Sticky Gochujang Tofu and Rice Bowls with Crunchy Slaw

Ingredients

• 3 tbsp gochujang
• 2 tbsp soy sauce
• 2 tbsp rapeseed oil + more for frying
• 2 tbsp liquid sweetener such as maple or agave syrup
• 2 tbsp rice vinegar
• 2 tbsp water
• 2 large garlic cloves, minced
• 0,5 tbsp minced ginger, optional
• 400 g block of extra firm tofu
• 1 tbsp corn starch
• Salt, to taste
• 3 cups shredded cabbage
• 2 carrots, julienned
• 1 red onion, finely sliced
• 2 tbsp lemon juice or rice vinegar
• 1 tbsp rapeseed oil, optional
• Cooked brown or white rice
• Sliced spring onion, optional
• Fresh coriander leaves, optional
• Crispy chili oil, optional