Sticky Gochujang Tofu Bowl
Sticky, spicy, sweet and savoury, this gochujang tofu has it all. The tofu turns beautifully crispy in the air fryer, then gets coated in a sticky sauce made with gochujang, sriracha and maple syrup. Add sushi rice and fresh sweet and sour cucumber, and you’ve got a bowl you’ll want to dive straight into.Dinner & lunchRice dish2 servings30 minutes preparation
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This is how you make it
- Preheat the air fryer to 200°C.
- First, make the cucumber salad. Cut the cucumber in half lengthways and scoop out the centre. Then cut into thin slices. Add to a bowl with the genmai su, coconut blossom sugar and a generous pinch of salt. Add a few tablespoons of water if needed, so everything can mix well. Leave to sit.
- Pat the tofu dry and cut into cubes. Toss with pepper, salt and olive oil. Cook the tofu in the air fryer for 15 minutes. Give it a shake halfway through if needed.
- Cook the sushi rice according to the instructions on the pack. Drain.
- Steam or cook your extra vegetables of choice. Broccoli, pepper or spinach all work well.
- Meanwhile, finely slice the spring onion.
- Then make the sauce. Grate the garlic and add it to a frying pan with the ketchup, sriracha, maple syrup, mirin, soy sauce, gochujang and water. Heat gently and let the sauce reduce slightly. Once the tofu is ready, add it to the sauce together with the arrowroot. Add the spring onion and sesame seeds and mix well.
- Divide the sushi rice between the plates. Top with the sticky tofu. Drain the cucumber salad and use it to finish the bowl.
