Double Tofu Gochujang Mac & Cheese
Serves 4
Directions
- 1Cook the macaroni in salted boiling water until al dente.
- 2In a saucepan, melt the butter over a medium heat.
- 3Add the flour and whisk to combine, then little by little add the milk to make a smooth roux. Gradually keep adding the milk, whisking to combine.
- 4Once all the milk is in, add the remaining ingredients and whisk well to combine. If the sauce is too thick, add some more milk.
- 5Season to taste and when you’re happy, stir in the cooked macaroni.
- 6Rip or chop the tofu into chunks, toss in the cornflour and then toss in the oil.
- 7Air fry the tofu for 8-10 minutes at 200°c until crisp - alternatively, you can fry or bake it.
- 8Mix the sauce ingredients, add to a frying pan and bring to a simmer.
- 9Simmer away for a couple of minutes until it thickens a little and starts to get real sticky then throw the tofu in and coat it in the sauce.
- 10Serve the gochujang tofu with the mac & cheese, top with spring onions, sesame seeds & crispy chilli oil.
Ingredients
- 300 g macaroni
- 300 g silken tofu
- 2 heaped tbsp vegan butter/margarine
- 1 heaped tbsp flour
- 500 ml unsweetened plant milk
- 1/3 cup nutritional yeast
- 2 tsp apple cider vinegar
- 1 tsp miso paste
- 0.5 tsp turmeric powder
- 0.5 tsp garlic granules
- salt (optional)
- 400 g super-firm tofu
- 1 heaped tbsp cornflour
- 1 tbsp sesame oil
- 1 heaped tbsp gochujang
- 2 tbsp light soy
- 2 tbsp maple syrup
- 0.5 tsp garlic granules
- 3 tbsp water
- spring onions (optional)
- sesame seeds (optional)
- crispy chilli oil (optional)
