When I think of Korean food, I specifically think about kimchi and gochujang. Gochujang, a red chili paste, is often featured in many Korean dishes. It combines savory, sweet, spicy flavors and adds a unique flavor to any dish. Luckily, you can find gochujang in most grocery stores in the “Asian Foods” aisle. Generally, when you think of stir-fry, you are probably imagining a bed of rice. But alas, we try to avoid those carbohydrates! So here, we crumbled our tofu to mimic the missing rice component. It works beautifully!
- Sliced White Mushrooms (10 oz)
- Firm Tofu (16 oz)
- Frozed Shelled Edemame (14 oz)
- Salad Greens (7 oz, we used half the Tahini, Pepita & Apricot Slaw Kit from Trader Joes. This salad mix included shredded carrots, cabbage, broccoli, and kale)
- Green Onions (2 finely chopped)
- Garlic (5-6 cloves, minced)
- Ginger (1 tablespoon, freshly ground)
- Sesame Oil
- Soy Sauce
- Lime juice
- Rice wine vinegar
- Olive oil
Music by https://www.bensound.com
Recipe (4 servings)
- Boil up water with some salt in a pot. Add the frozen shelled edemame once water is boiling. Cook for about 4-5 minutes until tender. Then drain and cool in an ice-bath.
- Prepare the sauce by combining 2 tablespoons of gochujang, 1 teaspoon of honey, 1 teaspoon of sesame oil, 1 teaspoon of rice wine vinegar and the juice of 1 lime. Mix thoroughly.
- In a large nonstick pan on medium high heat, heat up a tablespoon of olive oil. Add the mushrooms once the oil is hot. Cook for about 6-8 minutes until the mushrooms release some of the water. Add the crumbled tofu next and cook for another 6-8 minutes. Add the garlic and ginger next. Then add the salad greens and toss the sauce in. Add soy sauce to taste. Turn the stove off and add the edamame and green onions.
- To serve, place in a large bowl, garnish with some green onions and add more gochujang if needed for spice!