Gochujang Mushroom with Tofu-Cashew Cream
Servings: 4 | Prep Time: 15 min | Cook Time: 10 min | Total Time: ~25 min
A protein-rich, plant-based dish with bold gochujang flavor, creamy lime-spiked base, and fresh cucumber salsa.
Ingredients:
🔸 Tofu-Cashew Cream Base
• 1 cup raw cashews (soaked in hot water for 20 min, then drained)
• 200g (about ½ block) firm tofu
• 2 tbsp olive oil
• Juice of 2 limes (or 1 large lemon)
• Salt and pepper, to taste
🔸 Gochujang Mushrooms
• 4 cups brown mushrooms (cremini), sliced
• 2 tbsp gochujang
• 1 garlic clove, grated
• 1 tsp fresh ginger, grated
• 3 tbsp water
• 2 tbsp avocado or olive oil
🔸 Cucumber Salsa
• 1 large cucumber, finely diced
• ½ bunch cilantro, chopped
• Juice of 1 lemon
• Salt, to taste
🔸 Optional Pickled Shallots
• 2 shallots, thinly sliced
• ¼ cup white vinegar
• 1 tsp maple syrup or honey
• Pinch of salt
⸻
🥣 Instructions
1. Optional Pickled Shallots:
Combine shallots, vinegar, sweetener, and salt in a small bowl. Set aside to quick-pickle while you prep.
2. Make the Cream Base:
In a blender, combine soaked cashews, firm tofu, olive oil, lime juice, salt, and pepper. Blend until smooth and creamy. Adjust seasoning if needed.
3. Prepare the Mushrooms:
In a small bowl, mix gochujang with grated garlic, ginger, and water.
Heat avocado oil in a pan over medium-high heat. Add mushrooms and sauté for 5–6 minutes until soft and slightly browned.
Stir in the gochujang mixture and cook for another 2–3 minutes.
4. Make the Cucumber Salsa:
Mix cucumber, cilantro, lemon juice, and salt in a bowl. Chill until ready to serve.
5. Assemble:
Spoon a generous layer of tofu-cashew cream onto each plate.
Top with cucumber salsa.
Add sautéed gochang mushrooms.
Garnish with pickled shallots if using.