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    Chef Cindy » Recipes » Gochujang Tofu Veggie Stir-Fry with Vermicelli

    Gochujang Tofu Veggie Stir-Fry with Vermicelli

    Published: Nov 18, 2021 | Modified: Jan 18, 2022 by Chef Cindy | Leave a Comment

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    Gochujang Tofu Veggie Stir-fry in bowl

    Many an ingredient can go into this recipe, and it did! Gochujang Tofu Veggie Stir-Fry with Vermicelli is one of those recipe creations that comes when you say to yourself, “What can I make for dinner”? Many of these are staple ingredients I recommend to have when stocking your refrigerator and pantry. Besides the base veggies for this recipe, the essential flavoring comes from the Mother-In-Laws Gochujang Fermented Chile Sauce. If that’s all you have on hand, you can make a delicious broth with that alone! Add in all of my extra ingredients, and you will have a perfectly balanced sweet, spicy, umami tofu dinner!

    • Bowls filled with different types of ingredients on a table for the recipe with Gochujang and Tofu
    • Gochujang and other spices lined up on counter
    • Instant Whole Grain Rice Vermicelli

    Prep your ingredients beforehand to make cooking smooth and easy!

    • Tofu Veggie Stir-fry cooking in pan
    • Gochujang sauce in measure cup
    • Gochujang Tofu Veggie Stir-fry cooking in pan

    Cook your veggies. Blend all of the liquid ingredients into the vegetable broth. Pour the broth mixture into the stir-fry. Heat thoroughly and serve over vermicelli, topped with fresh cilantro!

    A bowl of tofu vegetable stir-fry on a plate, with Gochujang tofu and Vegetable Broth
    Gochujang Tofu Veggie Stir-fry in bowl

    Learning how and why you need to cook more plant-based meals is an eco-friendly task you can take on to help fight climate change. If you’d like to read more about eco-conscious cooking, check out The Mindful Fork!

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    Gochujang Tofu Veggie Stir-fry in bowl

    Gochujang Tofu Veggie Stir-Fry with Vermicelli

    ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
    • Author: Chef Cindy
    • Prep Time: 20 minutes
    • Cook Time: 30 minutes
    • Total Time: 50 minutes
    • Yield: 6 servings 1x
    • Category: Dinner
    • Method: Stir-fry
    • Cuisine: Healthy
    • Diet: Vegan
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    Description

    Gochujang Tofu Veggie Stir-Fry with Vermicelli is an easy vegan stir-fry to make for a weekday meal. It’s healthy, delicious, and warming for a fall/winter dinner. 


    Ingredients

    Scale

    2 Tbsp olive oil

    ½ red onion, diced

    1 package shiitake mushrooms, sliced

    2 carrots, sliced diagonally

    1 block tofu, pressed & cubed

    2 celery stalks or bok choy, sliced 

    2 cups kale, chopped

    2 ½ cups vegetable broth

    1 tsp tamari

    1 tsp brown rice vinegar

    5 drops umeboshi plum vinegar

    2 Tbsp Gochujang Fermented Chili Sauce *Garlic, Mother-In-Laws Brand recommended

    2 Tbsp Mirin Rice Cooking Wine

    2 green onions, chopped 

    5 drops toasted sesame oil

    3 Instant Whole Grain Rice Vermicelli Portions

    1 bunch cilantro, chopped


    Instructions

    1. Prep all ingredients. Heat water in a separate pot for vermicelli.
    2. Heat oil in a large non-stick pan. Add onion and shiitake, cook for 5 minutes stirring occasionally.
    3. Add carrots and cook for another 5 minutes. Gently stir in tofu, celery, bok choy, and kale. Add broth mixture and simmer until ingredients are tender. 
    4. Add greens onion and sesame oil. Heat thoroughly. 
    5. Cook vermicelli according to directions.
    6. Serve individually in bowls – vermicelli covered with tofu mixture and juices and topped with cilantro. 

    Keywords: korean tofu gochujang, gochujang stir fry vegetables

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    Hi, I'm Cindy! Vegan chef with a flexitarian palate and a passion for inspiring new ideas in the kitchen! 

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