Ingredients
280g Naked Tofoo, torn into chunks
1 tbsp olive oil
For the sauce
2 tbsp gochujang
1 1/2 tbsp soy sauce
1 1/2 tbsp maple syrup
2 tbsp ketchup
1 tsp garlic puree
1 tsp ginger puree
For the crunchy noodle salad
1 carrot, grated
1/4 red cabbage, thinly sliced
Small handful coriander, roughly chopped
1 noodle, crushed and broken into small pieces
2 tbsp soy sauce
Juice of 1 lime
To serve (optional)
1 tsp sesame seeds
Get started
- Pre-heat oven to gas 6, 200°C, fan 180°C and line a large baking tray with baking paper. Toss your Tofoo in olive oil with a pinch of salt and pepper, lay in a single layer on your baking tray and pop in the oven for 15-20 mins until crispy and golden (tossing and turning mid-way through).
- Meanwhile, make your sticky Korean ketchup by combining all ingredients in a pan and bringing to a simmer for a few mins. Set aside once ready. Make your salad by combining all ingredients in a bowl.
- Remove your Tofoo from the oven, add to your pan of Korean sauce, toss through and gently heat for a minute or two. Serve alongside your crunchy noodle salad and sprinkle with sesame seeds.
