Gochujang Tofu Stir Fry
Crispy tofu and tender vegetables in sweet-and-spicy gochujang sauce make this tofu stir fry a go-to weeknight meal. With just a few ingredients, you can have this dish on the table in less than 20 minutes!
Servings: 3
Ingredients
- 1 teaspoon oil
- 7 ounces firm or extra firm tofu pressed for at least 15 minutes, then sliced or cubed
- 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 of 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, green onions, or toasted nuts of choice
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.
Video
Notes
This is a gluten-free(ensure gluten-free gochujang) and nut-free recipe.
To make this soy-free, use chickpea tofuand use my sweet and sour sauce instead of the sauces here. Variations :
Use vegan hoisin sauce instead of the gochujang or a combination of gochujang and hoisin or a combination of sambal oelek and hoisin. Or you can use a combination of sambal oelek and rice vinegar. If you do this, use sesame oil to fry the tofu. Add in some spices, like black pepper or a Cajun blend. Yes! Cajun seasoning works really well with soy sauce and stir fry. You can also use teriyaki sauce to make this tofu stir fry.
To make this soy-free, use chickpea tofuand use my sweet and sour sauce instead of the sauces here. Variations :
Use vegan hoisin sauce instead of the gochujang or a combination of gochujang and hoisin or a combination of sambal oelek and hoisin. Or you can use a combination of sambal oelek and rice vinegar. If you do this, use sesame oil to fry the tofu. Add in some spices, like black pepper or a Cajun blend. Yes! Cajun seasoning works really well with soy sauce and stir fry. You can also use teriyaki sauce to make this tofu stir fry.
Nutrition
Calories: 184kcal | Carbohydrates: 27g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Sodium: 627mg | Potassium: 370mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6028IU | Vitamin C: 15mg | Calcium: 130mg | Iron: 2mg