Spicy Korean Super Bowl

Ingredients:

2-3 cups cooked rice

Korean Tofu:
8 ounces of firm tofu (extra-firm tofu works too)
3 tablespoons cornstarch
4 tbsp Chimac Korean Hot Sauce

Cucumber and Super Bean Salad
1 teaspoon salt
1 teaspoon soy sauce or low-sodium gf tamari
3 tablespoons rice wine vinegar
1 tablespoon maple syrup
1 tablespoon toasted sesame oil
2 cups cucumber, sliced into thick rounds or 1/2 moons
1 scallion, sliced thin
1/2– 1 teaspoon Gochugaru Korean chili pepper flakes (spicy but not super hot, start with less and add more to taste)
Half Pack Good4U Super Beans

To serve
Handful Good4U Super Greens
Kimchi
avocado slices
toasted sesame seeds
fresh cilantro
gochugaru chili flakes
Sprinkle of good4u Stir Fry Topper

Method:

If making rice, start that now.

Make the Crispy Korean Tofu Using your hands, break tofu apart into roughly one-inch pieces.

Place a clean dish towel or paper towel on a plate and spread tofu out in one layer on the towel to absorb excess moisture.

Remove the towel from the tofu and season with salt and pepper. Sprinkle with cornstarch and toss to coat evenly.

Heat up a pan to medium-high heat, add 1-2 tablespoons of oil to coat the pan. Fry the tofu in one layer: put it in the pan and leave it for about 5 minutes over medium heat until it develops a crust and naturally releases.

Flip the pieces over and cook another 4-5 minutes. Stir the pieces around to get the sides of the tofu.

Drizzle in the Chimac Korean Hot Sauce and stir till all the tofu is coated in the sauce. Turn off the heat and set aside.

Finely slice the cucumber and pop in a bowl with the Good4U Super Beans.

In a smaller bowl whisk together the soy sauce, rice vinegar, honey, sesame oil, scallions and Gochogaru flakes.

Add the dressing to the cucumbers and super beans and mix together.

Place rice in bowls, top with the spicy tofu and cucumber and bean sprout salad.

Add kimchi, Good4U Super Greens, sliced avocado, toasted sesame seeds, fresh coriander and a sprinkle of Good4U Stir Fry Topper.