Smoked tofu bowl recipe
 Crispy fried tofu brings the perfect balance of sticky sweetness and rich umami, finished with a punchy gochujang sauce. 1½ tbsp dark soy sauce½ tbsp maple syrup225g pack smoked tofu, drained, patted dry and cut into 4 thick slices, then each slice cut into 4 triangles60g/2¼oz quinoa 1 tbsp olive oil or sesame oil 1½ tbsp dark soy sauce ½ tbsp maple syrup 225g pack smoked tofu, drained, patted dry and cut into 4 thick slices, then each slice cut into 4 triangles 60g/2¼oz quinoa 1 tbsp olive oil or sesame oil 1½ tbsp light mayonnaise1 tbsp rice vinegar100g/3½oz sweetheart cabbage, thinly shreddedsmall handful chopped fresh coriander½ tsp salt 1½ tbsp light mayonnaise 1 tbsp rice vinegar 100g/3½oz sweetheart cabbage, thinly shredded small handful chopped fresh coriander ½ tsp salt 1 tbsp gochujang1 tbsp dark soy sauce2 tsp rice vinegar2 tsp maple syrup (or honey)½ tsp toasted sesame oil 1 tbsp gochujang 1 tbsp dark soy sauce 2 tsp rice vinegar 2 tsp maple syrup (or honey) ½ tsp toasted sesame oil Method In a large, shallow dish whisk together the soy sauce and the maple syrup. Add the tofu and leave to marinate, turning after a few minutes.Cook the quinoa as per the packet instructions. To make the slaw, whisk together the mayonnaise and rice vinegar in the bottom of a large bowl. Add the shredded sweetheart cabbage and the chopped coriander and toss so that everything is coated. Set aside.To make the Korean-style chilli sauce, in a small bowl whisk together the gochujang, rice vinegar, maple syrup and the toasted sesame oil until smooth. Set aside.To finish the smoked tofu, heat the olive oil in a large, non-stick frying pan over a medium-high heat. Working in batches if needed, cook the tofu pieces for around 3–4 minutes on each side or until golden and caramelised.Serve the tofu pieces alongside the cabbage slaw and the quinoa, fluffed up with a fork, and drizzled with the Korean-style chilli sauce. In a large, shallow dish whisk together the soy sauce and the maple syrup. Add the tofu and leave to marinate, turning after a few minutes. In a large, shallow dish whisk together the soy sauce and the maple syrup. Add the tofu and leave to marinate, turning after a few minutes. Cook the quinoa as per the packet instructions. Cook the quinoa as per the packet instructions. To make the slaw, whisk together the mayonnaise and rice vinegar in the bottom of a large bowl. Add the shredded sweetheart cabbage and the chopped coriander and toss so that everything is coated. Set aside. To make the slaw, whisk together the mayonnaise and rice vinegar in the bottom of a large bowl. Add the shredded sweetheart cabbage and the chopped coriander and toss so that everything is coated. Set aside. To make the Korean-style chilli sauce, in a small bowl whisk together the gochujang, rice vinegar, maple syrup and the toasted sesame oil until smooth. Set aside. To make the Korean-style chilli sauce, in a small bowl whisk together the gochujang, rice vinegar, maple syrup and the toasted sesame oil until smooth. Set aside. To finish the smoked tofu, heat the olive oil in a large, non-stick frying pan over a medium-high heat. Working in batches if needed, cook the tofu pieces for around 3–4 minutes on each side or until golden and caramelised. To finish the smoked tofu, heat the olive oil in a large, non-stick frying pan over a medium-high heat. Working in batches if needed, cook the tofu pieces for around 3–4 minutes on each side or until golden and caramelised. Serve the tofu pieces alongside the cabbage slaw and the quinoa, fluffed up with a fork, and drizzled with the Korean-style chilli sauce. Serve the tofu pieces alongside the cabbage slaw and the quinoa, fluffed up with a fork, and drizzled with the Korean-style chilli sauce. Recipe tips Any leftover gochujang sauce works well as a stir-fry sauce. Double up the slaw and save it for sandwiches the next day. This recipe can easily be made vegan by using maple syrup and vegan mayonnaise.