Creamy Tofu with Courgette

Ingredients

• Firm or extra-firm tofu 1 x 400g block
• Vegetable oil 1 tbsp
• Medium onion 1
• Garlic cloves 2
• Fresh ginger 1 tsp, grated
• Large courgette 1 (approx. 300g)
• For the sauce
• Gochujang (Korean chili paste) 2 tbsp
• Soy sauce (or tamari for gluten-free) 2 tbsp
• Maple syrup 1 tbsp
• Toasted sesame oil 1 tsp
• Vegetable stock 150 ml
• Cornflour (cornstarch) 1 tbsp
• Nutritional yeast (optional, for cheesy flavour) 1 tbsp
• Spring onion 1, sliced (for garnish)
• Sesame seeds 1 tsp (for garnish)

Method

1. Press the tofu to remove excess water. Cut into 2cm cubes.
2. Finely chop the onion, mince the garlic, and grate the ginger. Dice the courgette into bite-sized pieces.
3. In a small bowl, whisk together the gochujang, soy sauce, maple syrup, and toasted sesame oil.
4. In a separate small bowl, mix the cornflour with the vegetable stock until smooth. Stir in the nutritional yeast, if using.
5. Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the onion and sauté for 2-3 minutes until softened.
6. Add the garlic and ginger and cook for another minute until fragrant. Add the diced courgette and tofu cubes, and stir-fry for 5-7 minutes until the courgette is tender-crisp and the tofu is lightly golden.
7. Pour the gochujang sauce mixture into the pan and stir to coat everything. Cook for 1 minute.
8. Pour in the cornflour and stock mixture. Stir continuously as the sauce thickens, about 2-3 minutes.
9. Serve hot, garnished with sliced spring onions and sesame seeds. This dish is excellent served with steamed rice.