Crispy tofu and tender vegetables in a sweet-spicy gochujang sauce make this tofu stir fry a perfect weeknight meal. With just a few ingredients, you can have this dish on the table in less than 20 minutes!
Index
This is a super quick, few-ingredient gochujang tofu stir fry that doesn’t skimp on flavor! You guys keep asking me for quick stir-fries or meals with fewer ingredients, so here’s a five-ingredient, 15- to 20-minute stir-fry that you can serve over rice or quinoa.
This recipe is incredibly versatile. You can mix and match the sauces and the vegetables you use!
For the vegetables in this tofu stir fry recipe, choose your choice of broccoli, green beans, snow peas, carrots, peppers. You can use fresh vegetables or use frozen to save preparation time.
If gochujang isn’t your sauce of choice, this recipe works well with other sauces, such as hoisin, sambal olek, teriyaki, or sweet and sour.
Why You’ll Love This Gochujong Tofu Stir Fry
- Just a few ingredients
- Packed with vegetables and flavor
- Versatile – choose your favorite vegetables and sauces!
- Ready in 20 minutes
More Vegan Quick Vegan Dinner Recipes
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Gochujang Tofu Stir Fry
Crispy tofu and tender vegetables in a sweet-spicy gochujang sauce make this tofu stir fry a perfect weeknight meal. With just a few ingredients, you can have this dish on the table in less than 20 minutes!
Serving: 3
Calories: 184kcal
material
- 1 teaspoon the oil
- 7 ounce (198.45 g) Firm or extra firm tofu Press for at least 15 minutes, then slice or cube
- 2 cloves garlic Use minced meat or 1 tbsp garlic paste or 1 tbsp ginger garlic paste. I like to use ginger garlic paste.
- 3 table spoon I am Willow Or use tamari to go gluten free
- 2 table spoon Gochujung Use less for less heat
- 1 table spoon Maple syrup
- 1 1/2 the cup (273 g) Stir fried vegetables Like broccoli, green beans, snow peas, carrots, peppers etc. I use frozen because it saves cutting time.
- 1/2 the cup (118.29 Milli) water plus 1 1/2 teaspoons cornstarch
For the garnish:
- Sesame seeds, green onions, or toasted almonds of choice
instructions
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Press and cube the tofu if you haven’t already. Heat a wok over medium high heat and add oil. When the oil is hot, add the tofu and cook until golden on some edges. Stir occasionally and flip some pieces around. This will take anywhere from 4-6 minutes. Then, add minced garlic or ginger-garlic paste and mix.
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Add all the sauces, then add the stir-fried vegetables and a pinch of salt. Cook for 2-3 minutes, stirring, depending on the vegetables you’re using and how crunchy you want them. Whisk together the cornstarch and water and then slowly add to the skillet. Bring the sauce to a boil, adjust the taste, salt and flavor.
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Check if the vegetables are done as desired, otherwise you can boil them for a few more minutes. Once the sauce has thickened to your liking, turn off the heat. Garnish with sesame seeds and green onions and serve over rice or quinoa.
Comment
to do it Soy-freeUse chickpea tofu and use my sweet and sour sauce instead of the sauce here.
variety :
Use vegan hoisin sauce instead of gochujang or a combination of gochujang and hoisin or a combination of sambal olek and hoisin.
Or you can use a combination of sambal wellek and rice vinegar. If you do this, use sesame oil to fry the tofu.
Add some seasoning, such as black pepper or a Cajun blend. Yes! Cajun seasoning works very well with soy sauce and fries.
You can use teriyaki sauce to make this tofu stir fry.
nutrition
nutrients
Gochujang Tofu Stir Fry
No. per job
calories 184
45 calories from fat
% Daily Value*
thick 5 grams8%
1 gram of saturated fat6%
Sodium 627 mg27%
potassium 370 mg11%
carbohydrates 27 grams9%
5 grams of fiber21%
5 grams of sugar6%
protein 12 grams24%
Vitamin A 6028IU121%
Vitamin C 15 mg18%
calcium 130 mg13%
iron 2 mg11%
* Percent Daily Value is based on a 2000 calorie diet.
Components and Substitutions
- Tofu – Crispy, pan-fried tofu brings protein and makes this tofu stir-fry very satisfying. Try my chickpea flour tofu for a soy-free alternative.
- Garlic – You can use fresh garlic or garlic paste. For best taste, use ginger-garlic paste!
- Sauce – This tofu stir fry recipe is centered around gochujang sauce mixed with soy sauce, but you can use other sauces instead if you prefer. Teriyaki, sweet and sour, or sambal olek are delicious options!
- Maple Syrup – Adds a bit of sweetness to offset the spiciness in gochujong.
- Stir fried vegetables – use your favorite! You can use fresh vegetables or save time with frozen stir fried vegetable mix.
- Cornstarch – Stirring this helps thicken the fry sauce and stick to the tofu and vegetables. You can use potato starch or arrowroot instead.
advice
- This is a gluten-free (use GF Gochujong) and nut-free recipe. To make this soy-free, use chickpea tofu and substitute my sweet and sour sauce for the sauce here.
- Press the tofu while preparing the other ingredients. Pressing will give you the best texture!
- While the tofu is cooking, allow an extra few minutes to brown the edges. This will give you restaurant-style texture!
How to Make Gochujang Tofu Stir Fry
Press and cube or slice your tofu while you prepare the rest of the ingredients.
Heat a wok over medium high heat and add oil. When the oil is hot, add the tofu and cook until golden on some edges.
Stir occasionally and flip some pieces around. It will take four to six minutes.
Then, add minced garlic or ginger-garlic paste and mix.
Add all the sauces. Then add the fried vegetables and a good pinch of salt. Cook for another two to three minutes, stirring, depending on the vegetables you’re using and how crunchy you want them.
Whisk together the cornstarch and water and then slowly add to the skillet. Bring the sauce to a boil, taste and adjust salt and seasoning.
Check if the vegetables are done to your liking, otherwise you can simmer them for a few more minutes. Once the sauce has thickened to your liking, turn off the heat and serve.
Garnish with sesame seeds and green onions and serve over rice or quinoa.
Frequently Asked Questions
Firm or extra firm is the best tofu for a stir fry, because it can stand up to all that mix! Make sure you press the tofu before cooking for the best texture.
You can marinate your tofu, but there is no need for this recipe. The flavored sauce will cling to the tofu, giving it plenty of flavor.