1 x 225g block of smoked tofu, drained and pressed firmly in a clean tea towel to remove excess moisture
2 tsp maple syrup
2 tsp olive oil
2 tsp gochujang paste (available in Korean supermarkets, in big supermarkets and online)
1 medium red onion
1 tbsp olive oil
2 portions cooked brown rice (I like short grain brown rice best)
2 big handfuls of kale, leaves pulled off the stalks and roughly ripped into bite sized pieces
1 tsp sesame oil
1 tsp sesame seeds
Pre-heat oven to 200C (fan)
Cut the dried tofu into 1-2cm cubes.
Combine the maple syrup, olive oil and gochujang paste in a bowl and toss the tofu in it.
Peel the onions and cut into wedges.
Put the onions into a baking tray lined with baking parchment and drizzle with the olive oil. Season well with salt and pepper.
Push the onions to one side of the baking tray and tip the coated tofu onto the other side.
Put into the middle of the oven and roast for approx 20 minutes until the edges of the onion and the tofu are both charred.
While the tofu and onion are roasting, wash the kale in warm water and drain well. Massage the sesame oil into the kale and place into a large bowl. Add the cooked rice and mix well.
Once the tofu and onion are ready, combine with the rice and kale mixture, sprinkle with the sesame seeds and serve.
Leftovers will keep in a sealed container in the fridge for 3 days.