Description
Whip up a quick and flavorful Gochujang Tofu Stir Fry in just 20 minutes. This recipe is perfect for a spicy, satisfying weeknight dinner with a Korean twist.
Ingredients
Scale
- 1 block (14-16 oz) extra-firm tofu, pressed and cubed
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon rice vinegar
- 1 teaspoon maple syrup or honey
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- 2 tablespoons cooking oil (like vegetable or canola)
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1/2 yellow onion, sliced
- 1/4 cup water or vegetable broth
- Sesame seeds, for garnish (optional)
- Green onions, sliced, for garnish (optional)
Instructions
- In a small bowl, whisk together soy sauce, sesame oil, gochujang, rice vinegar, maple syrup, garlic, and ginger. Set aside.
- Heat the cooking oil in a large skillet or wok over medium-high heat.
- Add the tofu cubes and cook until golden brown and slightly crispy on all sides, about 5-7 minutes. Remove tofu from the skillet and set aside.
- Add broccoli florets, sliced bell pepper, and sliced onion to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
- Pour the prepared gochujang sauce over the vegetables. Add the water or vegetable broth and stir to combine.
- Return the cooked tofu to the skillet. Toss everything together to coat the tofu and vegetables evenly with the sauce. Cook for another 2-3 minutes until the sauce has thickened slightly and everything is heated through.
- Serve immediately, garnished with sesame seeds and sliced green onions if desired.
Notes
- For crispier tofu, you can pan-fry it separately until very golden before adding it to the stir-fry.
- Adjust the amount of gochujang to your preferred spice level.
- Feel free to add other vegetables like snap peas, carrots, or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 of recipe