One-Pan Gochujang Tofu and Greens
One of the best ways to cook good food fast is to lean into high-impact, flavour-boosting ingredients. In this recipe we quickly pan-fry tofu, then br...aise it in some gochujang-enhanced broth for a weeknight-friendly dinner. Gochujang keeps in the refrigerator for several months. Any leftovers can be used to make stir-fries or to add some heat to soups. Read more One of the best ways to cook good food fast is to lean into high-impact, flavour-boosting ingredients. In this recipe we quickly pan-fry tofu, then braise it in some gochujang-enhanced broth for a weeknight-friendly dinner. Gochujang keeps in the refrigerator for several months. Any leftovers can be used to make stir-fries or to add some heat to soups.

points
protein
vegetables
spices
seeds

points
protein
vegetables
spices
seeds
NUTRITION PER SERVING (Read more)

points
protein
vegetables
spices
seeds
User comments (3)
Is there a way to get more flavour into the tofu - marinade etc?
Sauce was nice but not sure the tofu took on the flavour as much as chicken would for example.
Lovely flavour! And a different way of having Tofu than I normally do.
My experience of cornflour is that it doesn't mix well into hot liquids. I query if that instruction is quite right. I felt the flavour wasn't quite right for me. Maybe just personal preference. Still edible, I just felt it was missing something. Thanks.