Savory Vegan Konggogi Stir-fry with Soy Bean Paste
Savory Vegan Konggogi Stir-fry with Soy Bean Paste
A Delicious Vegan Konggogi Recipe Featuring a Chinese-style Soy Bean Paste Sauce
Transform your leftover thin tofu noodles, shiitake mushrooms, and konggogi (plant-based meat) into a satisfying and quick meal! This dish brings together the chewy texture of konggogi, the delicate softness of tofu noodles, and the earthy aroma of shiitake mushrooms, all enhanced by a flavorful Chinese-style soy bean paste sauce. It’s a simple yet hearty vegan option perfect for any occasion.
Key Ingredients- 100g thin tofu noodles
- 7 pieces konggogi (approx. 15g)
- 1 fresh shiitake mushroom (approx. 30g)
Cooking Instructions
Step 1
Since konggogi can be quite firm, soak it in warm water for about 5 minutes. This rehydrates it, making it tender and improving its texture during cooking.
Step 2
Gently rinse the thin tofu noodles under cool water once or twice. After rinsing, it’s crucial to drain them thoroughly using a colander. Excess water can cause the noodles to clump together when stir-frying.
Step 3
Clean the fresh shiitake mushroom by wiping its surface with a paper towel to remove any dirt or debris. This method helps preserve its delicate aroma better than washing with water. Slice it thinly into bite-sized pieces.
Step 4
Gently squeeze out excess water from the rehydrated konggogi with your hands. Be careful not to squeeze too hard, as this might cause the konggogi to break apart. Slice it into pieces that are easy to eat.
Step 5
Heat a frying pan over medium heat and add a generous amount of olive oil (or your preferred cooking oil). Add the sliced shiitake mushrooms and the squeezed konggogi. Stir-fry for about 1 to 2 minutes until the ingredients become fragrant.
Step 6
Now, add the drained tofu noodles to the pan. Pour in 1 tablespoon of the Chinese-style soy bean paste (Haisienjang). This sauce will add a rich umami flavor and depth to the dish.
Step 7
Reduce the heat to medium-low and continue to stir-fry for another 1 to 2 minutes, ensuring the sauce is evenly distributed and coats all the ingredients. The dish is ready when the tofu noodles are tender and the sauce has slightly thickened. Garnish with a sprinkle of toasted sesame seeds for an appealing finish.
