High Protein Gochujang bowl By @sophsplantkitchen Recipe: INGREDIENTS for the sauce: 4 tbsp Gochujang paste (amazing Korean red pepper paste) 4 tbsp soy sauce 2 tbsp mirin 2 tbsp lime juice 1.5 tbsp maple syrup 1.5 tbsp sesame oil Base: 300g cooked quinoa, seasoned with 1/4 of the Gochujang sauce Protein: 400g tofu, broken into cubes 2 tsp cornflour Sesame oil and a pinch of salt for frying Veg: 6 tbsp edamame beans 3 small handfuls of julienned carrots, red pepper, courgettes, radish, red cabbage Quick pickle for veg, squeeze over the juice of one lime & a pinch of salt. You can mix all the veg in the bowl apart from the red cabbage, keep that separate because the purple colour bleeds into the other veg. Toppings: crushed roasted peanuts Toasted sesame seeds Spring onion, cut thinly in a diagonal Kimchi (optional) Lime wedge METHOD: 💚 rinse the quinoa really well and put it onto cook. Drain and pat the tofu dry, cut it into 1cm cubes and coat in cornflour. Fry on a medium heat (using a splash of sesame oil - not the toasted kind - and a pinch of salt) until golden and crispy. Turn the heat off but leave it in the pan. 💚 measure out and whisk the sauce ingredients together. Pour 3/4 into the tofu and cook for 5-6 mins, pour 1/4 into the cooked and cooled quinoa, mix it thoroughly and leave in the fridge whilst you prep the veg. 💚 julienne or finely chop the red pepper, red cabbage, courgette, carrots, radish. Squeeze a little lime over the top or each and a small pinch of salt, then use your hands to pinch together to ensure the veg is well coated. Set aside. 💚 layer up the jars, quinoa first, then edamame, tofu, pickled veg, kimchi if you like, then fresh herbs, spring onions, crushed roasted peanuts, sesame seeds. Refrigerate and enjoy for up to 4 days. #vegan #vegano #veganismo #vegansofinstagram #vegana #vegan_veganfood