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    Home » Asian Vegan Recipes

    Miso Gochujang Tofu stir fry

    Published: Mar 8, 2022 by Richa 26 Comments

    Jump to Recipe   Print Recipe

    Liven up your dinner routine with this Peanut Butter & Miso Gochujang Tofu Stir-fry. A quick vegan stir-fry with the perfect spicy peanut miso sauce that tastes better than take-out. Nutfree option and Soyfree option included.

    tofu and veggies in a skillet in creamy peanut butter sauce

    I don’t think there’s a week that goes by that I don’t crave some kind of salty and savory Asian-inspired meal. Right around mid-morning, I start to dream of takeout being delivered right to my door without delay. Good news: this easy Korean gochujang tofu stir-fry with miso peanut sauce will be on the table in 1-2-3. Quicker than take-out!

    miso peanut butter & gochujang tofy stir-fry served over rice

    Whipping up the perfect sweet and spicy peanut sauce is my favorite way to revive any end-of-the-week vegetables in my fridge! Add some tofu and you have a fabulously simple Korean-inspired stir fry.

    Star ingredients here are peanut butter, miso paste and gochujang. This dream team makes the stir-fry sauce super flavorful.  Gochujang is a Korean-style red chili paste that is savory, sweet and spicy. It’s a fermented condiment used in many Korean dishes and a variety of Korean soups and stews. If you end up with leftovers (and you will) use it up in any of these recipes.

    a bowl of gochujang tofu stir-fry served over rice in a white bowl

    Miso, Gochujang  and Peanut Butter are such a magical combo. You all loved my miso gochujang baked whole cauliflower ,so I used that same marinade in this quick tofu veggie stir fry! What can I say? Flavor explosion guaranteed!

    why you will love this quick saucy stir fry

    • It’s super easy and quick. Blend the sauce, roast the tofu, combine veggies and sauce and thicken and done.
    • it has amazing tried and tested flavors! Peanut butter, Korean gochujang, miso, ginger, garlic!
    • It cooks in one pan
    • there are options to make it without nuts and soy and oil.

    a skillet with veggies and tofu cubes in creamy Korean stir-fry sauce

    More Stir-fry Recipes:

    • Hoisin Tofu Noodles 
    • Curried Tofu for Banh Mi
    • Sticky Sesame tofu
    • Sweet and sour Tofu and veggies 
    • Dragon chicken Soycurls
    • General tso soy curls 

    Recipe Card

    Print Recipe
    5 from 14 votes

    Miso Gochujang Peanut Tofu Stir Fry

    Liven up your dinner routine with this Peanut Butter & Miso Gochujang Tofu Stir-fry. A quick vegan stir-fry with the perfect spicy peanut sauce that tastes better than take-out. Nutfree option and Soyfree option included.
    Prep Time15 minutes mins
    Cook Time25 minutes mins
    Total Time40 minutes mins
    Course: Main Course
    Cuisine: Asian
    Keyword: gochujang stirfry, tofu peanut stirfry
    Servings: 4
    Calories: 265kcal
    Author: Vegan Richa

    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 or other Asian chili sauce use less for less heat
    • 3 tablespoons soy sauce, use tamari for Glutenfree
    • 1/4 cup (60 g) smooth peanut butter or almond butter , use 1/3 cup if you like your sauce to be thicker and more peanut buttery flavor
    • 2 tablespoons maple syrup
    • 2 teaspoons yellow or white miso or used chickpea miso to keep it soy-free
    • 1 tablespoon white or rice vinegar
    • 1/2 inch (3.5 g) ginger
    • 2 cloves garlic
    • 1/2 cup (120 ml) water

    For the stir fry:

    • 2 teaspoons sesame oil
    • 14 ounce of firm or extra firm tofu pressed for at least 15 minutes and cubed
    • 1/2 cup thinly sliced carrots
    • 1/2 cup thinly sliced red bell pepper
    • 1/2 cup thinly green bell pepper
    • 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

    • Peanut-free, use almond butter or cashew butter.
    • Nut-free : Use sunflower seed butter
    • Oilfree:  omit the oil , bake the tofu. Use broth to sauté veggies and proceed.
    • Soyfree : use chickpea tofu, chickpeas or veggies. Omit soy sauce and add 1/2 teaspoon more salt. Substitute gochujang with sambal oelek or other chili sauce . 
    • Add in other quick cooking veggies for variation. Like snow peas, zucchini. 

