VEGAN GOCHUJANG JJIGAE – SPICY TOFU STEW

Gochujang Jjigae is a delicious Korean stew that’s been fired up with gochujang paste.  It’s often made with meat such as ground pork, but this is a slightly lighter take on the recipe made using the best tofu that I’ve found. Totally vegan and really easy to throw together in minutes (just like this EPIC vegan traybake).

The paste for Gochujang jjigae is made from spicy red peppers and adds a good whack of heat to this vegan tofu stew. It also adds a beautiful warm colour to the dish. The paste I used was deliciously savoury thanks to a hint of garlic and onion. You can easily pick up Gochujang paste online (try here) and you can get a gluten free version too. The paste can be used in loads of ways, try stirring it through some scrambled eggs, or a little rice to liven things up. 

Today is the first day of summer WHOOP WHOOP! So to make the most of the delicious seasonal veg, I added asparagus and courgettes to the Gochujang jjigae. They freshen things up and add a welcome pop of green goodness. Lots of recipes call for potato, but to boost the goodness a little further, I went with sweet potatoes instead. Their sweetness works really well in this spicy tofu stew and apparently they’re loaded with vitamin C, so this recipe will make you a better human in every way. 

Gochujang Jjigae – Spicy Tofu Stew

This Gochujang jjigae is a beautifully spicy tofu stew from Korea. Completely vegan & packed with asparagus, courgette & sweet potato, enjoy!

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course easy dinner, healthy and easy, Main Course, midweek meals

Cuisine Korean

Servings 2 People

Ingredients

  

• 2 tbsp sunflower oil
• 1 onion chopped
• 2 cloves garlic finely chopped
• 2 tbsp Gochujang paste
• 500 ml water or veg stock
• 1 medium sweet potato peeled & chopped into 1 cm cubes
• 280 g firm tofu chopped into 1cm cubes
• 1 courgette chopped
• 1 bunch asparagus chopped
• A little sliced spring onion/crispy shallots/toasted fennel seeds to garnish

Instructions

 

• In a medium saucepan on medium heat, sweat onion for 3 or 4 mins. Add garlic & sweat for 1 more min. Stir in paste, cook for 30 seconds. Add water & bring to boil. Add potato & simmer.
• Meanwhile, in a frying pan on high heat add remaining oil. Stir-fry tofu for 4-5 minutes until golden. Reserve.
• When sweet potato is tender (about 10 minutes), add courgette and asparagus to pan. Cook for 3 minutes or until tender. Stir through tofu & garnish before serving.

Keyword Chilli, gochujang, stew, tofu, vegan, vegetarian