Plant count: 6

Smoked Tofu with Judy’s Marmalade & Gochujang Sauce. Served with Rice Noodles and Microgreens

I used to work in a tiny little Reuse Shop in Killin, a village in the Scottish Highlands. We had a lovely little local lady – let’s call her Judy - who would make orange and lemon marmalade for us to sell. People used to come from near and far for Judy’s marmalade. I remember selling it to a member of parliament who had heard just how good it was.

When I left Killin, there was a lovely little jar in my leaving present. Today I opened it and created this sweet and spicy and sticky dish. The smoked tofu is a perfect match, and the crisp and fresh microgreens give the dish perfect balance. It took me back to log fires, snow-capped mountains, friendly locals and Judy. A local legend. Big shout out to Judy.

I added some use-it-up veg to this recipe to give it balance and texture. It’s quick and it’s easy and will definitely hit the spot.

  • Servings:

    2

  • Prep time:

    10 Mins

  • Cook time:

    20 Mins

  • Plant count:

    6

Ingredients

  • 1 small red onion
  • 3 cloves of garlic
  • Half a carrot
  • Half a red pepper
  • Half a green pepper
  • A small block of firm smoked tofu
  • 1 tbsp extra virgin olive oil
  • 1.5 tbs red wine vinegar
  • 5 tsp chunky marmalade
  • 1 tsp gochujang paste
  • Half tsp smoked salt flakes
  • A small handful of cashew nuts

Directions

  1. Peel and chop the onion and garlic
  2. Slice the carrot and peppers
  3. Cube the smoked tofu
  4. Throw the above into a pan with the EVO and fry on a medium heat for ten minutes
  5. Add the vinegar
  6. Add the marmalade and mix well
  7. Add the gochujang paste
  8. Add the salt
  9. Turn the heat to low and cook for 10 minutes while the rice noodles cook
  10. Add the cashew nuts for the last minute
Smorgs:

Mixed microgreens, Sour cream seed mix, Soy sauce

Smorgs suggestions:

Crispy onions, Chopped nuts, Sliced radish, Freshly pickled veg, Wasabi peas, Crispy chickpeas

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