Gochujang mince gnocchi
Ingredients
- 1 block tofu
- 2 tbsp dark soy sauce
- 1 tbsp ketchup
- 1 tbsp vegan beef stock powder
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1 bunch coriander
- 3 tbsp tomato purée
- 2 tbsp gochujang
- 1 tbsp dark soy sauce
- 1 lime, juice only
- 500g gnocchi
- Sesame seeds
Steps
- Drain and press the tofu. Once done pat dry with a towel and grate.
- Heat oil in a pan. Once hot add tofu and cook until golden. Add the soy sauce, ketchup and beef stock powder. Stir to combine and cook for another minute.
- Transfer the mince to a bowl and set aside. Add a little more oil to the pan if needed.
- Add the onion with a pinch of salt and cook until soft.
- Meanwhile, bring a saucepan of salted water to the boil. Add the gnocchi and cook until they float. Drain, reserving some of the cooking water.
- Add the garlic and coriander stalks to the onion and cook until fragrant. Add the tomato purée and cook until it darkens in colour.
- Stir in the gochujang. Gradually add the reserved gnocchi cooking water, stirring until you have a glossy sauce.
- Stir in the soy sauce and lime juice, then return the tofu to the pan. Season with salt and pepper.
- Add the gnocchi and gently stir until coated in the sauce. If the sauce becomes too thick, add a little more reserved cooking water.
- Divide between four bowls and scatter with the coriander and toasted sesame seeds.