Gochujang tofu
Ready in around 25 mins
- Energy: 3802kj (908Kcal)
- Protein: 36g
- Carbohydrate: 49g
- Fat: 56g
- Contains: Soy, Gluten, Sesame, Egg, Peanuts
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1. TO PREPARE THE TOFU:
Remove the tofu from its packaging and cut into 2 cm cubes. Place in a bowl with the gochujang marinade, season with salt, toss to coat well and leave to marinade for 10 mins.
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2. TO COOK THE KOREAN STYLE FRIED BARLEY:
Slice the mushrooms. Rinse the bok choy under water, cut off the root end and discard. Slice into 1 cm slices. Place a non-stick frying pan over a medium-high heat. Once hot add a drizzle of oil and add the mushrooms. Cook for 2-3 mins. Open the bag of steamed barley squeezing gently to break up any large clumps. Add to the pan and cook for 1-2 mins. Add the bok choy and edamame, season with salt and cook for 1-2 mins. Add the Korean seasoning and cook for 1-2 mins. Remove from the pan and cover to keep warm.
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3. TO COOK THE GOCHUJANG TOFU:
Place the pan back over a medium heat. Once hot and 1 tbsp oil and add the tofu cubes to the pan and cook for 4-5 mins stirring occasionally to heat the tofu. Pour in the remaining marinade and cook for a further 30-60 secs until reduced.
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To serve:
Spoon Korean style barley and vegetables into bowls. Top with gochujang tofu. Dollop with kimchi mayo and sprinkle over peanuts and crispy shallots. Mix together to eat.
- 2 packs of tofu
- 1 pack of steamed barley
- 1 pot of gochujang marinade
- 1 pot of Korean seasoning
- 1 pot of kimchi mayo
- 1 sachet of peanuts and crispy shallots
- 1 pot of edamame beans
- 1 bag of mushrooms
- 1 pack of Bok choy
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