Gochujang Tofu, Smashed Cucumber & Couscous Bowl
A vibrant, flavour-packed bowl featuring crispy golden-brown tofu glazed in a sweet and spicy Gochujang sauce, served with refreshing smashed cucumber and fluffy couscous. Perfect for a quick, satisfying lunch or a delightful midweek dinner.
Equipment
- Frying Pan
- Rolling Pin
- Mixing bowls
Ingredients
For the Tofu
- 1 block extra firm tofu cut into 1cm cubes
- 3 tbsp corn flour
- 2-3 tbsp ground nut or vegetable oil
- 2 tbsp Gochujang paste
- 2 tbsp tomato ketchup
- 2 tbsp honey
- 1 tbsp light soy sauce or tamari
- 1-2 tsp rice vinegar
- 3 cm root ginger peeled, grated
For the Cucumber Salad
- 1 cucumber smashed and sliced
- 1 1/2 tbsp honey
- 2 tbsp light soy sauce or tamari
- 2 tsp sesame oil
- 1 tsp chilli crisp or chilli oil
- 2 cloves garlic minced
- 1-2 tsp sesame seeds toasted
For Serving
- Couscous prepared according to packet instructions
- 2 spring onion finely sliced
- 2 tbsp crispy fried onions shop-bought
- 2-3 radish thinly sliced (optional)
Instructions
- Lay the cucumber flat on a chopping board and bash with a rolling pin until it splits open. Slice into 1-2cm bite-sized pieces. Place in a bowl and add ΒΌ tsp salt. Set aside for 20 minutes then drain off any excess liquid.
- Prepare the couscous according to the packet instructions.
- Put the corn flour in a bowl and season. Add the tofu cubes and toss to coat thoroughly.
- Heat the oil in a frying pan over a medium-high heat and add the tofu in a single layer. Cook for about 5-6 min, turning occasionally, until golden and crispy. Remove from the pan to drain on kitchen paper.
- Meanwhile mix together the Gochujang, ketchup, honey, soy sauce, rice vinegar and ginger, adding 1-2 tbsp water to loosen if needed. Add to the pan and bring to a simmer. Add the crispy tofu and toss to coat in the sauce. Remove from the heat.
- Whisk together the soy, honey, sesame, chilli oil, garlic and ginger and pour over the cucumber. Toss to coat and scatter over the sesame seeds.
- Stir half the crispy onions and half the spring onions through the couscous. Serve the couscous in bowls with the Gochujang tofu and smashed cucumber, garnished with the remaining spring onion, crispy fried onion and sliced radish.
Notes
Top Tip: For the ultimate crispy tofu, make sure to press your tofu for at least 30 minutes before cooking to remove as much moisture as possible. Adjust the Gochujang amount to suit your spice preference!