Double Tofu Gochujang Mac & Cheese

Serves 4
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Directions

  1. 1Cook the macaroni in salted boiling water until al dente.
  2. 2In a saucepan, melt the butter over a medium heat.
  3. 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.
  4. 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.
  5. 5Season to taste and when you’re happy, stir in the cooked macaroni.
  6. 6Rip or chop the tofu into chunks, toss in the cornflour and then toss in the oil.
  7. 7Air fry the tofu for 8-10 minutes at 200°c until crisp - alternatively, you can fry or bake it.
  8. 8Mix the sauce ingredients, add to a frying pan and bring to a simmer.
  9. 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.
  10. 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)