Gochujang Tofu Balls with Sushi Rice

Name: Gochujang Tofu Balls with Sushi Rice
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 block firm tofu; 1 carrot grated; 1 spring onion; 4 garlic cloves minced; 2.5 tbsp flour; 2 tbsp soy sauce; 0.5 tbsp cornflour; to taste salt and pepper; 1 tbsp gochujang; 1 tsp rice vinegar; 0.5 cup veg stock; 0.5 lime juice; 1 tbsp brown sugar; sushi rice cooked; sesame seeds; kimchi

Crispy pan-fried or air-fried tofu balls coated in a flavorful sweet and spicy gochujang sauce, served over sushi rice and garnished with fresh spring onion and kimchi. A delicious and satisfying plant-based meal.

Ingredients

1 block firm tofu
1 carrot grated
1 spring onion
4 garlic cloves minced
2.5 tbsp flour
2 tbsp soy sauce
0.5 tbsp cornflour
to taste salt and pepper
1 tbsp gochujang
1 tsp rice vinegar
0.5 cup veg stock
0.5 lime juice
1 tbsp brown sugar
sushi rice cooked
sesame seeds
kimchi

Instructions

Mash the tofu with the minced garlic, spring onion, soy sauce, seasonings, and grated carrot.
Add the flour, cornflour, salt, and pepper, then combine and form into balls. Air fry, bake, or fry until browned and crispy.
Fry off the garlic for a few minutes, then add all of the ingredients for the sauce and simmer, stirring often.
Add the tofu balls to the sauce, coat them, then serve on top of the sushi rice and garnish.