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Main course · Korean

Doenjang Tofu and Mushroom Stir-Fry

20 min Serves 4 ~232 kcal/serving ~£4.40 (£1.10/serving) Dairy-freeKid-friendlyVegetarian

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Ingredients

  • 300 g firm tofu, cubed
  • 250 g mixed mushrooms (shiitake and chestnut)
  • 1 onion, sliced
  • 2 garlic cloves
  • 1 tbsp doenjang (korean fermented soybean paste)
  • 2 large eggs
  • 1 tbsp sesame oil
  • 2 spring onions, sliced

Nutrition (per serving)

Calories
232 kcal
Protein
18.4 g
Carbohydrate
6.9 g
of which sugars
3.9 g
Fat
13.7 g
of which saturates
2.7 g
Fibre
2.8 g
Salt
0.66 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the sesame oil in a wok and stir-fry the onion and garlic for 2 minutes.

  2. 2

    Add the mushrooms and stir-fry for 4-5 minutes until golden.

  3. 3

    Mix the doenjang with 2 tablespoons water and stir into the pan with the tofu.

  4. 4

    Beat the eggs and drizzle into the pan, stirring gently for 1 minute until just set in ribbons through the vegetables.

  5. 5

    Stir-fry gently for 3-4 minutes until everything is well coated and heated through.

  6. 6

    Scatter with spring onions and serve hot with rice.

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