Recipe: Gochugaru Tofu and Mushroom CurryDescription: A Korean-inspired curry with tofu, mushrooms, and gochugaru, perfect for meal prep and reheating.Serves: 4 people Total Time: 35Difficulty: Easy to follow Ingredients needed: 400 g tofu, 200 g mushrooms, 2 tablespoon vegetable oil, 1 large onion, 2 cloves garlic, 2 tablespoon gochugaru, 2 tablespoon soy sauce, 400 ml coconut milk, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 2 sprig green onionsInstructions: Press the tofu to remove excess moisture and cut it into bite-sized cubes. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the tofu cubes and cook until golden brown on all sides. Remove the tofu and set aside. In the same skillet, add another tablespoon of vegetable oil. Add the chopped onions and minced garlic, sautéing until the onions are translucent. Add the sliced mushrooms to the skillet and cook until they release their moisture and start to brown. Stir in the gochugaru, soy sauce, and coconut milk, mixing well until a curry sauce forms. Return the tofu to the skillet and simmer for 10 minutes, allowing the flavors to meld together. Season with salt and black pepper to taste. Serve hot, garnished with chopped green onions.Perfect for: Meal planning, weekly preparation, home cooking Tags: gochugaru, korean curry, tofu, mushrooms, plant based, reheats well, korean chili, easyThis Gochugaru Tofu and Mushroom Curry recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 35 minutes. Great for weekly meal prep and family dinners.