Spicy Korean Tofu Stir-Fry
Spicy Korean Tofu Stir-Fry
Ingredients
For the Crispy Tofu
- 1 block extra-firm tofu, 14 ounces, pressed and cut into 1-inch cubes
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
For the Korean Stir-Fry Sauce
- 2 tablespoons gochujang, Korean chili paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon light brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup water
For the Stir-Fry Vegetables
- 1 tablespoon vegetable oil
- 1/2 yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 1/2 cups broccoli florets
- 1 carrots, julienned
For Garnish
- 2 scallions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- 1
Prepare the tofu: If not already done, press the extra-firm tofu for at least 20-30 minutes to remove excess water. Cut the pressed tofu into 1-inch cubes. In a medium bowl, gently toss the tofu cubes with cornstarch until evenly coated.
⏱️ 5 min
- 2
Make the sauce: In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, toasted sesame oil, light brown sugar, minced garlic, grated fresh ginger, and water until well combined. Set aside.
⏱️ 3 min
- 3
Cook the tofu: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the cornstarch-coated tofu in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook, turning occasionally, until the tofu is golden brown and crispy on all sides, about 8-10 minutes. Remove the cooked tofu from the skillet and set aside on a plate.
⏱️ 10 min
- 4
Sauté the vegetables: Add 1 tablespoon of vegetable oil to the same skillet. Add the thinly sliced yellow onion, red bell pepper, broccoli florets, and julienned carrots. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp.
⏱️ 7 min
- 5
Combine and finish: Return the cooked crispy tofu to the skillet with the vegetables. Pour the prepared Korean stir-fry sauce over everything. Stir gently to coat all the tofu and vegetables. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly and evenly coats the ingredients.
⏱️ 3 min
- 6
Serve: Remove the skillet from heat. Garnish generously with thinly sliced scallions and toasted sesame seeds. Serve immediately, ideally over steamed rice or noodles.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Korean Tofu Stir-Fry
Ingredients
For the Crispy Tofu
- 1 block extra-firm tofu, 14 ounces, pressed and cut into 1-inch cubes
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
For the Korean Stir-Fry Sauce
- 2 tablespoons gochujang, Korean chili paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon light brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup water
For the Stir-Fry Vegetables
- 1 tablespoon vegetable oil
- 1/2 yellow onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 1/2 cups broccoli florets
- 1 carrots, julienned
For Garnish
- 2 scallions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- 1
Prepare the tofu: If not already done, press the extra-firm tofu for at least 20-30 minutes to remove excess water. Cut the pressed tofu into 1-inch cubes. In a medium bowl, gently toss the tofu cubes with cornstarch until evenly coated.
⏱️ 5 min - 2
Make the sauce: In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, toasted sesame oil, light brown sugar, minced garlic, grated fresh ginger, and water until well combined. Set aside.
⏱️ 3 min - 3
Cook the tofu: Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the cornstarch-coated tofu in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook, turning occasionally, until the tofu is golden brown and crispy on all sides, about 8-10 minutes. Remove the cooked tofu from the skillet and set aside on a plate.
⏱️ 10 min - 4
Sauté the vegetables: Add 1 tablespoon of vegetable oil to the same skillet. Add the thinly sliced yellow onion, red bell pepper, broccoli florets, and julienned carrots. Stir-fry for 5-7 minutes, until the vegetables are tender-crisp.
⏱️ 7 min - 5
Combine and finish: Return the cooked crispy tofu to the skillet with the vegetables. Pour the prepared Korean stir-fry sauce over everything. Stir gently to coat all the tofu and vegetables. Cook for 2-3 minutes, stirring occasionally, until the sauce thickens slightly and evenly coats the ingredients.
⏱️ 3 min - 6
Serve: Remove the skillet from heat. Garnish generously with thinly sliced scallions and toasted sesame seeds. Serve immediately, ideally over steamed rice or noodles.
⏱️ 1 min