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Korean-style stew with marinated tofu pieces


Serves: 4
timePrep time: 20 mins
timeTotal time:
Korean-style stew with marinated tofu pieces
Recipe photograph by Karen Thomas

Korean-style stew with marinated tofu pieces


Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
450Kcal
Fat
11gr
Saturates
3gr
Carbs
68gr
Sugars
16gr
Fibre
7gr
Protein
16gr
Salt
1.4gr

Áine Carlin

Áine Carlin

Former film actress Áine is a vegan food and fashion blogger. Her cookbooks Keep It Vegan and The New Vegan offer a plethora of straightforward and delicious recipes for all occasions. She has recently published a new book Cook Share Eat Vegan: Delicious plant-based recipes for Everyone.
See more of Áine Carlin’s recipes
Áine Carlin

Áine Carlin

Former film actress Áine is a vegan food and fashion blogger. Her cookbooks Keep It Vegan and The New Vegan offer a plethora of straightforward and delicious recipes for all occasions. She has recently published a new book Cook Share Eat Vegan: Delicious plant-based recipes for Everyone.
See more of Áine Carlin’s recipes

Ingredients

  • ½ tbsp coconut oil
  • 1 red onion, roughly chopped
  • 2 carrots
  • 1 large courgette
  • 1 yellow pepper, deseeded
  • 2 tbsp kimchi, from a 215g jar, drained
  • 1 x 160g pack Cauldron marinated tofu pieces
For the cooking paste
  • 3 tbsp YogiYo gochu jang Korean chilli cooking sauce
  • 1 tbsp tomato purée
  • 1 tbsp smooth peanut butter
  • ½ tbsp miso paste
  • ½ tbsp maple syrup
To serve
  • 250g short grain white rice, such as paella rice
  • 1 Jazz apple, cored and cut into matchsticks
  • a few sprigs of coriander
  • 1 spring onion, finely shredded

Step by step

Get ahead
Prepare to the end of step 3 the day before, cool, cover and chill. Reheat and finish off the recipe.
  1. Heat the coconut oil in a large saucepan. Add the red onion, season lightly, cover and let it soften for 5 minutes.
  2. Meanwhile, peel and cut the carrots into 1cm slices on the diagonal, chop the courgette into 1cm-thick half-moons, roughly chop the pepper and add all to the pan. Season; fry for 3 minutes or until the veg just begin to soften.
  3. Whisk together the cooking paste ingredients and add to the pan. Stir to coat and cover with 500ml water before adding the kimchi. Bring to the boil, reduce to a simmer and cook uncovered for 20-25 minutes.
  4. Meanwhile, rinse your rice thoroughly and transfer to a saucepan. Add 500ml boiling water, return to the boil and stir, then reduce to a slow simmer. Cover and cook for 15 minutes or until the water has been absorbed. Set aside and allow it to steam until needed.
  5. Add the tofu to the stew and heat through for a further 5 minutes.
  6. Serve in bowls with rice, apple matchsticks, coriander and spring onion.
Chef quote
Thank goodness for pre-marinated tofu pieces. With all the hard work already done, all you really need to do is add them to your favourite dish. They have bags of texture and flavour. Even the most fervent of tofu-phobes have succumbed to the delights of these ready-to-use pieces.

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