Preparation time is 40minutes
Cook time is 15minutes
Total time is 55minutes
Serve is for 4 people
Unable to load
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 400grams tofu, firm, sliced into cubes
- 2tablespoons sesame oil
- 4tablespoons gochujang paste
- 4tablespoons soy sauce, reduced salt
- 4 cloves garlic, peeled and minced
- 5centimeters ginger, peeled and grated
- 2tablespoons rice vinegar
- 300grams stir-fry vegetables
- 1tablespoons honeyingredient tip
Description
Gochujang Korean chilli paste adds a flavour punch to these colourful tofu bowls.
Method
Step 1 of 4
Whisk the gochujang, soy sauce, garlic, ginger, half of the rice wine vinegar and half of the honey together in a medium bowl. Tip in the tofu cubes, toss well and leave to marinate for 30 minutes. Remove the tofu from the marinade with a slotted spoon and set aside.
Step 2 of 4
Pour the marinade into a small saucepan and cook on a medium heat for 10 minutes, until reduced. Heat half the sesame oil in a large non-stick pan and cook the tofu for 6-8 minutes, stirring occasionally, until browned. Remove from the heat and pour over the reduced sauce.
Step 3 of 4
Heat the remaining oil in a wok on high heat and stir fry the mixed vegetables for 3 minutes, until just cooked.
Step 4 of 4
Divide the vegetables between 4 bowls and top with tofu. Serve with rice, if desired.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.