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w/ Gochujang Sauce
Serves 3
Cooking Time ~45 mins
This is a great way to pack as many vegetables in a bowl as possible. It's pretty healthy and seriously tasty. The Gochujang sauce gives it a nice spice and is based on an idea from Bon Appetit - go check that site out as it's full of great recipe ideas.
There's a fair bit of work involved but it's definitely worth it.
Ingredients:
280g Tofu (drained)
225g Halloumi
4x Small Corn on the Cobs
1x Courgette
1x Large Carrot
1x Avocado
200g Radishes
200g Sugar Snap Peas
400g Brown Rice
3x Eggs
¼ Cup Rice Vinegar
2tbsp Sugar
Vegetable Oil
2tbsp Gochujang
2tbsp Mayo
2tbsp Lime Juice
1tbsp Soy Sauce
Method:
Preheat your oven to 180ºc.
Start with the Radishes as you want to give them as much time as possible to pickle. Slice them very thinly and set them aside. In a bowl, add the Sugar, Rice Vinegar and some Salt to half a cup of Boiling Water. Mix to dissolve and then add the Radishes. Cover in a jar or with cling film and put in the fridge to chill.
Get your Corn on the Cobs in some tin foil and into an ovenproof dish. Season well with Salt, Pepper, Smoked Paprika and loads of Butter. Wrap the foil up and place in the oven for around 30 minutes while you get on with the other bits.
Cut the drained Tofu into rectangular slices. Ensure it's dry and then coat with Cornflour. Fry this in some really hot Vegetable Oil until it starts to go golden brown. Usually takes around 3 minutes on each side.
Leave the Tofu to drain on some kitchen towel and, using the same pan, fry off your Halloumi. Do these in slices/cubes - whatever you fancy, then set aside.
Get your Rice on to cook. I used microwave packets for this - it's way easier and actually a much better texture for this meal. Leave the Rice to cool down for a while before serving.
Once these are done, chop your Courgette whole, lengthways, and then slice into half-moon shapes. Fry these off in some hot Olive Oil until they start to blister. When they do, add some Soy Sauce and some Sesame Oil if you have some. Once they're done, leave them to cool.
To prep the other veg, you want to peel and Julienne your Carrots. That's fancy chef talk for really thin matchstick size pieces. The thinner the better as they're going to be raw.
The Sugarsnaps will need their ends taken off and to be de-veined. This is basically when you remove the thin stringy stuff from the spine of the Sugarsnap. It's a pretty arduous task but well worth it.
For the Sauce, mix the Mayonnaise, Lime Juice, Gochujang, 1tbsp Soy Sauce, 1tbsp Sugar and about 1/4 Cup of Vegetable/Olive Oil in a bowl. Mix this well to form a smooth sauce. If you don't have Gochujang then try it with Sweet Chilli Sauce or Sriracha - both will give different results but both will be just as nice.
Check your Corn in the oven. Once it's cooked it should smell ridiculously good. Slice the Corn off the Cob so you're left with Sweetcorn kernels.
Boil your 3 Eggs in water for about 6 1/2 minutes. This will give you a runny center. Once the time is up, pop them into ice cold water to stop the cooking process. Peel them carefully and set aside.
Slice the Avocado into cubes and season with Oil, Salt and Pepper.
Now to bring everything together. Start with the Rice and slowly add all the other ingredients. Don't forget the Radishes from the fridge! Finish off by slicing your Egg in half and drizzling with the Sauce.
Enjoy. If you fancy sharing your effort, then please tag @wellgoodgrub on Instagram.
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