Turbo-charged tofu

Tofu (soybean curd) is a vegan fave and totally delicious when cooked right. This lip-smacking recipe – taken from vegan blogger Niki Webster’s book Rainbow Bowls (Pop Press, £12.99) – is packed with flavour and makes a great alternative January winter warmer. Using the Korean red chilli paste gochujang to create a spicy kick, you can eat this with rice, noodles or on its own…

Gochujang veggies with crispy tofu and cashews

Ingredients: (Serves 2)

● 5 spring onions, sliced

● 1 tbsp coconut oil, plus 1 tsp for the tofu

● 3 garlic cloves, sliced

● 1 tsp grated fresh ginger

● 1 carrot, cut into batons

● ½ courgette, sliced

● 1 red pepper, deseeded and sliced

● 380g firm tofu, drained well and cut into 2cm cubes

● 3 tsp cashews, toasted

● Handful of fresh coriander

For the sauce

● 3 tsp gochujang paste

● 3 tbsp dark soy sauce or tamari

● 3 tbsp toasted sesame oil

● 1 tbsp rice vinegar

● 1 tbsp maple syrup

● Juice of 1 lime

● 200ml light coconut milk

Method:

1. Fry the spring onions in 1 tbsp of coconut oil in a frying pan for 4-5 minutes until soft. Add the garlic and ginger and fry for a further minute. Add the veg and stir for 4-5 minutes until just tender. Turn off the heat while you fry the tofu and make the sauce.

2. Heat 1 teaspoon of coconut oil in a large frying pan or wok. Fry the tofu for 1-2 minutes on each side until brown and crispy, then transfer to a plate and keep warm.

3. To make the sauce, add all the ingredients to a jar and mix to combine.

4. Add the sauce to the pan with the veg, stir to combine and turn the heat to medium. Cook for 1-2 minutes to warm through.

5. To serve, top the veg with the crispy tofu, toasted cashews and coriander.