Spicy vegan rice noodle bowls with Korean fried tofu – Food & Home Magazine

Ingredients

• 400 grams tofu
• 2 tbsp cornflour
• 1 tsp sea salt
• 5 tbsp cooking oil
• 1 red onion, finely chopped
• 2 spring onions, chopped
• 2 jalapeno chillies, coarsely chopped
• 7 cloves garlic, finely chopped
• 6 dried red chillies, torn
• 2 tbsp maple syrup
• ½ tbsp mirin
• 1 tbsp gochujang
• 1 tbsp tamari
• 1 tbsp rice vinegar
• ½ tbsp sesame oil
• 1 tsp cornflour
• 200 grams pad Thai rice noodles, cooked according to the packet directions
• 4 carrots, julienned
• 2 Mediterranean cucumbers, cut into spears
• Coriander, to serve
• 1 tbsp sesame seeds, toasted
• 1 tbsp black sesame seeds
• Limes wedges, to serve