Gochujang Tofu Stew Recipe
This simple stew is a gloriously spicy, sweet and sour recipe featuring Korean-influenced gochujang tofu cooked with kimchi.
Servings 2 Servings
Calories 421kcal
Ingredients
- 400 g Extra Firm Tofu 14oz
- 2 tablespoon Gochujang Paste
- 2 tablespoon Light Soy Sauce
- 125 ml Water ½ Cup
- 1 teaspoon Sesame Oil
- ½ teaspoon Cornflour (Cornstarch in the US)
- 1 Medium Onion 150g
- 2 Spring Onions
- 2 Garlic Cloves
- 200 g Kimchi ½ Cup
- 2 tablespoon Cooking Oil
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
Instructions
- Remove the tofu from the packet and wrap it in kitchen paper to remove any excess moisture. You may need to press under a weight depending on the producer.
- Mix together the gochujang paste, soy sauce, water, cornstarch and sesame oil and set aside.
- Top and tail the onion, then peel off the skin before cutting it in half and slicing it into 5-7mm thick slices from top to bottom.
- Peel the garlic cloves and slice them as finely as you can.
- Slice the spring onions 3mm thick at a 45° angle to the main shaft.
- Cut the tofu into slices 1cm (½") thick and 2½cm (1") in profile.
- Heat the wok over a high heat, and when it is hot, add the cooking oil. Season the sliced tofu with salt and pepper and add to the wok.
- Fry the tofu for 5-6 minutes, flipping over halfway through, being careful not to break it up.Once the tofu is golden, remove it and set it aside on some kitchen paper.
- Return the wok to the heat and add the onion and stir-fry for 2-3 minutes.
- Add the garlic and cook for 60 seconds.
- Return the tofu and pour in the gochujang sauce from step 2, and cook for 5 minutes over a medium heat.
- Add the kimchi and cook for a final minute.
- Serve sprinkled with the spring onions.
Nutrition
Serving: 1 | Calories: 421kcal | Carbohydrates: 26g | Protein: 24g | Fat: 28g | Saturated Fat: 3g | Polyunsaturated Fat: 23g | Sodium: 3078mg | Fiber: 5g | Sugar: 15g
