Step 1
Heat a non-stick pan over medium heat. Add the plant-based mince and cook until lightly browned, about 3–4 minutes.

Step 2
Stir in 1 tsp garlic and 1/2 tsp ginger. Cook for an additional minute until fragrant.

Step 3
Add 1 tbsp gochujang, 1 tsp rice wine vinegar, 2 tbsp sugar or honey, 2 tbsp soy sauce, and 1 tbsp shaoxing wine to the pan. Mix well to coat the mince.

Step 4
Add the cubed tofu to the pan and gently toss to combine with the sauce and mince mixture.

Step 5
Pour in the cornstarch slurry and stir gently. Simmer for 2–3 minutes until the sauce thickens and coats the tofu evenly.

Step 6
Remove from heat and garnish with sliced shallots. Serve hot with steamed rice for a delicious and hearty vegan meal!