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
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 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.