Gochujang & Peanut Butter Stir-fry

Everyone needs a stir-fry. I most often eat this or something like this early on in the week. I often make up a big batch of the sauce and keep it in the fridge to remove friction when I come home in the evening. Even though it’s easy, something about having to locate different bottles and jars has always seemed laborious to me. I like to keep a tub of gochujang in the house. I tend to go for big, bold flavours and it helps me achieve that with minimal work.

The vegetables given here should be seen as a suggestion rather than a list to strictly follow. (But I do highly recommend the ginger - it goes so well with peanut butter). I often use a finely sliced chicken breast instead of tofu, and use any vegetables I have in the fridge).

Serves: 2-4, depending on hunger levels

Ingredients

For the sauce:

2 tablespoons each :

gochujang

peanut butter (natural, unsweetened)

tamari

mirin

rice vinegar

water

For the stir-fry:

Olive oil, for frying

390g tofu, drained, dried, and cut into 2cm cubes

1 medium red onion, finely sliced

A thumb-sized piece of ginger, finely sliced into matchsticks

1 head broccoli, cut into small florets

200g frozen peas

Serving suggestions

Rice

Soba noodles

Roasted sweet potatoes

Directions

Place all of the ingredients for the sauce into a bowl and whisk to combine.

Heat the olive oil in a frying pan over medium-high heat. Add the drained, dried tofu and cook until golden brown. Let it sizzle for 2-3 minutes before tossing.

Add the onion and ginger and cook until softened, 1-2 minutes.

Then add the broccoli and peas and cook until the broccoli is tender, 4-5 minutes.

Pour over the sauce and stir to coat over the heat. Turn off once it’s steaming hot - if you cook peanut butter for too long it can turn claggy.

Serve with your side of choice.