Crispy tofu and tender vegetables in a 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!
Contents
This is a super quick, low-ingredient gochujang tofu stir-fry that doesn’t skimp on flavor! You keep asking me for super quick stir-fries or meals with fewer ingredients, so here’s a 15-20 minute, almost five-ingredient stir-fry that you can serve over rice or quinoa.
This recipe is incredibly versatile. You can mix and match the vegetables you use as well as the sauces!
For the vegetables in this tofu stir fry recipe, choose your favorites like broccoli, green beans, snow peas, carrots, peppers. You can use fresh vegetables or save prep time by using frozen ones.
If gochujang isn’t your favorite sauce, this recipe works well with other sauces, like hoisin, sambal oelek, teriyaki, or sweet and sour.
Why You’ll Love This Gochujang Tofu Stir-Fry
- Just a handful of ingredients
- Packed with vegetables and flavor
- Versatile — choose your favorite vegetables and sauces!
- Ready in 20 minutes
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Gochujang tofu stir-fry
Crispy tofu and tender vegetables in a 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
calories: 184calories
Ingredients
- 1 teaspoon oil
- 7 ounces (198.45 g) firm or extra firm tofu pressed for at least 15 minutes, then cut into slices or cubes
- 2 cloves garlic minced or use 1 tbsp garlic paste or 1 tbsp ginger garlic paste. I like to use a ginger garlic paste.
- 3 soup spoons soya sauce or use tamari for gluten free
- 2 soup spoons gochujang use less for less heat
- 1 teaspoon Maple syrup
- 1 1/2 cups (273 g) sautéed vegetables such as broccoli, green beans, snow peas, carrots, peppers, etc. I use frozen because it reduces the time spent chopping.
- 1/2 cup (118.29 ml) water plus 1 1/2 teaspoons cornstarch
For garnish:
- sesame seeds, green onions or toasted nuts of your choice
Instructions
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Press and cut the tofu into cubes if you haven’t done so already. Heat a skillet over medium-high heat and add the oil. Once the oil is hot, add the tofu and cook until golden around some edges. Keep stirring occasionally and flip a few pieces. This will take between 4 and 6 minutes. Then add the minced garlic or ginger-garlic paste and mix.
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Add all the sauces, then add the sautéed vegetables and a generous pinch of salt. Cook, stirring, for 2-3 minutes depending on the vegetables you are using and how crunchy you want them to be. Whisk together the cornstarch and water, then gradually add it to the pan. Bring the sauce to a boil, taste, adjust the salt and taste.
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Check if the vegetables are cooked according to your preferences, if not you can let them simmer for a few more minutes. Once the sauce has thickened to your preference, turn off the heat. Garnish with sesame seeds and green onion and serve over rice or quinoa.
Remarks
To do this soy freeuse chickpea tofu and use my sweet and sour sauce instead of the sauces here.
Variants :
Use vegan hoisin sauce instead of 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 some spices, like black pepper or Cajun mix. Yes! Cajun seasoning works great with soy sauce and stir fries.
You can also use teriyaki sauce to make this tofu stir fry.
Nutrition
Nutritional intakes
Gochujang tofu stir-fry
Amount per serving
calories 184
Calories from fat 45
% Daily Value*
Fat 5g8%
Saturated fat 1g6%
Sodium 627mg27%
Potassium 370mg11%
Carbohydrates 27g9%
5g fiber21%
Sugar 5g6%
Protein 12g24%
Vitamin A 6028IU121%
Vitamin C 15mg18%
Calcium 130mg13%
Iron 2mg11%
*Percent Daily Values are based on a 2000 calorie diet.
Ingredients and Substitutes
- Tofu – Crispy, pan-fried tofu packs the protein and makes this tofu stir-fry super satisfying. Use my Chickpea Flour Tofu for a soy-free option.
- garlic – You can use fresh garlic or garlic paste. For a better taste, use ginger-garlic paste!
- sauces – This tofu stir-fry recipe centers around gochujang sauce mixed with soy sauce, but you can use other sauces instead, if you prefer. Teriyaki, sweet and sour or sambal oelek are delicious options!
- maple syrup – Adds a bit of sweetness to offset the spiciness of the gochujang.
- sautéed vegetables – Use your favorites! You can use fresh vegetables or save time with a mix of frozen stir-fried vegetables.
- cornstarch – This helps the sauté sauce thicken and stick to the tofu and vegetables. You can use potato starch or arrowroot instead.
Advice
- This is a gluten free (use gf gochujang) and nut free recipe. To make this soy-free, use chickpea tofu and use my sweet and sour sauce instead of the sauces here.
- Press down on the tofu while you prepare the other ingredients. Pressing will give you the best texture!
- When cooking the tofu, give it a few extra minutes for it to brown around the edges. This will give it that restaurant style texture you want!
How to Make Gochujang Tofu Stir-Fry
Press and cube or slice your tofu while you prepare the rest of the ingredients.
Heat a skillet over medium-high heat and add the oil. Once the oil is hot, add the tofu and cook until golden around some edges.
Keep stirring occasionally and flip a few pieces. This will take four to six minutes.
Then add the minced garlic or ginger-garlic paste and mix.
Add all the sauces. Then add the sautéed vegetables and a good pinch of salt. Cook, stirring, for an additional two to three minutes depending on the vegetables you are using and how crunchy you want them to be.
Whisk together the cornstarch and water, then gradually add it to the pan. Bring the sauce to a boil, taste and adjust the salt and taste.
Check if the vegetables are cooked to your liking, otherwise you can simmer them for a few more minutes. Once the sauce has thickened to your preference, turn off the heat and serve.
Garnish with sesame seeds and green onion and serve over rice or quinoa.
Frequently Asked Questions
Firm or extra firm is the best tofu for a stir-fry because it can withstand all that mixing! Be sure to press the tofu before cooking for the best texture.
You can marinate your tofu, but in this recipe it is not necessary. The savory sauce will cling to the tofu, giving it lots of flavor.