Miso Gochujang Tofu Stir Fry

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

subheading: For the sauce:

1 tablespoon Korean Gochujang gochujang varies in heat based on brand. Use a bit less or more to preference

1 tablespoon Sambal oelek or other Asian chili sauce use less for less heat

3 tablespoons soy sauce, use tamari for Glutenfree

¼ cup ( 60 g) smooth peanut butter or almond butter , use ⅓ cup if you like your sauce to be thicker and more peanut buttery flavor

2 tablespoons maple syrup

2 teaspoons yellow or white miso or used chickpea miso to keep it soy-free

1 tablespoon white or rice vinegar

½ inch ( 3.5 g) ginger

2 cloves garlic

½ cup ( 120 ml) water

subheading: For the stir fry:

2 teaspoons sesame oil

14 ounce of firm or extra firm tofu pressed for at least 15 minutes and cubed

½ cup thinly sliced carrots

½ cup thinly sliced red bell pepper

½ cup thinly green bell pepper

⅛ teaspoon salt

green onion for garnish

Directions at veganricha.com

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