Vegan Tofu & Vegetable Soboro with Gochujang

Name: Vegan Tofu & Vegetable Soboro with Gochujang
Total time: 600 s
Yield: 4 Servings
Cuisine: British
Ingredients: 500 g Firm Tofu; About 500g Vegetables *I used Carrot, Peas, Corn Kernels and Choy Sum; 1 tablespoon Sesame Oil; 1 clove Garlic *grated; 1 cup Vegetable Stock *OR Chicken Stock if you prefer; 1 small piece Ginger *grated; 3 tablespoons Soy Sauce; 3 tablespoons Gochujang (Korean Spicy Miso) *add more if you like; 1 & 1/2 tablespoons Sugar *add more if you like

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Spicy Pork & Tofu Soboro Don’ is very popular among my family members, and I cook it very often. Today I tried to cook a Vegan version of it. I usually use Toban Djan (Chilli Bean Sauce) for the spiciness, but I used Gochujang (Korean Spicy Miso) today as it adds sweetness and Umami as well. You can use Toban Djan OR other Chilli Sauce, and alter the amount of Sugar.

Hiroko Liston @hirokoliston

Saved

Ingredients

10 minutes

4 Servings

500 gFirm Tofu
About 500gVegetables *I used Carrot, Peas, Corn Kernels and Choy Sum
1 tablespoonSesame Oil
Sauce
1 cloveGarlic *grated
1 cupVegetable Stock *OR Chicken Stock if you prefer
1small piece Ginger *grated
3 tablespoonsSoy Sauce
3 tablespoonsGochujang (Korean Spicy Miso) *add more if you like
1 & 1/2 tablespoonsSugar *add more if you like

Saved

Steps

10 minutes

1

Break tofu into crumbles. Cut all vegetables into small pieces.
2

Combine all the sauce ingredients in a measuring jug or bowl.
3

Heat oil in a large frying pan over medium heat, and cook vegetables. Some vegetables can be cooked very quickly, so cook them accordingly. Add soft parts of green leafy vegetables at the very last.
4

When the vegetables are softened, add the sauce, and bring to the boil. Add the crumbled tofu, and stir until the sauce is thickened OR almost gone.
5

Serve with freshly cooked rice.