Vegan Recipe Collection Over 800 Vegan Recipes

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1 lb firm tofu, cut into 1/2 inch cubes
1 tbsp sesame tempura oil or vegetable oil
1 medium onion, cut into 1 inch pieces
garnish:
1 tbsp toasted sesame seeds
1 tbsp chopped green onion tops
Heat the marinade ingredients to boiling in a small saucepan, stirring constantly until the sugar and
gochjuang are dissolved. Remove from the heat and cool.
In a large, seal-able bag, add the marinade and tofu, ensuring that all the cubes are coated with
marinade. Let set for at least 15 minutes. Drain.
In a wok or large skillet, heat the oil over high heat. Stir-fry the onion until light brown, about 1 minute.
Add the tofu and stir fry until light brown and no moisture remains, about 1 minutes.
Place on a serving platter and sprinkle the toasted sesame seeds and chopped onions over the top.
Serve with rice or noodles.
Kokuma Bokum (Sweet Potato Stir-Fry)
2 large sweet potatoes, peeled and quartered
1/2 tsp salt
2 tbsp vegetable oil
1 large green bell pepper, cut into strips 1 inch long by 1/4 inch wide
1 medium white onion, chopped
2 tbsp soy sauce
1 tsp toasted sesame seeds
Fill a saucepan with water and salt and bring to a boil. Add the sweet potatoes and parboil for 5
minutes; the sweet potatoes should still be firm. Drain and cool and cut into bite-size cubes.
In a wok or large skillet, heat the oil over medium-high heat. Add the sweet potatoes, green pepper and
onion. Stir-fry until the vegetables are golden, about 4 minutes.
Add the soy sauce. Cook until the liquid is absorbed, about 1 minute. Sprinkle with the toasted sesame
seeds and serve warm or at room temperature.
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