Spicy Gochujang Jersey Royal Potato and Tofu Stir-Fry

Preheat oven to 200°C (400°F). Toss the pressed and cubed tofu with 1 tablespoon of vegetable oil and bake on a baking sheet for 20-25 minutes, flipping halfway, until golden brown and crispy. Alternatively, pan-fry in a non-stick pan with a little oil until golden.

While the tofu is baking, prepare the Gochujang sauce: In a bowl, whisk together Gochujang paste, soy sauce, maple syrup (or agave), rice vinegar, and sesame oil.

Heat 1 tablespoon of vegetable oil in a wok or large frying pan over medium-high heat. Add the potatoes and cook for 8-10 minutes, stirring occasionally, until slightly softened and beginning to brown.

Add the onion, carrots, and bell pepper to the wok with the potatoes. Cook for another 5 minutes, stirring occasionally, until the vegetables are tender-crisp.

Add the garlic and ginger to the wok and cook for 1 minute more, until fragrant. Be careful not to burn the garlic.

Add the broccoli florets to the wok and cook for 3-4 minutes, stirring frequently, until bright green and tender-crisp.

Add the baked tofu and the Gochujang sauce to the wok. Stir well to coat all the ingredients with the sauce.

Cook for 2-3 minutes, stirring constantly, until the sauce has thickened slightly and everything is heated through.

Serve hot, garnished with sesame seeds and chopped green onions. Serve with cooked rice or noodles, if desired.