    Nutrition

    Nutrition Facts
    Miso Gochujang Peanut Tofu Stir Fry
    Amount Per Serving
    Calories 265 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 3g19%
    Sodium 729mg32%
    Potassium 323mg9%
    Carbohydrates 20g7%
    Fiber 4g17%
    Sugar 11g12%
    Protein 15g30%
    Vitamin A 3875IU78%
    Vitamin C 50mg61%
    Calcium 159mg16%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    Ingredients:

    • for this recipe, we use firm or extra firm tofu. Make sure to press it for at least 15 minutes.
    •  sesame oil is best for frying the tofu and rounds things out with a silky mouthfeel and deep nutty flavor.
    • miso: Miso adds extra flavor and umami to the stir-fry sauce, along with classic Asian ingredients such as garlic, ginger and soy sauce
    • gochujang adds heat and that authentic Korean flavor
    • maple syrup adds sweetness to the stirfry sauce
    • peanut butter adds richness and balances out the heat of the chili paste
    • veggies:  I like a colorful mix of carrots and red and green bell pepper

    Tips:

    • If you cannot find gochujang, add some Sriracha chili sauce or other Asian  chili paste like sambal Or lemon. Harissa would also be ok to use.
    • In lieu of tofu, you could use seitan or soycurls. Soak the soycurls in broth then drain, toss in cornstarch and stir fry until golden on some edges and use
    • Use any veggies you like baby corn, snow peas, green asparagus, zucchini, or carrots are all great additions.
    • You can serve this on steamed rice, quinoa, cauliflower rice or use the stir-fry as a filling for lettuce wraps.
    • To make this peanut-free, use almond butter or cashew butter. For Nut-free use Sunflower seed butter
    • To make this Gluten-free, use tamari instead of soy sauce.
    • Oil-free:  omit the oil , bake the tofu. Use broth to sauté veggies and proceed.
    • Soy-free : use chickpea tofu , chickpeas or veggies. Omit soy sauce and add 1/2 teaspoon more salt

    ingredients needed for making gochujang tofu

    How to Make Peanut Butter Miso & Gochujang Tofu Stir-fry

    ingredients for stir-fry sauce in a magic bullet

    Make the sauce: Add all the ingredients for the sauce in a blender and blend until smooth then set aside.

    creamy stir-fry sauce in a small plastic container


    For the stir fry: Heat the sesame oil in a large skillet over medium heat.

    tofu cubes frying in a black skillet

    When hot, add the pressed and cubed tofu and cook until the tofu is golden brown on most of the edges.

    tofu cubes being fried in a black skillet

    Then add bell pepper, carrots, and salt and cook for two minutes.

    veggies and tofu cubes in a black skillet

    tofu cubes and bell peppers in a black skillet

    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.

    tofu cubes and sauteed bell peppers in creamy peanut butter sauce

    Cook until the sauce has come to a boil and then simmer for another two minutes.

    Taste and adjust salt, sweet, heat. Then take off heat. Serve over rice. Garnish generously green onion.

    gochujang tofy stir-fry in peanut sauce served over rice

     

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Christine T.

      April 02, 2023 at 7:28 am

      5 stars
      If I could give this more stars, I would. This sauce is so flavour packed and dead simple to make. I didn’t change a think and it was over the top, delicious, especially given how quickly it comes together. I will be keeping that sauce on hand as it is so versatile.

      Reply
      • Vegan Richa Support

        April 03, 2023 at 8:58 pm

        🙂 thank you!

        Reply
    2. Stacee

      April 01, 2023 at 12:10 pm

      5 stars
      LOVE this recipe, as usual! Thank you!!

      Reply
      • Vegan Richa Support

        April 03, 2023 at 8:56 pm

        🙂

        Reply
    3. Tal

      April 01, 2023 at 11:40 am

      5 stars
      This was pure heaven in a bowl!!! Made enough for 6, 3 of us quickly consumed it. I added more water and some coconut milk as I was worried it was a tad too spicy for the non-spice lovers I was feeding. Just amazing. Thank you for yet again a delicious, and easy recipe!

