hot as hell, veganMy best friend, who is a vegan, inspired me to create a vegan version of my favourite dish: 불닭 buldak (fire chicken). So we have cauliflower instead of chicken, and tofu instead mozzarella, but the unrelenting heat is still there! If you’ve got leftover sauce, why not try my Korean courgetti?
1/2 large cauliflower
drizzle of neutral oil (e.g. vegetable oil)
pinch of white pepper
6 garlic cloves
3 tbsp gochujang
2 tbsp gochugaru
1 tbsp toasted sesame seeds
1 tbsp light soy sauce
1 tbsp white vinegar
1 tsp sesame oil
2 tbsp agave nectar
1 block pressed silken tofu
2 spring onions
- Preheat an oven to 180C. Wash, drain and cut the cauliflower: first into big florets, then into slices that can lay flat. Lay the slices in a roasting tray or casserole dish, brush lightly with oil and cook for 15 minutes.
- Chop the garlic and add it to a mixing bowl with the pepper, gochujang, gochugaru, soy sauce, vinegar, sesame oil, agave and sesame seeds. Mix well, and toss the cauliflower in the sauce.
- Slice the tofu into thin, flat slices. Place them over the cauliflower before baking for another 15 minutes. The cauliflower was pre-cooked in step 1 to prevent the sugars in the marinade from burning!
- Remove, and top with chopped spring onions and extra sesame seeds!