Tofu, Tenderstem Broccoli & Kimchi Stew

Heat the oil in a casserole dish and when hot, add the onion. Fry for 8 minutes until soft then add the ginger, garlic and kimchi. Fry until the kimchi starts to caramelise, around 8-10 minutes. Then add the gochujang paste and honey and stir to mix.

Throw the oyster mushrooms into the pan and fry for 3 minutes and add the stock. Bring to a boil, then turn the heat down to a whisper and simmer for 10-12 minutes until it tastes like all the flavours have come together.

Layer the tofu slices in a fan shape on one side of the pot, place the Tenderstem® broccoli on the other side and prod both so they’re slightly submerged in the liquid. Put the lid on and cook for another 6 minutes or until the Tenderstem® broccoli is tender.

Check the seasoning and serve garnished with the spring onions and with bowls of freshly steamed jasmine rice.