Vegan Green Risotto with Gochujang fried tofu
Course: MainCuisine: Fusion CuisineDifficulty: EasyServings
2
servingsPrep time
5
minutesCooking time
30
minutesSome fresh herbs, spinach, and garlic are blended into a creamy risotto, paired with spicy Korean-inspired tofu. This cozy plant-based recipe is rich, comforting, and full of flavour.
Ingredients
- For the GoChuJang Tofu
280g firm tofu, cut into small cubes
1 tbsp gochujang paste
Rapeseed oil
Sea salt
Ground black pepper
- For the Green Risotto
A handful of fresh basil
A handful of fresh parsley
80g spinach
3 garlic cloves
120g risotto rice
250ml water
Extra virgin olive oil
Sea salt
Ground black pepper
Fresh parsley, finely chopped (for garnish)
Directions
- Make the Green Risotto Base
- Add the basil, parsley, spinach, garlic, and water to a jug or blender. Blend until smooth and set aside.
- Heat a sauté pan over medium heat with a little olive oil. Add the risotto rice and stir gently for 1–2 minutes until lightly toasted.
- Begin adding the green liquid a little at a
- Repeat this process until the rice is tender and creamy. Add a splash of extra water if needed during cooking.
- Make the Fried Gochujang Tofu
- Meanwhile, heat a frying pan with a little rapeseed oil over medium heat.
- Add the tofu cubes and fry until golden and crispy on all sides.
- Stir in the gochujang paste and mix well until the tofu is evenly coated.
- Season with sea salt and black pepper to taste.
- Finish & Serve
- Finish the risotto with a drizzle of extra virgin olive oil and season to taste.
- Spoon the green risotto into bowls and top with the gochujang tofu.
- Garnish with finely chopped parsley and serve warm.
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