Gochujang smoked tofu stir fry

Spicy, savoury, tangy, complex and a deeply satisfying rust red in colour.

• 1 block smoked tofu, cut into mouth-sized pieces
• 2 tsp cornflour
• Pinch of Chinese five spice powder
• Pinch of black pepper
• Pinch of salt
• 3 tbsp veg oil
• 1 red pepper, finely sliced
• Handful of fine green beans, cut into short pieces
• 5 spring onions, sliced
• 2 tbsp soy sauce
• 2 tbsp gochujang chilli paste
• 2 tbsp black vinegar
• 3 tbsp brown sugar
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger

1. In a bowl, mix together the tofu pieces, cornflour, five spice, black pepper and salt
2. In a separate small bowl, mix together the soy sauce, gochujang, black vinegar, brown sugar and sesame oil
3. In a wok or deep pan, heat the veg oil and, shaking off the excess cornflour as you pick them up, fry the tofu on both sides until golden. Then remove from the pan and set on one side
4. Wipe the pan out with a paper towel and heat the remaining 1 tbsp of oil over medium/high. Add the spring onion, garlic and ginger and stir fry until fragrant
5. Add the red pepper and green beans and stir fry for a couple of mins
6. Give the sauce a stir and pour it into the pan, stir together and heat through until bubbling
7. [If you want the sauce to be thicker, mix the cornflour left in the tofu bowl with a small amount of water and add to the pan, stir and cook until glossy and thickened]
8. Add the cripsy tofu back into the pan, give it a stir together and serve immediately

Serve with coconut rice or thick noodles, sprinkled with fresh coriander leaves and toasted sesame seeds