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Gochujang tofu

with Korean style barley and kimchi mayo

Ready in around 25 mins

RECIPE FACT:
Tofu is a great source of iron, calcium and provides protein in a plant-based diet.
Nutritional Info:
  • Energy: 3802kj (908Kcal)
  • Protein: 36g
  • Carbohydrate: 49g
  • Fat: 56g
  • Contains: Soy, Gluten, Sesame, Egg, Peanuts
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 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.

  • 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.

  • 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.

  • 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.

Ingredients In your box:
  • 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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