Adapted from ‘Spicy, Crunchy Garlic Tofu’ in Joanne Lee Molinaro’s “The Korean Vegan Cookbook,” this dish seduced me with its crunchy flavourful ‘tofu’ and overall spiciness tinged with sweetness.

Korean-Inspired Spicy ‘Chickpea Tofu’

Ingredients

For the tofu:

450-500 grams chickpea tofu (recipe in blog - 30 January 2022, ‘If You Can’t Eat Soy…Try Making This ‘Chickpea Tofu’)

1 1/2 tsp garlic powder

1 1/2 tsp onion powder

1 tsp Himalayan pink sea salt

1/2 tsp ground black pepper

For the Sauce

2 tbs raw honey

3 tbs homemade vegetable soup stock

2 tsp Redboat Fish Sauce

1 tbs homemade Korean paste

1/2 tsp ground pepper

For the vegetable base:

1/2 red onion, peeled, sliced and chopped

7 cloves garlic, peeled and crushed

1 carrot, ends trimmed and julienned

pinch of chilli flakes (optional)

2 scallions, finely sliced (for topping)

Method

Cut the tofu in to bite sized chunks. On a small plate combine the salt, pepper and onion/ garlic powders.

Roll each piece of tofu in the spice mix to coat. Heat a ceramic non stick frying pan to a low to moderate heat; in two batches, place the tofu in the pan, cover and let it cook until it is crispy. Turn over gently and let the other side cook. When both batches are cooked, place on a plate and set aside.

Combine all the ingredients for the sauce in a bowl, mix well and set aside.

In the frying pan, saute the onions and carrots, covered for about 5 minutes. Add the garlic and cook for a couple of minutes. Add the sauce, mix through and cook for another minute. Remove the pan from the heat and mix in the tofu.

Serve topped with sliced scallions. Try it with cauliflower rice or sweet potato noodles.