Korean BBQ Style Tofu Stir Fry

Korean BBQ Style Tofu Stir Fry

Posted by on Aug 11, 2018 in Oriental, Vegan Recipes
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Korean BBQ Style Tofu Stir Fry
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This Korean BBQ style tofu stir fry is made with tofu marinaded in a rich Korean BBQ marinade for at least 24 hours. Tofu is like a sponge and will soak up all those flavours, so it's well worth marinading at least for a few hours before. The rest of the sauce is used as the "stir fry sauce" so after marinading, there's only a few more ingredients to chuck into a wok and fry to perfection!
Servings Prep Time
2-3 people 4 hours
Cook Time
12 minutes
Servings Prep Time
2-3 people 4 hours
Cook Time
12 minutes
Korean BBQ Style Tofu Stir Fry
Print Recipe
This Korean BBQ style tofu stir fry is made with tofu marinaded in a rich Korean BBQ marinade for at least 24 hours. Tofu is like a sponge and will soak up all those flavours, so it's well worth marinading at least for a few hours before. The rest of the sauce is used as the "stir fry sauce" so after marinading, there's only a few more ingredients to chuck into a wok and fry to perfection!
Servings Prep Time
2-3 people 4 hours
Cook Time
12 minutes
Servings Prep Time
2-3 people 4 hours
Cook Time
12 minutes
Ingredients
Korean BBQ Marinade
Stir Fry Ingredients
Servings: people
Instructions
Marinade
  1. Add all the marinade ingredients apart from the cornflour and water into a saucepan and heat until the sugar has melted and it begins to boil.
  2. Mix the cornflour with 2 Tbsp water in a separate cup or bowl and add the mixture into the pan. Simmer for 5 minutes or until the mixture thickens.
  3. Cut the tofu into blocks and add to a container. Pour over the marinade and mix in well with the tofu. Refrigerate for a few hours, ideally overnight or 24 hours.
Stir Fry
  1. Heat 1 Tbsp sunflower or vegetable oil in a wok and add the marinated tofu. Set aside any remaining sauce. Fry until browned - about 5 minutes
  2. Add the noodles, pak choi, baby corn and mushrooms along with the rest of the sauce. Fry for around 5 minutes until the corn is tender. Serve with sliced red chilli and spring onion.

Vegan Thai Red Curry and Coconut Rice

Posted by on Jul 26, 2018 in Vegan Recipes
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Vegan Thai Red Curry
Print Recipe
Few things beat a good Thai curry, and this one is no exception! Fresh tasting and quick to make, this recipe will serve 4 people, or 2 extremely hungry people.
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Vegan Thai Red Curry
Print Recipe
Few things beat a good Thai curry, and this one is no exception! Fresh tasting and quick to make, this recipe will serve 4 people, or 2 extremely hungry people.
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 people 5 minutes
Cook Time
15 minutes
Ingredients
Curry
Coconut Rice
Servings: people
Instructions
Coconut Rice
  1. Add 1 can of coconut milk and 400ml of boiling water to a large saucepan and bring it to a boil.
  2. Add the jasmine rice, stir well and cover. Simmer on low for 12-15 minutes, stirring occasionally if necessary.
Curry
  1. Heat 1 tbsp vegetable oil in a large pan and fry the onion and ginger for 2 minutes. Add the mushrooms, broccoli, mange tout and baby corn and fry for another 2-3 minutes.
  2. Add the red curry paste, soy sauce and vinegar and continue frying for 2 minutes. Add the coconut milk and stir until it starts to boil. Reduce the heat and simmer for 5 minutes. Turn out the heat and add a large handful of spinach, mix in.
  3. Serve with the rice and sprinkle coriander, fresh chilli, red onion and sesame seeds on top.
Recipe Notes

I like mushrooms in this recipe, but it works equally well with fried tofu. Don't be afraid of subbing any of the vegetable ingredients the recipe calls for—use any type of veg you want!