Kimchi Stir-fry | Good Chef Bad Chef

Put your Thermo-Signal to the test with this Kimchi stir-fry, packed with only the good stuff, it's fast and nutritious, ticking every box for a weeknight meal.

Recipe by: Rosie Mansfield
‍Preparation time: 15 minutes
Cook Time: 5 minutes
Serve: 4

Ingredients

2 tbsp Korean chilli paste (Gochujang)
2 tbsp maple syrup
2 tbsp soy sauce
1 tsp sesame oil
2 tbsp extra virgin olive oil
1 block extra firm tofu, cubed
2 garlic cloves, microplaned
2 carrots, sliced
1 large zucchini, sliced
2 cups kimchi, thinly sliced
2 spring onions, chopped
2 tsp toasted sesame seeds

Method

In a small ball whisk together Korean chilli paste, maple syrup, sesame oil and soy sauce. Set aside.

Add a little extra virgin olive oil to a hot wok over a medium high heat. Add tofu and fry for a few minutes.

Add garlic, carrots, zucchini and kimchi. Stir fry till tender.

Add chilli sauce mixture and stir fry for 1 minute.

Garnish with spring onions and sesame seeds.

Serve with rice.

This recipe is cooked using the Tefal Unlimited Premium Non-stick Induction Wok pan 28cm. Learn more about Tefal Unlimited Premium wok and cookware range here.