Korean Marinated Tofu Burritos | Recipes | Judy Joo

Ingredients

• 400g (14oz) firm tofu
• 4 tbsp soy sauce
• 1 tbsp mirin
• 2 tbsp gochugaru (Korean chilli flakes)
• 1 tbsp roasted sesame oil
• 1 tsp garlic, grated or finely chopped
• 1 tsp ginger, peeled and grated
• 1 spring onion, thinly sliced at an angle
• vegetable oil, for frying
• 250g (9oz) long grain white rice
• 80g (3oz) onion, finely diced
• 80g (3oz) carrot, peeled and finely diced
• 80g (3oz) mushrooms, finely diced
• 80g (3oz) courgette, finely diced
• 350g (12oz) vegan cabbage kimchi, finely diced
• 4 perilla leaves, chopped into 1cm (1/2 in) pieces
• sea salt
• 4 large flour tortillas, 25cm (10in) diameter
• 400g (14oz) Kimchi Fried Rice
• 160g (5.oz) canned black beans, drained
• ½ avocado, peeled, pitted and sliced into 1cm (1/2 in) thick pieces
• ½ beefsteak tomato, finely chopped
• 80g (3oz) baby spinach
• 4 tbsp soured cream (choose vegan soured cream for fully plant-based burrito)