Ingredients
- 1 Tbsp.
sunflower oil
- 250 g
firm tofu, cut into 1cm-thick slices
- 1
onion, finely sliced
- 1
garlic clove, crushed
- 1/2
-1tbsp gluten-free gochujang paste
- 400 g
kimchi, we used vegan Vadasz
- 150 g
shitake mushrooms, sliced if large
- 1 l
gluten-free vegetable stock
- 1 Tbsp.
tamari (a gluten-free soy sauce)
- 2
spring onions, finely sliced
Directions
-
- Step 1Heat 1/2 the oil in a large frying pan (that has a lid) over medium heat and fry the tofu (in batches if needed) until golden, about 5min per side. Set aside on a plate.
- Step 2Add remaining oil to the pan and fry the onion for 5min, until softened. Stir in the garlic and gochujang, fry for 1min then add the kimchi, mushrooms, stock and tamari. Bring to the boil, then reduce heat and simmer for 10min, or until mushrooms are tender.
- Step 3Return tofu to the pan to heat through; check seasoning. Garnish with spring onions and serve with rice noodles or rice.
GH TIP
Reblochon, a full flavoured, soft, washed-rind cheese from France, is traditionally used in tartiflette, but if you can’t find it you could use a mixture of Gruyère and Taleggio.
Per serving:
- Calories: 188
- Protein: 12g
- Total fat: 9g
- Saturates: 1g
- Carbs: 13g
- Tota sugars: 9g
- Fibre: 6g
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