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!

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Allergens: Soy
  • Servings: 6


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)


  1. In a large skillet, saute onion and garlic until fragrant (about 4-5 minutes).

  2. Add in carrots and let cook while preparing sauce.

  3. In a bowl, whisk together all sauce ingredients (gochujang, water, soy sauce, rice vinegar, sriracha, red chili flakes if using). 

  4. Add tofu and vegetables to the pan, then pour in the sauce, stirring to incorporate and toss.

  5. Once veggies are tender, toss everything with a drizzle of sesame oil to taste, then remove from heat. 

  6. Serve immediately over steamed rice.


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  • 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.

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