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Ingredients
- 1 x pack of Straight To Wok – Sweet Chilli Tofu
- 2 x 250g ready to eat mixed grains pouch
- 1x tablespoon gochujang paste
- 1x tablespoon maple syrup or honey
- 1 x teaspoon dark soy sauce
- 1 x avocado (cut into slices)
- 1 x red onion (sliced into thin strips)
- Juice of 2 limes
- 2 x teaspoons toasted sesame seeds
- 1 medium cucumber (peeled into ribbons with a vegetable peeler)
- Neutral oil for cooking
Get started
- Mix the gochujang paste, maple syrup or honey and soy sauce together in a small bowl. set aside. This is your sticky gochujang sauce.
- In separate bowls. Toss the cucumber ribbons and the onion slices in the lime juice and a pinch of salt, set aside to pickle.
- Heat a little oil in a large non stick frying pan set over a medium heat. Add the chilli tofu bites and gently fry for 8 minuets, turning frequently, until crisp and golden.
- Pour the sticky gochujang sauce into the pan with the chilli tofu, gently tossing the tofu in the sauce so it is well coated. Allow to cook in the pan for 3-5 minuets until hot and sticky.
- You can warm the mixed grains pouch through in the microwave according to packet instructions but you can also eat these cold if you prefer.
- Serve the sticky gochujang tofu over the mixed grains alongside the slices of avocado, cucumber ribbons and pickled red onions Scatter over your toasted sesame seeds and serve straight away.
- Store any leftovers in airtight containers in the fridge for up to 3 days. Do not reheat, eat cold.
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