Vegan Tofu Steak with Gochujang Sauce - Sara Kiyo Popowa of Shiso Delicious скачать в хорошем качестве

Vegan Tofu Steak with Gochujang Sauce - Sara Kiyo Popowa of Shiso Delicious

Tofu Steak with Gochujang Sauce - Sara Kiyo Popowa of Shiso Delicious RECIPE Serves 2 Ingredients - Tofu and veggies: 1 x 400g block of tofu, frozen once, then thawed 2 tbsp tamari 2 tbsp toasted sesame oil 3 cloves garlic, finely grated 8 cm (3 inch) piece of fresh ginger, finely grated 1/2 cauliflower, in 1-2 cm thick slices 1/4 red cabbage (about 250g), thinly sliced Gochujang sauce (Korean pepper version): 2 tbsp gochugaru (Korean pepper powder) 2 tbsp brown rice miso paste 2 tbsp agave syrup 2 tbsp tamari 1 tbsp toasted sesame oil ½ garlic clove, finely grated To serve: 2 portions cooked rice 1 little gem lettuce, sliced 1 ripe tomato, roughly chopped Toasted sesame seeds Method - Freeze the tofu without opening the packaging and then allow to thaw (thawing takes a while, you can remove from the freezer in the morning and cook in the evening). Preheat your oven to 200 degrees. Remove the tofu from the packaging and give it a squeeze between your palms over the sink to drain off some liquid. Cut into four steaks, then score each one deeply in a cross pattern to absorb the seasonings better. Onto a large baking tray (with low edges), place the tofu steaks on one side and the cauliflower and cabbage spread evenly (not mixed) over the remaining area. Rub the grated garlic into the steaks and veggies, then hand-squeeze the grated ginger to extract its juice over everything (discard the pulp). Finally, drizzle the tamari and sesame oil over both steaks and veggies, making sure everything is well coated. Give the steaks a couple of pushes from the top to absorb the juicy seasonings. Roast for 20-30 minutes until the steaks are browned and a little crispy and the veggies soft and slightly charred, turning the steaks once halfway through. To make the gochujang sauce, stir all the ingredients together in a small bowl until completely smooth. If you prefer it a little thinner just add a little extra water. Fill two bowls with a portion of rice each and top with cauliflower, cabbage, lettuce, tomato and steaks. Drizzle the gochujang sauce over and sprinkle sesame seeds to finish. For more for Sara’s delicious recipes - http://www.shisodelicious.com/   / shisodelicious   Check out Sara's book 'Bento Power: Brilliantly Balanced Lunchbox Recipes' which is available from Amazon and all good bookshops. It's full of delicious vegan recipes and vegetarian recipes that can easily be veganised. Take our 31-day vegan pledge ➡️ https://veganuary.com/register/