Spicy Korean tofu stir fry

Serves

4 People

Cooking Time

30 minutes

Season

Autumn

Winter

Dietary

Vegan

Vegetarian

Dairy Free

Kimchi is great condiment or side dish but equally can be used to build flavoursome dishes. This tangy, spicy stir fry is perfect for a quick mid-week dinner served with some simple steamed sushi rice.

Ingredients

450g extra firm tofu
5 tbsp cornflour
1 leek (washed and finely sliced)
6 cloves garlic (finely sliced)
1 carrot (finely sliced)
1 chinese cabbage (Roughly chopped), a stir fry pack or pak choi
Oil

For the Sauce

2 tbsp gochujang
4 tbsp rice vinegar
1 tbsp sesame oil
4 tbsp water
3 tbsp soy sauce
2 tbsp sugar

Method

Step 1.

Cut your tofu into large rectangle slabs, then press with some paper towel to remove some of the excess moisture. Cut into large cubes. Add to a bowl and add the cornflour, mix well making sure the tofu is well covered in the cornflour.

Step 2.

Heat a non-stick pan or skillet with 1cm of oil. Fry the tofu on all sides until crispy and golden brown and remove from the pan. Pour away the excess oil and leave a little back to fry the veg.

Step 3.

Make the sauce by mixing all the ingredients in a small bowl and set aside.

Step 4.

Add the garlic to the pan and fry shortly then add the finely chopped leeks and carrots. Add the Chinese cabbage and cook quickly, once softened slightly add the sauce and mix well. Add the tofu back into the pan and mix well so that it is all coated in the delicious sauce. Cook for another minute, keeping the crunch in the cabbage.

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