Miso Gochujang Peanut Tofu Stir Fry
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
4
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Calories
265 kcal
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Course
Main Course
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Cuisine
Asian
Miso Gochujang Peanut Tofu Stir Fry
Description
This stir fry begins by blending together a sauce composed of Korean gochujang, sambal oelek, soy sauce, peanut butter, maple syrup, yellow miso, white vinegar, ginger, garlic, and water until smooth. The sauce can be thickened with a touch of flour or cornstarch if desired. Sesame oil is heated in a skillet, where firm tofu pressed and cubed is cooked until golden on the edges.
Thinly sliced red and green bell peppers and carrots are then added with a pinch of salt and cooked briefly to retain some crunch. The prepared sauce is poured over and stirred in, simmering to coat the tofu and vegetables thoroughly and thicken slightly.
This dish is versatile for serving over rice, quinoa, mashed potatoes, or inside lettuce wraps and garnished with green onions. Variations can accommodate dietary restrictions by swapping peanut butter or soy ingredients accordingly.
Peanut or nut-free alternatives include almond or sunflower seed butter. Oil can be omitted by baking tofu and sautéing vegetables in broth. Choosing chickpea tofu or other vegetables allows for soy-free adjustments, and heat levels can be modified by varying chili paste amounts.
Ingredients
For the sauce:
- 1 tablespoon Korean Gochujang gochujang varies in heat based on brand. Use a bit less or more to preference
- 1 tablespoon sambal oelek use less for less heat, or other Asian chili sauce
- 3 tablespoons soy sauce use tamari for Glutenfree
- 1/4 cup peanut butter use 1/3 cup if you like your sauce to be thicker and more peanut buttery flavor, or almond butter, smooth
- 2 tablespoons maple syrup
- 2 teaspoons yellow miso or white miso, or chickpea miso to keep it soy-free
- 1 tablespoon white vinegar or rice vinegar
- 1/2 inch ginger
- 2 cloves garlic
- 1/2 cup water
For the stir fry:
- 2 teaspoons sesame oil
- 14 ounce firm tofu pressed for at least 15 minutes and cubed, or extra firm
- 1/2 cup carrot thinly sliced
- 1/2 cup red bell pepper thinly sliced
- 1/2 cup green bell pepper thinly (sliced
- 1/8 teaspoon salt
- green onion for garnish
Instructions
- Make the sauce: Add all the ingredients for the sauce in a blender and blend until smooth then set aside. (You can add in 1 tsp flour or cornstarch and blend if you like the final sauce thick)
- For the stir fry: Heat the sesame oil in a large skillet over medium heat.
- When hot, add the pressed and cubed tofu and cook until the tofu is golden brown on most of the edges.
- Then add bell pepper, carrots, and salt and cook for two minutes.
- Then add in the blended sauce and mix in. Use another 1/4 cup of water to rinse out the blender and add to the skillet.
- Cook until the sauce has come to a boil and then simmer for another two minutes.
- Taste and adjust salt, sweet, heat, and flavor. Then take off heat. Serve over rice or quinoa . Garnish generously green onion.Thicken the sauce more by cooking another few minutes and serve in lettuce wraps or over mashed potatoes
Notes
- Substitute peanut butter with almond or cashew butter for peanut-free options.
- To make the dish nut-free, use sunflower seed butter instead of nut butters.
- For an oil-free version, omit oil; bake the tofu and sauté vegetables with broth.
- Use chickpea tofu or chickpeas and omit soy sauce for a soy-free adaptation; increase salt by ½ teaspoon and replace gochujang with sambal oelek or similar chili sauce.
- Incorporate other quick-cooking vegetables like snow peas or zucchini for variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 20g | 7% |
| Protein | 15g | 30% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Sodium | 729mg | 30% |
| Potassium | 323mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 3875IU | 78% |
| Vitamin C | 50mg | 56% |
| Calcium | 159mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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