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Korean Vegetable Tofu Stir Fry Over Rice

Korean Tofu Vegetable Stir Fry With Gochujang Sauce

5 from 2 votes
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 Korean tofu vegetable stir fry with gochujang sauce recipe, a new favorite of mine!
Servings: 6 people
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

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.

BON APPÉTIT!

    Equipment

    • 1 skillet

    Notes

    • For crispy tofu, you can coat the tofu cubes in cornstarch before air frying it or baking it in the oven. Then, it will be ready to add to your stir fry.
    • Plan ahead and press the tofu so it will be ready to use for your stir fry. It will be able to sit in the fridge until you are ready to use it.
    • Blanch the broccoli before you begin so that it will cook in the same amount of time as the other vegetables.
    • Use a large skillet or wok as it will be spacious enough to promote even cooking and prevent the vegetables from releasing too much moisture.

    Nutrition

    Serving: 6peopleCalories: 86kcalCarbohydrates: 12gProtein: 8gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 632mgPotassium: 400mgFiber: 2gSugar: 5gVitamin A: 4427IUVitamin C: 64mgCalcium: 54mgIron: 2mg