Yakso Gochujang tofu rice bowl

Ingredients

Tofu in gochujang:

• 400 grams Yakso tofu
• 4 tbsp Yakso gochujang
• 2 tsp Yakso sushi vinegar
• 2 tbsp Yakso shoyu
• 2 tsp sesame oil
• 2 tbsp Yakso agave syrup
• 1 tsp Yakso garlic paste
• 1 tsp grated ginger
• 1 tbsp Yakso coconut oil

Sweet and sour cucumber:

• 1 cucumber, thinly sliced
• 1/2 tsp salt
• 1 tsp sugar
• 1 tbsp Yakso sushi vinegar

To serve:

• 200 grams Yakso basmati white rice
• 1 bunch radishes
• 2 spring onions
• Finely chopped chives
• Handful of unsalted peanuts, finely chopped

1. First, make the sweet and sour cucumber. Mix all the ingredients in a bowl. Cover, shake, and set aside until ready to use.
2. Cut the radishes into thin slices and set aside. Cut the spring onions into thin strips and place them in a bowl of cold water (this will make them curl up nicely). Finely chop the chives and set aside, and do the same with the peanuts.
3. Cook the rice according to the instructions on the package and keep warm.
4. Break the tofu into pieces with your hands.
5. Heat a tablespoon of coconut oil in a frying pan over high heat. Fry the tofu pieces until golden brown on one side, then stir to brown the other side. Remove the golden brown tofu pieces from the pan and drain them on a piece of paper towel.  
6. For the marinade, mix the gochujang and all other ingredients in a large bowl. Then add the tofu to the marinade and mix. Fry for another 5 minutes in a pan.
7. Divide the cooked rice between four bowls. Spoon the cubes of tofu with gochujang marinade onto the rice. Place the cucumber and radishes on the side. Sprinkle with the spring onion, peanuts, and chives.