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Gochujang Veggies with Crispy Tofu and Cashews

by Niki Webster from Rainbow Bowls

This quick and easy vegan stir fry is packed with substantial tofu and a flavourful gochujang sauce.

From the book

Niki Webster


So many glorious flavours and textures here: crunchy veg, crispy tofu and toasted cashews in the most delicious creamy spiced sauce. You can serve it with rice or noodles if you like, but I think it’s more than substantial enough just as it is.
What’s gochujang? Gochujang or red chilli paste is a savoury, sweet and spicy fermented condiment popular in Korean cooking. A brilliant ingredient for your storecupboard.

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5 spring onions, sliced
1 tbsp coconut oil, plus 1 tsp for the tofu
3 garlic cloves, sliced
1 tsp grated fresh ginger
1 carrot, cut into batons
½ courgette, sliced
1 red pepper, deseeded and sliced
380g firm tofu, drained well and cut into 2cm cubes
3 tsp cashews, toasted
Handful of fresh coriander
For the sauce:
3 tsp gochujang paste
3 tbsp dark soy sauce or tamari
3 tbsp toasted sesame oil
1 tbsp rice vinegar
1 tbsp maple syrup
juice of 1 lime
200ml light coconut milk

Essential kit





Fry the spring onions in 1 tablespoon of coconut oil in a frying pan for 4–5 minutes until soft. Add the garlic and ginger and fry for a further minute. Add the veg and stir for 4–5 minutes until just tender. Turn off the heat while you fry the tofu and make the sauce.

Heat 1 teaspoon of coconut oil in a large frying pan or wok. Fry the tofu for 1–2 minutes on each side until brown and crispy, then transfer to a plate and keep warm.

To make the sauce, add all the ingredients to a jar and mix to combine.

Add the sauce to the pan with the veg, stir to combine and turn the heat to medium. Cook for 1–2 minutes to warm through.

To serve, top the veg with the crispy tofu, toasted cashews and coriander.


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