Serves: 2
Ready in: 30 minutes
Ready in: 30 minutes
I'm completely aware that I was taking a bit of a gamble when I first decided to see if gochujang and red wine were a compatible duo but I had a sad looking dribble of wine left in the bottle so I threw caution to the wind and whacked it in the pan. It helped to add a more savory edge to the fermented taste of the gochujang whilst also helping to dilute the spiciness. Because it is quite a spicy sauce, I recommend having it with some sort of fresh and juicy cooked veg like courgettes or with a salad.
Ingredients
- 200g extra firm tofu
- 2 courgettes
- 1 yellow pepper
- 30ml red wine
- 1/2 cup vegetable stock
- 1 tbsp gochujang
- 1 tbsp liquid sweetener
- 1 tbsp tomato puree
- 1 tbsp vegan oyster sauce
- 2 tsp white miso paste
Method
- To a pan, add the wine, stock, gochujang, sweetener, tomato puree, miso and vegan oyster sauce and boil down to a thick syrup (about 20 minutes) stirring frequently.
- In a separate pan, saute the chopped courgettes and pepper for about 5 - 10 minutes.
- Once the sauce has become thick, add the cubed tofu and cook for another 5-10 minutes
Substitutes
- Red wine - you can just skip it entirely if you like.
- Gochujang - any kind of chili paste would be fine but I'm not sure if you'd get the same kind of sticky texture.
- Tofu- I've also used this sauce on cauliflower buffalo wings
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