To make the seasoning, combine well all the sauce ingredients in a bowl.
Soak rice cake according to packet instructions.
Thinly slice the onion.
Cut the cabbage and spring onion into medium size pieces.
Cut tofu into medium size pieces.
Preheat wok for 10 seconds. Add cooking oil and onion, and stir.
Stir in carrots and cabbage.
Then stir in rice cakes, tofu, sauce and water.
Add the spring onion.
Once all the vegetables are cooked, serve on plate.

300g frozen rice cake
1 packet fried tofu
1 onion
1 medium carrot, sliced into rounds
1 stalk spring onion
2 leaves of cabbage
1/3 cup water

Seasoning sauce:
2 tablespoon gochujang (Korean paste)
2 tablespoon sugar
1/2 teaspoon Korean chili powder
1 teaspoon minced fresh garlic