Korean Sticky Tofu Stir Fry with Vegetables
Korean Sticky Tofu Stir Fry with Vegetables
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- 1 pack of The Spice Tailor Sticky and Spicy Korean Stir Fry Sauce
- 1 tbsp. vegetable oil
- 300g firm tofu, diced
- 1 carrot, julienned
- 50g mangetout
- 1 yellow pepper, diced
- 150g small broccoli florets
Garnishes:
- 2 spring onions, thinly sliced
- 2 spring onions, thinly sliced
- Short grain white rice to serve (optional)
- To prepare, place a pan or wok over a medium high heat and add 1 tbsp. of vegetable oil. Add the diced tofu and fry for 3-4 minutes until golden. Then add the carrot and broccoli.
- Cook for 2-3 minutes, then add in the yellow pepper. Cook until all vegetables are softened, then pour in the stir fry sauce from the packet and give everything a good stir so all ingredients are coated.
- Leave to heat through for a minute or so, then serve with sliced spring onions and sesame seeds scattered over the top.
- 1 pack of The Spice Tailor Sticky and Spicy Korean Stir Fry Sauce
- 1 tbsp. vegetable oil
- 300g firm tofu, diced
- 1 carrot, julienned
- 50g mangetout
- 1 yellow pepper, diced
- 150g small broccoli florets
Garnishes:
- 2 spring onions, thinly sliced
- 2 spring onions, thinly sliced
- Short grain white rice to serve (optional)
- To prepare, place a pan or wok over a medium high heat and add 1 tbsp. of vegetable oil. Add the diced tofu and fry for 3-4 minutes until golden. Then add the carrot and broccoli.
- Cook for 2-3 minutes, then add in the yellow pepper. Cook until all vegetables are softened, then pour in the stir fry sauce from the packet and give everything a good stir so all ingredients are coated.
- Leave to heat through for a minute or so, then serve with sliced spring onions and sesame seeds scattered over the top.
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Coat this tongue-tingling Korean-style sauce on your choice of meat or vegetables for a vibrant stir-fry of your dreams, ready in mere minutes. Maximum flavour with minimal effort.
Inspired by the popular Korean dish ‘Dakgalbi’, this Stir Fry Sauce incorporates the delicious flavours of red chilli and fermented soybean paste. Stir fries are the perfect introduction to Asian cooking. ‘Wok hei’ - which roughly translates to ‘breath of the wok’- encapsulates the magic art of the stir fry. The technique of stir frying originated in China but has since been adopted by other Asian nations. To create this Korean-inspired stir fry, we’ve incorporated the heat from chilli, umami from soybean and sweetness from sugar - all culminating in a deliciously moreish Stir Fry Sauce. Simply fry, coat, sizzle, and serve for a delicious, restaurant quality stir fry in minutes.
