Korean Spicy Tofu Stir-Fry
A stir-fried tofu dish with gochujang glaze, soy sauce, and garlic over a base of mixed vegetables. Hot, aromatic, and served over rice or noodles with sesame seeds.
Ingredients
Method
Press tofu between paper towels or a clean kitchen towel for 5 minutes to remove excess water, then cut into ¾-inch cubes.
Mince garlic and ginger. Slice green onion, separating white and light green parts from dark green tops. Slice bell pepper into strips and mushrooms in half. Cut zucchini into half-moons.
Heat 1 tbsp sesame oil in a large skillet or wok over medium-high heat.
Add tofu cubes and cook for 3–4 minutes, stirring gently until golden on some edges. Transfer to a plate.
Heat remaining 1 tbsp sesame oil in the same pan. Add garlic and ginger, stirring for 30 seconds until fragrant.
Add bell pepper, zucchini, and mushrooms. Stir-fry for 4–5 minutes until vegetables are tender-crisp.
Return tofu to the pan. Stir in gochujang glaze, soy sauce, and broth. Toss gently for 1–2 minutes until heated through and coated.
Top with green onion (white and light green parts), dark green tops, and sesame seeds.
Serve over cooked rice or noodles.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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