Korean Spicy Tofu Stir-Fry

Crispy pan-fried tofu and a medley of colorful vegetables tossed in a savory and spicy gochujang sauce, served alongside steamed brown rice.

• Prep: 20 min
• Cook: 25 min
• Total: 45 min
• Servings: 2
• Cuisine: Korean
• Difficulty: Medium
• Cost: $2.57/serving

Dietary

• Vegetarian
• Dairy-Free
• Egg-Free
• Nut-Free
• Vegan
• Pescatarian
• High-Protein
• High-Fiber

Tags

• quick
• savory
• spicy
• stir-fry

Ingredients

• 8 ounce firm tofu (pressed, cubed)
• 1 tablespoon cornstarch
• 2 tablespoon vegetable oil
• 0.5 cup brown rice (uncooked)
• 0.5 yellow onion (medium, thinly sliced)
• 1 cup broccoli florets
• 1 red bell pepper (thinly sliced)
• 2 tablespoon gochujang
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon brown sugar
• 1 tablespoon water
• 1 teaspoon fresh ginger (grated)
• 1 green onion (sliced)
• 1 teaspoon sesame seeds

Instructions

1. Press tofu for at least 15 minutes, then cut into 1-inch cubes. Toss the tofu cubes with 1 tablespoon cornstarch until evenly coated.
2. Cook brown rice according to package instructions.
3. In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, sesame oil, brown sugar, 1 tablespoon water, and grated fresh ginger to make the sauce. Set aside.
4. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the cornstarch-coated tofu and cook, turning occasionally, until golden brown and crispy on all sides, about 8-10 minutes. Remove tofu from skillet and set aside.
5. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the thinly sliced yellow onion, broccoli florets, and thinly sliced red bell pepper. Stir-fry for 5-7 minutes, until vegetables are crisp-tender.
6. Return the crispy tofu to the skillet with the vegetables. Pour the prepared gochujang sauce over everything. Stir well to coat, and cook for another 2-3 minutes until the sauce thickens and coats the tofu and vegetables.
7. Serve the Korean Spicy Tofu Stir-Fry hot over steamed brown rice. Garnish with sliced green onion and sesame seeds, if desired.

Notes

Adjust the amount of gochujang to your preferred spice level. A tablespoon of roasted peanuts could be added for extra crunch, if not avoiding nuts.

Nutrition (per serving)

• Calories: 525
• Protein: 22 g
• Carbohydrates: 57.5 g
• Fat: 25.5 g
• Fiber: 10 g
• Sodium: 1280 mg
• Saturated Fat: 3.5 g
• Sugar: 12 g