Get ready to discover the wonders of Korean dishes (and gochujang).
Ingredients
- 3 tbsp gochujang paste
- 3 tbsp maple syrup
- 3 tbsp rice vinegar
- 3 tbsp sesame oil
- 225g firm tofu
- Cornflour
- Soy sauce
- 150g-200g mushrooms
- 100g spinach
- 2 servings of rice
- 1/3 cucumber (either grate or peel it all)
- Carrot (either grated or peel it all)
- Sesame seeds
- Spring onion
Method
- Whisk together first 4 ingredients in a jug to make your sauce.
- Coat your tofu in cornflour.
- Fry tofu then deglaze with 1 tsp soy sauce and then put aside.
- Fry mushrooms and then deglaze with 1 tsp soy sauce and set aside.
- Fry spinach until wilted and deglaze with 1/2 tsp soy sauce.
- Serve with rice, carrot, cucumber, sesame seeds and spring onion.
Additional notes
- Traditionally you would have everything separately, pour on the sauce and then mix it all together.