Servings
Font
Back
Miso Gochujang Peanut Tofu Stir Fry
5 from 66 votes

Miso Gochujang Peanut Tofu Stir Fry

Miso Gochujang Peanut Tofu Stir Fry is a plant-based dish featuring firm tofu browned with fresh vegetables and coated in a rich, spicy sauce made from Korean gochujang, peanut butter, miso, and other seasonings. The sauce brings a complex umami and nutty flavor balanced by the heat of chili pastes, complemented by the texture contrast of crisp-tender bell peppers and carrots.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4
Calories: 265 kcal
Course: Main Course
Cuisine: Asian

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

    Cup of Yum
  1. 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)
  2. For the stir fry: Heat the sesame oil in a large skillet over medium heat.
  3. When hot, add the pressed and cubed tofu and cook until the tofu is golden brown on most of the edges.
  4. Then add bell pepper, carrots, and salt and cook for two minutes.
  5. 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.
  6. Cook until the sauce has come to a boil and then simmer for another two minutes.
  7. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 265

% 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.