Mushroom & Tofu Gochujang Curry
Cooked in a light and spicy coconut sauce, this mushroom & tofu Gochujang curry is infused with plenty of umami.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 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
- salt
TO SERVE
- rice
- spring onion
- red chilli
Instructions
- 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.
Nutrition
Serving: 400gCalories: 418kcalCarbohydrates: 61gProtein: 16gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 620mgPotassium: 577mgFiber: 4gSugar: 12gVitamin A: 252IUVitamin C: 17mgCalcium: 69mgIron: 3mg