Kimchi Stir Fry

Serves 4
Time 20 minutes


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.