      Reply
      • Vegan Richa Support

        April 03, 2023 at 8:56 pm

        🙂 thank you!

        Reply
    4. Jess

      October 09, 2022 at 2:19 pm

      Yum!!! Finally made this! I think next time I might add some spices When frying the tofu, but overall soo good!!! We had many red peppers from the garden so I see 3 of those and an onion

      Reply
      • Vegan Richa Support

        October 11, 2022 at 7:43 pm

        From the garden is the best!

        Reply
    5. Jessi

      September 22, 2022 at 4:04 am

      5 stars
      I had this one bookmarked for a while and finally made it last night! I loved it. The sauce has such fantastic flavor and richness. The only thing I changed was to mix in some baby spinach at the end.

      Reply
      • Vegan Richa Support

        September 23, 2022 at 5:27 pm

        Glad it was worth the wait – thanks Jessi.

        Reply
    6. Ellen Lederman

      April 05, 2022 at 3:39 pm

      5 stars
      This was incredible! Loved the deep flavors. Gochujang is always welcome! Added some sugar snaps and water chestnuts, which I have to use up. Next time baby corn and mushrooms might be added. Thanks for another terrific recipe.

      Reply
      • Richa

        April 05, 2022 at 9:18 pm

        Awesome! So glad to see you cooking more

        Reply
        • Ellen Lederman

          April 08, 2022 at 3:14 pm

          It feels so good to be cooking and eating more and enjoying it. Thanks to you, your recipes are getting me back to healthy, delicious eating.

          Reply
          • Richa

            April 08, 2022 at 3:58 pm

            ❤️❤️❤️❤️

            Reply
    7. Neha

      March 26, 2022 at 5:49 pm

      5 stars
      Loved this one! So easy and healthy- will absolutely make again! I made tonight and followed the recipe almost exactly; just used a teaspoon of ginger garlic paste instead of fresh bc I had at home and it was easier.

      Reply
      • Vegan Richa Support

        March 29, 2022 at 10:27 am

        ❤️❤️❤️❤️❤️❤️ i like that paste sometimes also

        Reply
    8. Donna Levin

      March 16, 2022 at 4:59 pm

      5 stars
      Delicious. Well balanced tastes. There was a lot of sauce – and I added a small zucchini and some mushrooms!
      Thanks for a quick and easy recipe.

      Reply
      • Vegan Richa Support

        March 18, 2022 at 3:12 pm

        sounds delish

        Reply
    9. Penny

      March 12, 2022 at 12:26 pm

      5 stars
      I only made the sauce portion of this recipe and it was delicious 😋. I added a little cornstarch and brought to a boil. It will be a staple in my fridge. Thanks Richa.

      Reply
      • Vegan Richa Support

        March 16, 2022 at 12:42 pm

        great news – thank you Penny

        Reply
    10. Juliana

      March 10, 2022 at 5:49 am

      5 stars
      This was terrific and so easy! Doing the sauce in the blender saved so much time and was addictive! I skipped the oil and dry sautéed my tofu before adding the peppers and carrots with the lid to use some of the steam for those. Then added the sauce and sliced green onions and we had to try hard not to eat it all in one sitting! My husband asked if I had added “favorite” and “awesome” to the recipe in my file. We’re already fighting over leftovers!

      Reply
      • Vegan Richa Support

        March 10, 2022 at 1:11 pm

        😂

        Reply
    11. Jess

      March 08, 2022 at 3:36 pm

      5 stars
      Made this tonight and added chickpeas and spinach, served over wild rice and topped with cilantro. Super super delicious! We will be making this again for sure!

      Reply
      • Richa

        March 08, 2022 at 7:48 pm

        Awesome!

        Reply
    12. lani s

      March 08, 2022 at 5:50 am

      This looks fabulous. If you want to bake it and not use oil, how long and what temperature should you bake the tofu?

      Reply
      • Richa

        March 08, 2022 at 10:37 am

        400 F for 20-25 mins

        Reply

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