‘Spicy Pork & Tofu Soboro Don’ is very popular among my family members, and I cook it very often. Today I tried to cook a Vegan version of it. I usually use Toban Djan (Chilli Bean Sauce) for the spiciness, but I used Gochujang (Korean Spicy Miso) today as it adds sweetness and Umami as well. You can use Toban Djan OR other Chilli Sauce, and alter the amount of Sugar.

Makes

4 Servings

Ingredients

500g Firm Tofu
About 500g Vegetables *I used Carrot, Peas, Corn Kernels and Choy Sum.
1 tablespoon Sesame Oil

Sauce
1 clove Garlic *grated
1 small piece Ginger *grated
1 cup Vegetable Stock *OR Chicken Stock if you prefer
3 tablespoons Soy Sauce
3 tablespoons Gochujang (Korean Spicy Miso) *add more if you like
1 & 1/2 tablespoons Sugar *add more if you like

Method
  1. Break Tofu into crumbles. Cut all vegetables into small pieces.
  2. Combine all the Sauce ingredients in a measuring jug or bowl.
  3. Heat Oil in a large frying pan over medium heat, and cook Vegetables. Some vegetables can be cooked very quickly, so cook them accordingly. Add soft parts of green leafy vegetables at the very last.
  4. When the vegetables are softened, add the Sauce, and bring to the boil. Add the crumbled Tofu, and stir until the sauce is thickened OR almost gone.
  5. Serve with freshly cooked Rice.