Plant Based Recipes

Friday, 15 February 2019

Korean Beef-less Bowl

Hi guys, I'm back with another new recipe, this was something i had in mind for the ebook but it was only jotted down as an idea. This week i got to bring the idea to life! 

Oh my goodness guys this really hits the spot when it comes to something different. Meat lovers were even giving out compliments on the meaty texture. 

The only thing that would have made this bowl even better is some kimchi, my grandad is the king of pickles and jars of everything so i may have to get him into the kimchi making soon my last lot didn't have the right taste. Guy is 87 this week and can still pickle a jar of beetroot with his eyes closed, something i hope i can do that at his age, maybes not the beetroot but you know what I'm getting at. 

Now this is delicious as a rice bowl, but i know it would be pretty amazing in some tacos as well. Right lets dive into what your going to be needing. As always i try and keep it simple with the ingredients, this does have some gochujang paste in that i picked up at my local korean shop. If you can't get your hands on this sriracha would definitely be fine for substitution, even extra chilli flakes. Or just leave it out, either option its still delicious. 

This sauce will cover the tofu but won't leave any extra, so double the recipe if you like extra sauce.

1 small pack of firm tofu crumbled into small pieces 
1tbs brown sugar or coconut sugar
2tbs soy sauce or tamari
1tbs water 
1 clove garlic grated or minced 
small thumb size piece of ginger grated or minced 
1tsp gochujang 
1/4tsp red chilli flakes 

Crumble tofu into tiny pieces on a baking paper lined tray ready for the oven. Don't go too tiny as it will shrink in the oven when the moisture comes out. 

Now i cooked this in the oven at 180degrees for 20 minutes, until it went golden and chewy but not too dry so keep an eye on it as you don't want to make it too dry and all ovens differ. You could certainly do this in a none stick pan with no oil and keep moving it around. 

Mix up your sauce in a little bowl and take out your ground tofu and add a few tbs and mix it round so it all gets nice and coated. Pop it back in the oven for a few minutes so it absorbs all  of them delicious flavours. keep repeating and leave a little to drizzle over when its ready to serve. 

I enjoyed this with rice and steamed greens, i hope you enjoyed this recipe. Until next time, Helen xx 



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  3. I am not a fun of tofu or tempeh. Would chopped mushrooms work instead? This looks so good!

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