Cooked in a light and spicy coconut sauce, this mushroom & tofu Gochujang curry is infused with plenty of umami.
Quick and easy, this mushroom & tofu Gochujang curry makes a deeply satisfying meal. Cooked in a light and spicy coconut sauce and served on basmati rice, it can be ready on the table in under 30 minutes. If you have time to plan, press the tofu ahead of time (you can leave it in a tofu press in the fridge for a few hours if needed) so it has more time to drain and is ready to use as soon as you start cooking.
If you are looking for further inspiration to make delicious and healthy meals with tofu check out my evergrowing tofu recipe collection here.
What is Gochujang paste?
I discovered Gochujang paste a few months ago and loved it straight away. It is a Korean red chilli paste that has been fermented with rice, soybean, barley and salt. Its very unique sweet and spicy savoury taste, adds a lot of umami and depth to dishes.
Many supermarkets offer their own paste, but I prefer Chung Jung One Sunchang Red Pepper Paste which you can easily find online. It comes in a large tub that will keep in the fridge once opened.
It is a versatile ingredient that goes with pretty much anything from vegetables, tofu, and eggs to meat or fish. It is pretty spicy so watch out for how much you are using.
How to make this mushroom & tofu Gochujang curry
This is a very quick and easy recipe to make. To enhance the flavour of the tofu, you will need to press it first for at least 15 minutes. When I am organised enough to plan ahead for dinner, I place a tofu block in a tofu press in the morning and leave it to drain in the fridge during the day.
For the rest, this recipe uses a few simple steps:
- Mix the Gochujang paste with tamari sauce, rice vinegar and brown sugar in a bowl.
- Chop the onion and mushrooms. Dice the pressed tofu.
- Prepare the rice while you cook the onion, mushrooms, peas and tofu with the Gochujang sauce and coconut milk.
- 15 minutes later, serve the curry on rice, topped with a sprinkle of sliced spring onion and some chilli.
Here are more tofu recipes you may like to try:
- STIR-FRIED CAULIFLOWER RICE WITH STICKY TOFU [VEGAN]
- TOFU CURRY
- CRISPY SESAME TOFU [VEGAN]
- JAMAICAN TOFU SCRAMBLE [VEGAN]
- THE “NO-EGG” VEGAN EGG SANDWICH
I hope you enjoy this mushroom & tofu Gochujang curry recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Mushroom & Tofu Gochujang Curry [vegan]
Disclaimer: the equipment list above includes affiliate links to products I use and like.
- 400 g extra-firm tofu
- 200 g basmati rice
- 2 tbsp melted coconut oil
- 1 medium onion
- 250 g mushrooms
- 125 g frozen peas
FOR THE SAUCE:
- 1 1/2 tbsp Gochujang paste (I used Chung Jung One Sunchang Red Pepper Paste)
- 2 tbsp tamari sauce
- 1 tbsp rice vinegar
- 2 tbsp light brown sugar
- 200 ml light coconut milk
- lemon juice to taste
- spring onion
- red chilli
- Press the tofu for around 15 minutes to extract as much water as possible. You can use a tofu press or wrap the tofu in a clean towel and press it between 2 plates by securely placing something heavy on top. When done, cut the drained tofu into 1.5-cm / 1/2-inch dice.
- In the meantime, start cooking the curry.
- In a mixing bowl, stir together the Gochujang paste, tamari sauce, rice vinegar and brown sugar. Set aside
- Cut the onion into small dice. Roughly chop the mushrooms.
- Start cooking the rice.
- Heat the coconut oil under medium heat in a large frying pan. Add the diced onion and fry until soft, about 5 minutes.
- Add the mushrooms to the pan and fry for another 5 minutes.
- Add the tofu and frozen peas. Mix in the Gochujang sauce and coconut milk. Stirring often, cook for a further 5 minutes until the peas are cooked.
- Season to taste with a splash of lemon juice and some salt if needed.
- Serve on rice, topped with a sprinkle of sliced spring onions and some chilli.
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