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Introduction
Korean cuisine has long celebrated the art of transforming humble tofu into extraordinary dishes, and this stir-fry honors that tradition while incorporating modern healthy eating preferences. The dish draws inspiration from traditional Korean dubu-buchim (pan-fried tofu), but evolves it into a complete meal with the addition of seasonal vegetables. The key to its authentic flavor lies in gochugaru (Korean red pepper flakes) and gochujang (fermented red pepper paste), two cornerstone ingredients that have been essential to Korean cooking for centuries. Originally developed in Buddhist temple cuisine as a protein-rich vegetarian dish, this style of tofu preparation has become a beloved staple in Korean households, offering a perfect balance of nutrition and flavor.
Ingredients
• 14 oz extra-firm tofu, drained and pressed, cut into 1-inch cubes
• 2 tablespoons cornstarch
• 3 tablespoons neutral oil (such as grapeseed or vegetable)
• 1 medium yellow onion, sliced into half-moons
• 2 medium carrots, cut into matchsticks
• 2 cups broccoli florets, cut into bite-sized pieces
• 3 cloves garlic, minced
• 1 tablespoon ginger, finely grated
• 3 tablespoons gochujang (Korean red chili paste)
• 2 teaspoons gochugaru (Korean red pepper flakes)
• 2 tablespoons soy sauce, low sodium
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup or brown sugar
• 1/2 cup vegetable broth
• 2 green onions, thinly sliced for garnish
• 1 tablespoon toasted sesame seeds
• 1 tablespoon sesame oil
Step 1:
Press tofu for 30 minutes, then cut into 1-inch cubes. Toss cubes with cornstarch until evenly coated.
Step 2:
Heat 2 tablespoons neutral oil in a large non-stick skillet or wok over medium-high heat. Cook tofu for 8-10 minutes, turning occasionally, until golden brown on all sides. Remove and set aside.
Step 3:
In the same pan, add remaining 1 tablespoon oil. Add onion and carrots, cook for 3-4 minutes until onion begins to soften.
Step 4:
Add broccoli florets and cook for 2-3 minutes until bright green but still crisp.
Step 5:
Add minced garlic and grated ginger, stir-fry for 30 seconds until fragrant.
Step 6:
In a bowl, whisk together gochujang, gochugaru, soy sauce, rice vinegar, maple syrup, and vegetable broth.
Step 7:
Pour sauce mixture into the pan, return tofu, and simmer for 2-3 minutes until sauce thickens slightly.
Step 8:
Remove from heat, drizzle with sesame oil, and garnish with green onions and sesame seeds.
Q: Can I make this dish less spicy?
A: Yes, reduce the amount of gochujang and gochugaru, or substitute with mild paprika for less heat.
Q: Why isn't my tofu getting crispy?
A: Ensure tofu is well-pressed and dried, and cook in batches if necessary to avoid overcrowding the pan.
Q: Can I prepare this dish ahead of time?
A: While best served fresh, you can prep vegetables and press tofu ahead of time. Cook just before serving for optimal texture.
• For crispier tofu, press for at least 30 minutes to remove excess moisture.
• Gochujang can be found in Asian markets or major grocery stores; substitute with sriracha mixed with miso paste if unavailable.
• Gochugaru can be substituted with red pepper flakes, though the flavor will be slightly different.
• Use extra-firm tofu for best texture; firm tofu may break apart during cooking.
• This recipe is naturally vegan and can be made gluten-free by using tamari instead of soy sauce.
• All vegetables can be prepped ahead of time and stored in the refrigerator.
Serve hot over steamed rice or noodles, ensuring each portion has an equal distribution of tofu, vegetables, and sauce.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave until hot.
Press tofu and prep all vegetables before starting to cook. Make sauce mixture while tofu is cooking to optimize time.
- Ensure tofu is well-pressed and patted dry for maximum crispiness
- Don't overcrowd the pan when frying tofu to achieve golden brown edges
- Keep vegetables crisp-tender by not overcooking
Substitute vegetables with bell peppers, snap peas, or mushrooms. For a milder version, reduce gochujang and gochugaru quantities.
Serve with Korean barley tea (boricha) or a light lager. Pairs well with kimchi or quick pickled cucumbers.
Year-round, with peak vegetable freshness in spring and summer
Contains soy (tofu, soy sauce), wheat (soy sauce), and sesame (oil, seeds). Can be made gluten-free using tamari instead of soy sauce.
