A look at dishes from “Korean Vegan: Homemade” cookbook

tofu

🥗Healthier: tempeh

💰Cheaper: canned chickpeas

Tempeh offers more protein and fiber.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often more affordable.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier with a similar cooking profile.

gochujang

🥗Healthier: sriracha

💰Cheaper: chili paste

Sriracha provides spice with fewer ingredients.

Press tofu to remove excess moisture for 15 minutes.

Cut tofu into cubes and marinate in soy sauce and sesame oil for 10 minutes.

Heat a skillet over medium heat and add the marinated tofu.

Cook until golden brown, about 5-7 minutes, turning occasionally.

Add minced garlic and ginger, sauté for 1-2 minutes until fragrant.

Incorporate sliced carrots, bell peppers, and mushrooms, cooking until tender, about 5 minutes.

Stir in spinach and cook until wilted, about 2 minutes.

Add gochujang, sugar, and vegetable broth, stirring to combine.

Simmer for 3-5 minutes to meld flavors.

Serve over cooked rice and garnish with green onions and sesame seeds.

Cooking Techniques

Spice Level:

Allergens