Crispy Gochujang Tofu with Spinach And Couscous Bowl
Course: MainDifficulty: EasyServings
2
servingsPrep time
5
minutesCooking time
15
minutesA comforting vegan bowl made with crispy tofu coated in spicy Gochujang sauce, fluffy couscous, and fresh baby spinach,this easy vegan recipe is simple, healthy, and perfect for a quick weeknight meal.
Ingredients
280g firm tofu, cut into cubes
1 shallot, finely chopped
3 garlic cloves, grated
130g baby spinach
1 tsp Gochujang paste
10g water (to loosen the sauce)
150g couscous
300g water
Olive oil
Ground rock salt
Ground black pepper
Directions
- Heat a frying pan with a little olive oil over medium heat. Fry the tofu cubes until golden and crispy on all sides.
- Add the gochujang paste to the pan. Pour in about 10g water to loosen the paste, then mix well so all the tofu cubes are evenly coated in the sauce. Transfer the tofu to a plate and set aside.
- In the same pan, add the chopped shallot and grated garlic. Add a little olive oil if needed and cook until soft and fragrant.
- Add the baby spinach and stir until wilted. Pour in 300g water, scraping the bottom of the pan to deglaze. Bring to a light boil.
- Add the couscous and stir well. Cover with a lid, turn off the heat, and let it steam for 5 minutes.
- Fluff the couscous with a fork to break up any lumps. Season with salt, black pepper, and a drizzle of olive oil.
- Return the tofu to the pan and gently mix everything together. Serve warm in a bowl.
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