Cuisine: Korean-Inspired Vegan
Servings: 4-6

Ingredients

• 1 block firm tofu, drained and cut into bite-sized pieces
• 2 tablespoons soy sauce
• 2 tablespoons Gochujang (Korean chili paste)
• 2 tablespoons rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 1/4 teaspoon black pepper
• 1/4 cup chopped green onions, for garnish
• 1 cup mixed vegetables (such as bell peppers, carrots, and mushrooms), sliced

Instructions

1. In a shallow dish, whisk together soy sauce, Gochujang, rice vinegar, sesame oil, honey, grated ginger, and black pepper.
2. Add the tofu to the marinade and let it sit for at least 30 minutes, or up to several hours in the refrigerator.
3. Preheat a non-stick skillet or wok over medium-high heat.
4. Remove the tofu from the marinade, letting any excess liquid drip off.
5. Cook the tofu in the skillet until golden brown and crispy on all sides, about 5-7 minutes per side.
6. Add the mixed vegetables to the skillet and cook until they are tender-crisp, about 3-5 minutes.
7. Serve the vegan Korean-style BBQ tofu stir-fry hot, garnished with chopped green onions.

Matching Wines

Mujure: This dry and fruity white wine from Korea pairs perfectly with the sweet and spicy flavors of the dish.

Sangria: A refreshing and fruity red wine from Spain that complements the bold and savory elements of the stir-fry.

Soju: A light and crisp Korean rice wine that cleanses the palate between bites.