Gochujang tofu and vegetable rice bowls

A bold, savoury alternative to the Korean chicken bowls. Tofu takes on the sauce beautifully, and you can use whatever vegetables are cheapest. Flavour tip: patting the tofu dry and coating it in cornflour helps it brown. Add the sauce at the end so it doesn't soften the tofu too early. Budget variation: use frozen vegetables and whichever firm tofu is cheapest per 100g. You can also replace some tofu with edamame if available. Storage: refrigerate tofu and rice promptly and use within 2–3 days. Keep extra sauce separate if you want the tofu to retain more texture. The tofu can soften after refrigeration, but it reheats well in a frying pan or air fryer.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the rice according to the packet instructions.

Step 2

Drain the tofu and pat it dry with paper towels. Cut into 2–3cm cubes.

Step 3

Toss the tofu with cornflour, garlic powder, smoked paprika and salt.

Step 4

Heat the oil in a large frying pan over medium-high heat. Cook the tofu for 8–12 minutes, turning occasionally, until golden on several sides. Work in batches if necessary.

Step 5

Remove the tofu to a plate. In the same pan, cook the vegetables for 4–6 minutes, adding a splash of water if needed.

Step 6

Mix gochujang, soy sauce, honey, vinegar, garlic, ginger and water in a bowl.

Step 7

Pour the sauce into the pan and simmer for 1–2 minutes. Stir in the cornflour slurry and cook until glossy.

Step 8

Return the tofu to the pan and toss to coat.

Step 9

Serve over rice with vegetables, spring onions and sesame seeds.