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square image of a pan of creamy gochujang butter beans with tofu

Gochujang Butter Beans with Tofu

Creamy gochujang butter beans with tofu, lime and coriander. A high-protein, high-fibre vegetarian meal perfect for easy lunches or meal prep.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2
Course: Main Course
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 2 tsp olive oil
  • ½ red onion finely chopped
  • 1 large garlic clove thinly sliced
  • 1 small red chilli finely chopped
  • 280 g extra-firm tofu cut into 2cm cubes
  • 1 tbsp tomato purée
  • 1 tbsp gochujang paste
  • 4 medium tomatoes cut into eighths
  • 570 g jar of butter beans or Queen chickpeas
  • 2 tbsp single cream or coconut milk add more to make this extra creamy!
  • Juice of ½ lime
  • Small handful of fresh coriander roughly chopped
  • Salt and freshly ground black pepper to taste

Method
 

  1. Heat the olive oil in a large frying pan over a medium-high heat.
  2. Add the onion and cook for 3–4 minutes, stirring occasionally, until softened.
  3. Add the garlic and chilli and cook for another minute until fragrant.
  4. Stir in the tofu and cook for 3–4 minutes, turning occasionally, until it's starting to turn golden.
  5. Add the tomato purée and gochujang paste, stirring until the tofu is evenly coated. Cook for 1 minute, adding a splash of water if needed to loosen the sauce.
  6. Add the tomatoes and cook for 2–3 minutes, stirring occasionally, until they begin to break down. If the pan starts to dry out, add another splash of water or some of the bean liquid.
  7. Add the butter beans along with their liquid, stir well and simmer for 3 minutes until the sauce has thickened slightly.
  8. Stir through the cream and simmer for another minute until the sauce is creamy and heated through.
  9. Remove from the heat and stir in the coriander and lime juice.
  10. Season to taste with salt and freshly ground black pepper, then serve immediately.