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

  1. Whisk together first 4 ingredients in a jug to make your sauce.
  2. Coat your tofu in cornflour.
  3. Fry tofu then deglaze with 1 tsp soy sauce and then put aside.
  4. Fry mushrooms and then deglaze with 1 tsp soy sauce and set aside.
  5. Fry spinach until wilted and deglaze with 1/2 tsp soy sauce.
  6. 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.