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
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
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In a large skillet, saute onion and garlic until fragrant (about 4-5 minutes).
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Add in carrots and let cook while preparing sauce.
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In a bowl, whisk together all sauce ingredients (gochujang, water, soy sauce, rice vinegar, sriracha, red chili flakes if using).
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Add tofu and vegetables to the pan, then pour in the sauce, stirring to incorporate and toss.
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Once veggies are tender, toss everything with a drizzle of sesame oil to taste, then remove from heat.
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Serve immediately over steamed rice.