Tofu & gochujang stew
- Serves: 4
- Ready in: 30 minutes
- Firm tofu, 300g
- Gochujang, 3 tbsp
- Sesame oil, 2 tbsp
- Light soy sauce, 2 tbsp
- Star anise, 1
- Rice vinegar, 1 tbsp
- Spring onions, 1 bunch
- Garlic, 2 cloves
- Ginger, 1 large knob
- Sweetheart cabbage, 1 half
- Cornflour, 1 tsp
- Take the tofu out of its packet, drain it and pat it dry with kitchen roll. Cut into cubes (about 1 inch thick).
- Throw it into a mixing bowl with 1 tbsp each of gochujang, sesame oil & soy sauce. Leave to marinate whilst preparing your other bits.
- Wash, peel and trim the spring onions. Chop them into thirds. Fry in a dry pan until lightly blackened all over. Set aside.
- Slice the ginger (peeled or unpeeled) into matchsticks, and slice the garlic cloves as finely as your knife skills allow. Chop the cabbage into squares roughly the same size as the tofu.
- Get a frying pan nice and toasty and add a tbsp of light oil. Fry the tofu cubes until they take on some colour on all sides. Once done, scoop them out, set aside, turn the heat down to medium and add the ginger, garlic & star anise (use your best judgement on whether more oil is needed at this point). Keep the contents of the pan moving and when softened, throw in the cabbage and coat in all the oils.
- In the bowl you used making the tofu marinade, add 2 tbsp each of gochujang and soy sauce and 1 tbsp each of sesame oil and rice wine vinegar. Give it a quick stir and pour over the fragrant cabbage along with 300ml of boiling water (be careful it doesn't spit) and reduce to heat to medium-low.
- In a cup, mix the cornflour with 2 tsp of water until there are no lumps and add that to the pan. Let it simmer for about 10-15 minutes.