Скачать или смотреть Accordion Style Gochujang Tofu Steaks | SO VEGAN

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I think it’s safe to say Ben’s recent tofu steaks recipe proved quite popular 👀 and I spotted a few of you in the comments telling us to try a new technique, which involves slicing both sides of the tofu.

Well say no more! These accordion-style tofu steaks are cooked in a fiery gochujang glaze, which brings soooo much flavour to this dish. Let us know what you think in the comments!

Serves 3

🌱 1 x 450g (15.9oz) block of extra-firm tofu, drained (see notes)
🌱 1 tbsp dark soy sauce, or tamari
🌱 1 tbsp maple syrup
🌱 2 tbsp gochujang, see notes
🌱 1.5 limes, juice only
🌱 1.5 garlic cloves
🌱 210g (1 cup) jasmine rice
🌱 1/3 cucumber, thinly sliced
🌱 1/4 red onion, peeled + thinly sliced
🌱 1 small handful of fresh coriander, leaves picked
🌱 salt + pepper
🌱 sesame seeds, to serve

Slice the block of tofu into three large pieces of tofu. Then cut each piece in half lengthways to create a total of 6 smaller and rectangular tofu ‘steaks’.

In a small bowl, combine the dark soy sauce with the maple syrup, gochujang and juice from 1 lime. Then peel one of the garlic cloves and grate it into the bowl. Give the sauce a stir, then set aside.

Preheat the oven to 200°C fan / 425°F and line a baking tray with baking paper.

Take one piece of tofu, then place the long sides between two chopsticks. Slice down into the tofu (this will prevent the knife going all the way through) and make vertical cuts at 5mm (0.2”) intervals.

Then turn the tofu over, place the long sides between the chopsticks again. Slice down into the tofu at a 45 degree angle and at 5mm (0.2”) intervals. Repeat steps 4 and 5 until all the pieces of tofu have been sliced on both sides.

Transfer the 6 pieces of tofu to the lined baking tray and brush half of the gochujang glaze all over the tofu, reserving half of the sauce for later.

Pop the tofu in the oven and bake for 20 minutes. Remove the tray from the oven and reglaze the tofu with some of the remaining sauce, reserving a few more spoonfuls of the glaze for serving. Then return the tofu to the oven for 10-20 minutes or until it’s charred around the edges.

Meanwhile, cook the rice as per the packet instructions.

To prepare the salad, add the cucumber to a mixing bowl along with the red onion, most of the coriander leaves, pinches of salt and pepper and the juice from the remaining lime half. Then peel and grate the remaining garlic clove half into the salad and toss to combine.

To serve, divide the rice and salad between bowls, top with the accordion tofu steaks and pour the remaining gochujang glaze over the steaks. Finish with a sprinkle of sesame seeds, then roughly chop the remaining coriander leaves and sprinkle all over. Enjoy!

Big love! Roxy + Ben