Creamy Gochujang Baked Tofu Bowl

Indulge in a symphony of flavours with this Creamy Gochujang Baked Tofu Bowl – a vegan delight that's as nutritious as it is delicious. Picture crispy baked tofu and sweet potato, nestled atop a bed of fluffy rice and vibrant veggies, all drizzled with this homemade Gochujang sauce. It's a culinary adventure waiting to happen!

Creamy Gochujang Baked Tofu Bowl

For the Baked Tofu:

• 1 block (14 oz) extra firm tofu, pressed and cubed

• 1 tablespoons cornstarch

• 1 tablespoons olive oil

For the Sweet Potato:

• 1 large sweet potato, peeled and cubed

• 2 tablespoons cornstarch

• 2 tablespoons olive oil

• Salt to taste

For the Creamy Gochujang Sauce:

• 1 cup raw cashews, soaked in hot water for 10 minutes

• 1/4 cup soy sauce

• 1/4 cup water

• 3 tablespoons gochujang paste

• 2 cloves garlic, minced

• 1 tablespoons rice vinegar

• 1 tablespoon olive/neutral oil

• 1 tablespoon maple syrup

• 1 teaspoon grated ginger

For the Bowl:

• 1 cup rice of your choice

• 1 cup cooked edamame, shelled

• 1 cup raw red cabbage, shredded

• 1/2 avocado, sliced

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a bowl, toss the cubed tofu with cornstarch until evenly coated. Place the tofu on one side of the baking sheet. Repeat the same process with the cubed sweet potato, placing them on the other side of the baking sheet. Drizzle olive oil over both tofu and sweet potato, and sprinkle with salt.

3. Bake in the preheated oven for 30-35 minutes, flipping halfway through, until the tofu and sweet potato are crispy and golden brown.

4. While the tofu and sweet potato are baking, prepare your rice according to the instructions on the package. Fluff and set aside.

5. Cook the shelled edamame. Boil them in salted water for 4-5 minutes until tender, then drain and set aside.

6. Prepare the Gochujang sauce. In a blender, combine soaked cashews, rice vinegar, gochujang paste, minced garlic, grated ginger, water, olive oil, maple syrup, and soy sauce. Blend until smooth and creamy. Adjust seasoning to taste.

7. Assemble your bowls by placing cooked rice at the bottom. Top with baked tofu, sweet potato, cooked edamame, shredded red cabbage, and sliced avocado.

8. Drizzle the creamy Gochujang sauce over the bowls and serve immediately.