Korean Tofu & Tomato Stir-fry with Potatoes

A quick and flavorful dairy-free, gluten-free Korean-inspired stir-fry perfect for a light lunch.

Ingredients

• 150g Firm Tofu
• 1 medium Tomatoes
• 2 tbsp Gluten-Free Soya sauce
• 1 tsp Honey
• 1 small Potato
• 1 tsp Sesame oil
• 1 clove Garlic
• 1/2 tsp minced Ginger
• 1/2 tsp Gochujang (Korean chili paste)
• 1 tbsp sliced Green onion

Instructions

1. Press tofu to remove excess water, then cube. Ensure tofu is firm to prevent crumbling during stir-frying.
2. Dice tomato and potato into small, uniform pieces for even cooking.
3. Heat sesame oil in a pan or wok over medium-high heat.
4. Add garlic and ginger, sauté for about 30 seconds until fragrant, being careful not to burn.
5. Add tofu and potato, cook until tofu is lightly browned and potatoes are tender, about 5-7 minutes.
6. Stir in gochujang, then add tomato, gluten-free soya sauce, and honey. Stir-fry until the sauce thickens and coats the ingredients, about 2-3 minutes.
7. Garnish with sliced green onion before serving. Serve hot.

Cuisine: Korean

Suitability: vegetarian,dairy-free,gluten-free

Prep Time: 10 mins

Cook Time: 15 mins

Serving Size: 1

Meal Type: lunch