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Gochujang Korean Tofu Stir Fry

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A spicy, slightly sweet stir-fry with firm tofu, crisp-tender vegetables, and a savory gochujang-soy sauce, ready in under 30 minutes.

Ingredients

Scale
  • 14 oz (400 g) firm tofu, pressed, drained, and cubed
  • 2 tbsp vegetable oil
  • 2–3 tbsp gochujang (Korean red chili paste)
  • 1–2 tbsp soy sauce
  • 3 cloves garlic, minced
  • 1 bell pepper, sliced
  • 1 cup broccoli florets
  • 1 medium carrot, thinly sliced or julienned
  • 1 small onion, sliced
  • Cooked rice or quinoa, for serving
  • Optional garnishes: sesame seeds, chopped scallions, toasted sesame oil, lime wedges

Instructions

  1. Press and cube the tofu. Wrap tofu in a clean towel or paper towels and weight it for 20–30 minutes. Cut into 1-inch cubes.
  2. Heat the pan: place a large nonstick or well-seasoned cast-iron skillet over medium-high heat and add vegetable oil. Wait until the oil shimmers.
  3. Brown the tofu: add tofu cubes in a single layer without crowding. Let each side sear for 1–2 minutes, turning to brown multiple faces until golden and crispy, about 5–7 minutes total. Remove tofu to a plate.
  4. Stir-fry the vegetables: add a little more oil if needed, then toss in onions and carrots first for 1–2 minutes, followed by bell pepper and broccoli. Stir-fry until veggies are bright and tender-crisp, about 4–5 minutes. Add minced garlic for the last 30 seconds, stirring so it doesn’t burn.
  5. Finish with sauce: return the tofu to the pan. Add gochujang and soy sauce, stirring to coat everything. If the sauce is too thick, splash 1–2 tbsp water to loosen. Cook 2–3 more minutes so the flavors meld and the sauce glosses the tofu and vegetables.
  6. Serve immediately over hot rice or quinoa and top with sesame seeds and scallions if using.

Notes

For extra crunch, consider tossing tofu in cornstarch before frying. Adjust gochujang for desired spice level.

Find it online: https://www.mealbreeze.com/gochujang-korean-tofu-stir-fry/