Korean tofu and potato stew

• Firm tofu560 g
• White potatoes500 g
• Brown onions150 g
• Frozen mixed vegetables300 g
• Gochujang chilli paste40 g
• Soy sauce30 ml
• Vegetable stock cubes1 cube
• Basmati rice300 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.

Usually contains: Soya, Gluten, Celery.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Put the rice on to cook following the pack instructions.300 g basmati rice
2. Slice the onion. Heat a tablespoon of oil in a deep pan over a medium heat and fry it for 3 minutes. Stir in the gochujang. Peel the potatoes, cut into chunks and add with the crumbled stock cube, the soy sauce and 800 ml of water.500 g white potatoes150 g brown onions40 g gochujang chilli paste30 ml soy sauce1 cube
3. Simmer for 15 minutes, until the potatoes are nearly soft.
4. Cut the tofu into cubes. Add it with the frozen mixed vegetables and simmer for 5 minutes more. Serve in bowls with the rice.560 g firm tofu300 g frozen mixed vegetables

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