Gochujang Tofu Stir Fry
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
3
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Calories
184 kcal
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Course
Main Course, Appetizer
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Cuisine
Asian
Gochujang Tofu Stir Fry
Description
The stir fry begins with pressing and cubing firm tofu, then frying it over medium-high heat until golden on multiple sides, developing a slightly crispy texture. Garlic or ginger garlic paste is added early to infuse flavor. The sauce combines soy sauce, gochujang chili paste, and sweet maple syrup for a harmonious spicy and sweet profile.
Vegetables such as broccoli, green beans, snow peas, carrots, and peppers are added and cooked to retain some crunch, preventing over-softening. A mixture of cornstarch and water is stirred in to thicken the sauce, coating tofu and veggies with a glossy finish. Sesame seeds, green onions, and optional nuts provide extra flavor and texture contrasts.
The dish is gluten-free if using tamari and gluten-free gochujang, and can be made soy-free by substituting chickpea tofu and alternate sauces. Variations include swapping gochujang for vegan hoisin or sambal blends, as well as adding spices like black pepper or Cajun seasoning to customize the flavor.
Ingredients
- 1 teaspoon neutral cooking oil generic cooking oil
- 7 ounces firm tofu pressed for at least 15 minutes, then sliced or cubed, or extra firm tofu
- 2 cloves garlic minced or use 1 tablespoon garlic paste or 1 tablespoon ginger garlic paste. I like to use a ginger garlic paste.
- 3 tablespoons soy sauce or use tamari for gluten free
- 2 tablespoons gochujang use less for less heat
- 1 tablespoon maple syrup
- 1 1/2 cups stir fry vegetables like broccoli, green beans, snow peas, carrots, peppers, etc. I use frozen ones because it reduces the time spent chopping
- 1/2 cup water plus 1 1/2 teaspoons cornstarch
For Garnish:
- sesame seeds toasted; nuts of choice
- green onions
- nuts
Instructions
- Press and cube the tofu if you haven't already. Heat a skillet over medium high heat and add the oil. Once the oil is hot, add the tofu and cook until it gets golden on some edges. Keep stirring occasionally and flip some of the pieces around. This will take anywhere from 4-6 minutes. Then, add in the minced garlic or the ginger-garlic paste and mix in.
- Add in all of the sauces, then add in the stir fry vegetables and a generous pinch of salt. Cook, stirring, for 2-3 minutes depending on the vegetables you're using and how crunchy you want to keep them. Whisk together the corn starch and water, and then add it to the skillet gradually. Bring the sauce to a boil, taste, adjust salt and flavor.
- Check to see if the vegetables are done to preference, otherwise you can keep simmering them for another few minutes. Once the sauce is thickened to preference, switch off the heat. Garnish with sesame seeds and green onion and serve over rice or quinoa.
Notes
- Ensure gochujang is gluten-free for a gluten-free dish.
- To make soy-free, use chickpea tofu and a sweet and sour sauce alternative.
- Variations include substituting gochujang with vegan hoisin, sambal oelek, or combinations thereof.
- Adding spices like black pepper or Cajun seasoning enhances the flavor profile further.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 12g | 24% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 627mg | 26% |
| Potassium | 370mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 6028IU | 121% |
| Vitamin C | 15mg | 17% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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