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Korean Stir Fry

5 from 1 vote
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!
Servings: 6
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes


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)


  • 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)


  • 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.