300g Evergreen’s Bean Curd
1 tbsp chilli flake
½ tbsp ginger
2 garlic cloves
¼ cup of red chilli Pepper
2 tbsp of gochujang
2 tbsp soy sauce
¼ cup maple syrup
200g cabbage
6 cheese slices
Spring onions to taste
Step 1
Cut the bean curd to thick slices and then add chilli flakes, ginger, garlic, soy sauce, gochujang, maple syrup, and cabbage. Toss them till they are well-combined and then marinate for 15 mins.
Step 2
Heat some oil in the pan. Once it’s hot, stir fry the marinated tofu & cabbage for a few minutes.
Step 3
Place the cheese slices on top of the tofu and cabbage, and cover the pan with a lid for 10 minutes.
Step 4
Transfer the dish onto a plate and top with spring onions. Enjoy!
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