Korean Bean Paste Stir-Fry with Tofu

I love using it in this recipe for its authentic taste, but you can also substitute it with Gochujang for a spicy twist. Chunjang is a Korean fermented black bean paste with a rich, savory flavor and a hint of sweetness.

Ingredients

For the tofu

• 200 g firm tofu, diced

• 2 tbsp cornstarch

• 1 tbsp Rapeseed oil with lemon flavor

For the vegetables (400g in total )

• ½ cup onion, diced

• 1 cups kohlrabi, diced

• 2 cup zucchini, diced

• 1 tsp sesame oil

For the sauce

• 1 tbsp Chunjang

• 1 tbsp premium dark soy sauce

• 1 tbsp syrup or sweetener of your choice

• 1 tsp vegan broth powder

• 1 tsp garlic powder

• 1 cup water

To finish

• 2 tsp sesame oil

  (Optional ingredients)

• Noodles,cucumbers,sesame seeds

Instructions

1. Toss the diced tofu with the cornstarch until evenly coated.

2. Heat some oil in a large pan over medium heat. Fry the tofu until golden and crispy on all sides. Remove from the pan and set aside.

3. In the same pan, heat 1 teaspoon sesame oil. Add the onion, kohlrabi, zucchini, and chopped garlic. Sauté until the vegetables are tender.

4. Return the fried tofu to the pan with the vegetables.

5. In a small bowl, whisk together the bean paste, dark soy sauce, syrup (or your preferred sweetener), vegan broth powder, and water.

6. Pour the sauce into the pan and stir well to coat everything evenly. Cook for at least 5 minutes, allowing the sauce to thicken.

7. Drizzle with the remaining 2 teaspoons sesame oil, give everything a final stir, and serve hot over steamed rice or boiled noodles.

   

This version below is made with Gochujang and served over rice.