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
1/2 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 1/2 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
- Prep all ingredients. Heat water in a separate pot for vermicelli.
- Heat oil in a large non-stick pan. Add onion and shiitake, cook for 5 minutes stirring occasionally.
- 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.
- Add greens onion and sesame oil. Heat thoroughly.
- Cook vermicelli according to directions.
- Serve individually in bowls – vermicelli covered with tofu mixture and juices and topped with cilantro.
Keywords: korean tofu gochujang, gochujang stir fry vegetables