Gochuchang Tofu, Smashed Cucumber & Couscous Bowl

Method

Lay the cucumber flat on a chopping board and bash with rolling pin until it splits open. Slice into 1-2cm bite-sized pieces. Place in a bowl and add ¼ tsp salt. Set aside for 20 minutes then drain off any excess liquid.

Prepare the couscous according to the packet instructions.

Put the corn flour in a bowl and season. Add the tofu cubes and toss to coat.

Heat the oil in a frying pan over a medium-high heat and add the tofu in a single layer. Cook for about 5-6 min, turning occasionally, until golden and crispy. Remove from the pan to drain on kitchen paper. Wipe or drain any oil from the pan.

Meanwhile mix together the Gochujang, ketchup, honey, soy sauce, rice vinegar (adjust according to taste) and ginger, adding 1-2 tbsp water to loosen if needed.  Add to the pan and bring to a simmer. Add the crispy tofu and toss to coat in the sauce. Remove from the heat.

Whisk together the soy, honey, sesame, chilli oil, garlic and ginger and pour over the cucumber. Toss to coat and scatter over the sesame seeds.

Stir half the crispy onions and half the spring onions through the couscous.

Serve the couscous in bowls with the Gochujang tofu and smashed cucumber, garnished with the remaining spring onion and crispy fried onion and sliced radish (if using).