Gochujang and tofu ragu

Gochujang and tofu ragu

Tags

gnocchi

Cook

Ingredients

  • 500g gnocchi
  • 2 tbsp rapeseed oil
  • 200g spring onions, finely sliced
  • 4 garlic cloves, grated
  • 2cm ginger, grated
  • 1 block tofu
  • 1 tbsp vegetable oil
  • 1 tbsp minced garlic
  • 2 courgettes, julienned
  • 1 ½ tbsp chilli bean sauce
  • 1 tbsp gochujang
  • 2 tbsp tomato paste
  • 1 tbsp light soy sauce
  • 2 tsp sesame oil
  • 2 tsp agave syrup
  • 1 tbsp soy sauce
  • 2 tbsp spring onion greens
  • 1 tsp sesame oil
  • 1 tsp black pepper
  • 1 tbsp sesame seeds

Steps

  1. Drain and press the tofu. Once done pat dry with a paper towel and crumble into a fine mince.
  2. Bring a saucepan of water to a boil, and add a teaspoon of salt per litre of water. Boil gnocchi according to package instructions then drain.
  3. Add oil to the wok over medium heat. Once it starts to shimmer add the garlic and cook until fragrant.
  4. Add the tofu mince, turn up the heat to high and fry, stirring, until golden and browned in places.
  5. Meanwhile heat oil in the pan over medium. Once hot add the garlic, ginger and ⅔ of the spring onions. Cook until fragrant.
  6. Add courgette and stir-fry for a few minutes until starting to soften.
  7. To the tofu mixture add the chilli bean sauce, gochujang, tomato paste, soy sauce, sesame oil and agave, then add the cooked gnocchi.
  8. Add 200ml cold water, and bring to a boil. Take off the heat and toss through the remaining spring onions.
  9. To the courgette add soy sauce, spring onion greens, and sesame oil and toss a couple times, until zucchini is evenly coated.
  10. Remove from heat and garnish with pepper and sesame seeds.