Spicy Tofu Veggies Stir-fry

Usually for the weekdays, I try my best to plan ahead what to have for dinners. It’s easier to do groceries in the weekends and I get less stress thinking what to eat for each day. We even keep an excel file filled with sheets recording our dinners for the last three years. This I might share with you in another post.
But my planning doesn’t reach till Friday, as I exhausted all my ideas for Monday to Thursday. So I decide to be a bit more adventurous and try out new things on Fridays. This dish was an accidental one but it was perfect. Warm, comforting, and spicy! I can’t live without spicy food. I think as a Korean this desire will never die off till I die.
So here’s the one-pan required, easy, under 20 minutes dinner recipe! You can use up different veggies than me because in the end recipe exists just as a guideline, not a rule!

 

Ingredients – por. for 2 persons
2 spring onions
1 medium size onion
3 cloves of garlic
1 pack of firm tofu
1 Tbsp vegetable oil – I would refrain from using olive oil!
1 Tbsp soy sauce
2 Bell peppers/Paprikas
1 bunch of Bok choy
50g Shiitake mushrooms
Cooked brown rice for two persons*

*I use this recipe for brown rice! It makes perfect rice every time. A small tip would be to add a piece of kelp when you cook the rice. It leaves no sea or fishy taste but makes rice shiny and more flavorful!

For the sauce
2 Tbsp Gochujang, Korean red pepper paste
2 Tbsp Soy sauce
1/2 Tbsp Sesame oil
1/2 Tbsp sugar or honey

How to cook it

1. Cut tofu into small cubes or simply mash it with your hands on a pan. I just squeezed tofus and made it into crumbs. Add the oil and soy sauce and stir-fry it for about 8 minutes on a medium to medium-high heat till golden brown. This allows the texture to be more pleasant and tofu to absorb all the taste!

2. Slice the onions and mince the garlics. Cut the white parts of spring onions finely. Add all of them to the pan and stir-fry together for 5-7 minutes.

IMG_20181207_202402

 

3. Prepare all other veggies into similar size so that it will cook at the same time. For example, I added the white part of bok choy with paprika since it takes longer to cook than the green parts.

(These Bok choys were from the weekend market and

at first I thought they were cabbage LOL)

4. Add the cut vegetables into the pan and stir-fry together for 8 more minutes. Meanwhile, cut the green parts of bok choy and spring onions. Prepare the sauce as well.

IMG_20181207_204700.jpg

6. Add the sauce and cook all for 1-2 minutes.
7. Put all the green parts, cook it for 30 more seconds and it’s all done!

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I hope you give this recipe a try! Wish you a joyful and healthy cooking day 🙂

2 Comments Add yours

  1. This looks great! I’m a tofu noob, for this recipe do you press the water from the tofu or just put it in the pan out of the package?

    Liked by 1 person

    1. YORIYURI says:

      Thank you for your question! 🙂 and it’s a good one. I usually just dry out the water while cooking it but it takes more time. If you want to shorten the cooking time I would recommend to press out the water before putting it on a pan!

      Liked by 1 person

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