Simple roasted white cabbage with a spicy, savoury gochujang sauce. The added baked tofu is optional; other vegetables could be added instead, try carrots, leafy greens or broccoli.
VEGAN. SERVES 2, Can be doubled.
· ½ head of white cabbage
· About 150-200g of firm tofu
· Toasted sesame seeds, about 1-2 tbsp
· salt
For the sauce:
· 3 tbsp of gochujang paste (about 90g)
· 1 heaped tablespoon of minced garlic (or equivalent of frozen)
· 1 heaped tablespoon of minced ginger (or equivalent of frozen)
· 30g rice vinegar
· 10g sesame oil
· 10g soy sauce
· 100ml of water
· 1-2 tbsp of brown sugar or maple syrup (optional)
1. Pre-heat the oven to 220°C
2. Cut the white cabbage into 4 wedges, keep the core in place to hold the cabbage together.
3. Heat up a decent frying pan (no need for oil at this stage). When it’s very hot, place the cabbage cut side down to char and blacken. Press the cabbage pieces down to ensure an even colour.
4. Cook for about 5-10 minutes (turning halfway) until both sides of the cabbage wedge have blackened (it won’t taste burnt, promise!).
5. Leave the cabbage to cool slightly.
6. For the tofu: bring a small pan of water to the boil and add 1 tablespoon of salt. Cut the tofu into cubes and add to the boiling water. Boil until it expands in size slightly, about 3 minutes. Drain and leave to cool.
7. Make the sauce by whisking together all the ingredients (or use a blender, so that whole ginger/garlic can be used without mincing first).
8. Taste the sauce, add more soy sauce, vinegar or chilli flakes to your taste.
9. In a frying pan or skillet (that’s oven proof), pour in the sauce. Add the cabbage wedges and tofu. Alternatively, add to a small baking tray.
10. Bake for 15 minutes, before taking out and flipping the cabbage. If the sauce is becoming too dry, add a little more water. Bake for a further 15minutes.
11. Take out the oven and check the cabbage is soft all the way through. Sprinkle over the sesame seeds.
12. Serve with steamed rice and salad.