5 from 27 votes
Gochujang Tofu Stir Fry
Gochujang Tofu Stir Fry combines pan-fried tofu, garlic, and a balanced spicy-sweet sauce made from gochujang and maple syrup. Stir-fry vegetables add crunch and color, while a cornstarch slurry thickens the sauce into a glossy coating. Sesame seeds and green onions provide a fresh garnish. The dish has a savory, mildly spicy flavor with contrasting textures, perfect served over rice or quinoa.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
3
Calories:
184 kcal
Course:
Main Course, Appetizer
Cuisine:
Asian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 3 Serving
Amount Per Serving
Calories 184
% 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.