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Spicy Korean Inspired Veggie Stir Fry
By @realizing_fitness
Ingredients
4 tbsp (divided into 2) neutral oil of choice
4 cloves garlic, minced
1 tbsp ginger, minced
1 onion, sliced
2 carrots, julienned
1 red bell pepper, sliced
a few handfuls of snap peas
I block extra firm tofu, pressed
2 + 1 tbsp soy sauce (or tamari), divided
4 tbsp gochujang (Korean fermented chili paste)
1 tsp gochugaru (Korean chili powder) (optional)
2 tbsp maple syrup
1 tbsp toasted sesame oil
1/2 tsp black pepper
2 spring onions
2 tsp toasted sesame seeds
4 servings brown rice
Method
In a bowl, combine 2 tbsp soy sauce, gochujang, gochugaru, maple syrup, toasted sesame oil and black pepper. Set aside.
Grate or crumble tofu by hand.
In a frying pan over medium-high, heat oil. Add tofu and cook until golden and crispy on the all sides. Season with 1 tbsp soy sauce.
While your tofu cooks, heat remaining oil in a separate (large) frying pan over medium-high heat. Add ginger and garlic. Cook until fragrant, then add onion. Cook until onion is translucent.
Toss in remaining veggies and cook until nearly done. Add in tofu, spring onion and then pour in your paste/sauce. Stir to coat. Add a little water, if necessary.
Cook for another minute or two, until veggies are tender, but crisp. Taste, adjust seasoning to suit your personal preference.
Serve over your favourite rice and sprinkle with toasted sesame seeds. Enjoy!
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