Serves 3
2 x block of extra firm tofu
2 tbsp dark soy sauce (or mushroom soy sauce)
2 tbsp maple syrup
4 tbsp gonchujang
6 tbsp lime juice, divided
5 cloves garlic
2/3 cucumber, diced
1/2 red onion, diced
2 small handfuls of fresh coriander
sesame seeds, toasted
jasmine rice for base of bowl
Preheat oven to 425. Prepare a baking sheet and line with parchment paper.
Slice the tofu into slabs for roasting and place on the baking sheet.
Mix soy sauce, maple syrup and gonchujang and 4 tbsp lime juice. Baste tofu slabs with half the mixture. Bake in oven for 20 minutes.
After 20 minutes, baste again and cook another 20 minutes.
In serving bowls, add rice, cucumber, coriander and onions. Add remaining lime juice and remaining gonchujang mixture. Place slabs of tofu on top and sprinkle with sesame seeds. Serve.