcal
Protein	24.6g
Carbohydrate	48.0g
Fat	11.8g