For those who find solace in a simmering pot, the allure of a rich, savory sauce is undeniable. It’s more than just a meal; it’s a ritual. The methodical chopping, the aromatic steam that fills the kitchen, the slow, thoughtful stir—it’s a form of culinary meditation that results in profound comfort.
This recipe captures that essence but charts a bold new course, merging the hearty, textured satisfaction of a traditional ragù with the vibrant, pungent kick of Korean flavors. The result is a uniquely satisfying, entirely plant-based dish that’s robust enough for any evening table.
Ingredients:
For the Quick-Pickled Cucumber:
– 200g cucumber, very thinly sliced
– ½ tsp fine sea salt
– 2 tbsp rice vinegar
– 1 tbsp toasted sesame seeds (black or white)
For the Main Dish:
– 500g shelf-stable potato gnocchi
– 2 tbsp neutral cooking oil
– 200g spring onions, finely sliced (whites and greens separated)
– 2 garlic cloves, grated
– A 2cm piece of fresh ginger, grated
– 280g firm tofu, drained
– 1½ tbsp chilli bean sauce
– 1 tbsp gochujang (Korean red pepper paste)
– 2 tbsp tomato purée
– 1 tbsp light soy sauce
– 2 tsp toasted sesame oil
– 2 tsp light agave syrup or sugar
– Fine sea salt
Method:
1. Prepare the Cucumber: Toss the sliced cucumber with the ½ teaspoon of salt in a bowl. Transfer to a sieve set over a bowl and let drain for at least 15 minutes to draw out excess water. Just before serving, combine the drained cucumber with the rice vinegar and toasted sesame seeds.
2. Cook the Gnocchi: Bring a large pot of generously salted water to a boil. Cook the gnocchi according to the package directions until they float to the surface. Drain and set aside.
3. Create the Sauce Base: Heat the oil in a large frying pan or skillet over medium heat. Add the white parts of the spring onions (reserve the green tops), the grated garlic, and ginger. Sauté for 4-5 minutes until fragrant and softened.
4. Brown the Tofu: While the aromatics cook, crumble the drained tofu into very small, mince-like pieces using your hands or pulse it briefly in a food processor. Increase the heat under the pan to medium-high and add the tofu. Cook, stirring often, for 7-8 minutes until the tofu is dry and has taken on a golden-brown color in spots.
5. Build the Flavor: Reduce the heat to medium. Stir in the chilli bean sauce, gochujang, tomato purée, soy sauce, sesame oil, and agave syrup. Add the cooked gnocchi and 200ml of water. Bring the mixture to a simmer, stirring to coat everything evenly in the spicy, glossy sauce. Let it bubble for a minute or two until the sauce thickens slightly and clings to the gnocchi. Remove from heat and stir through the reserved green spring onion tops.
6. Serve: Transfer the gnocchi and sauce to a serving dish. Top with the quick-pickled cucumber and serve immediately.
This dish delivers a powerful punch of umami and heat, perfectly balanced by the cool, crisp, and tangy cucumber garnish. It’s a testament to how global flavors can come together to create something entirely new and deeply comforting.