Korean Stir Fry
Korean Stir Fry
On a recent visit to an Asian grocery store, I discovered Gochujang sauce, a Korean red pepper and rice paste. It resembles tomato paste in color and texture and has a similar earthy sweetness punctuated by a bite of lingering heat from the red chilies. It inspired me to make this simple tofu and vegetable stir fry, a new favorite of mine!
Ingredients
Stir Fry
- 1 block extra-firm tofu, (14 oz., pressed, cut into cubes)
- 1 onion, (diced)
- 3 cloves garlic, (minced)
- 2 carrots, (medium, diced)
- 2 cups broccoli, (blanched)
- 1 cup red pepper, (cut into chunks)
Sauce
- 3 tablespoons gochujang
- 3 tablespoons boiling water
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sriracha
- 1/2 teaspoon red chili flakes, (optional)
Instructions
- In a large skillet, saute onion and garlic until fragrant (about 4-5 minutes).
- Add in carrots and let cook while preparing sauce.
- In a bowl, whisk together all sauce ingredients (gochujang, water, soy sauce, rice vinegar, sriracha, red chili flakes if using).
- Add tofu and vegetables to the pan, then pour in the sauce, stirring to incorporate and toss.
- Once veggies are tender, toss everything with a drizzle of sesame oil to taste, then remove from heat.
- Serve immediately over steamed rice.
Mandy
I put this on top of chow mein noodles and changed the veggies a bit. But yow! This is spicy and that is without the chilli flakes! I really liked it though—I’m always adding spice after the fact but not this time! So good and super quick!
Used— green beans, onions, mushrooms, carrots, garlic, ginger, Napa cabbage.
veggiecurean
I am so glad you liked it. Yes, it is a quick and easy recipe. The sauce is the key here.