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 just a few ingredients, you’ll be able to have this dish on the table in lower than 20 minutes!

That is a brilliant quick, few-ingredient gochujang tofu stir fry that doesn’t skimp on flavor! You guys keep asking me for super quick stir fries or meals with fewer ingredients, so here is an almost five-ingredient, 15 to twenty minute stir fry you could serve over rice or quinoa.

This recipe is incredibly versatile. You may mix and match the veggies that you just use in addition to the sauces!

For the vegetables on this tofu stir fry recipe, select your favorites like broccoli, green beans, snow peas, carrots, peppers. You should use fresh vegetables or save prep time through the use of frozen.

If gochujang isn’t your sauce of alternative, 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

• Only a handful of ingredients
• Filled with veggies and flavor
• Versatile — select your favorite veggies and sauce!
• Ready in 20 minutes

More Vegan Quick Vegan Dinner Recipes

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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 just a few ingredients, you’ll be able to have this dish on the table in lower than 20 minutes!

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Appetizer, Essential Course

Cuisine: Asian

Servings: 3

Calories: 184kcal

Writer: Vegan Richa

Ingredients

• 1 teaspoon oil
• 7 ounces (198.45 g) firm or extra firm tofu pressed for not less than quarter-hour, then sliced or cubed
• 2 cloves garlic minced or use 1 tablespoon garlic paste or 1 tablespoon ginger garlic paste. I prefer 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 (273 g) of stir fry vegetables like broccoli, green beans, snow peas, carrots, peppers, etc. I take advantage of frozen ones since 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 alternative

Instructions

• Press and cube the tofu if you happen to have not 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 a few of the pieces around. It will take anywhere from 4-6 minutes. Then, add within the minced garlic or the ginger-garlic paste and blend in.

• Add in all the sauces, then add within the stir fry vegetables and a generous pinch of salt. Cook, stirring, for 2-3 minutes depending on the vegetables you are using and the way crunchy you must keep them. Whisk together the corn starch and water, after which add it to the skillet regularly. Bring the sauce to a boil, taste, adjust salt and flavor.

• Check to see if the vegetables are done to preference, otherwise you’ll be able to keep simmering them for one more couple of minutes. Once the sauce is thickened to preference, switch off the warmth. Garnish with sesame seeds and green onion and serve over rice or quinoa.

Notes

It 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 as a substitute of the sauces here.
Variations :
Use vegan hoisin sauce as a substitute of the gochujang or a mixture of gochujang and hoisin or a mixture of sambal oelek and hoisin.
Or you should use a mixture of sambal oelek and rice vinegar. In the event you do that, use sesame oil to fry the tofu.
Add in some spices, like black pepper or a Cajun mix. Yes! Cajun seasoning works very well with soy sauce and stir fry. 
You can even use teriyaki sauce to make this tofu stir fry.

Nutrition

Nutrition Facts

Gochujang Tofu Stir Fry

Amount Per Serving

Calories 184
Calories from Fat 45

% Day by day Value*

Fat 5g8%

Saturated Fat 1g6%

Sodium 627mg27%

Potassium 370mg11%

Carbohydrates 27g9%

Fiber 5g21%

Sugar 5g6%

Protein 12g24%

Vitamin A 6028IU121%

Vitamin C 15mg18%

Calcium 130mg13%

Iron 2mg11%

* Percent Day by day Values are based on a 2000 calorie eating regimen.

Ingredients and Substitutions

• tofu – Crisp, pan-fried tofu brings the protein and makes this tofu stir fry super satisfying. Use my chickpea flour tofu for a soy-free option.
• garlic – You should use fresh garlic or garlic paste. For the most effective flavor, use ginger-garlic paste!
• sauces – This tofu stir fry recipe is centered around gochujang sauce mixed with soy sauce, but you should use other sauces as a substitute, if you happen to prefer. Teriyaki, sweet and sour, or sambal oelek are delicious options!
• maple syrup – Adds somewhat little bit of sweet to offset the spicy within the gochujang.
• stir fry vegetables – Use your favorites! You should use fresh vegetables or save time with a frozen stir fry vegetable mix.
• cornstarch – This helps the stir fry sauce thicken and cling to the tofu and vegetables. You should use potato starch or arrowroot as a substitute.

Suggestions

• It 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 as a substitute of the sauces here.
• Press the tofu whilst you prep the opposite ingredients. Pressing provides you with the most effective texture!
• When cooking the tofu, give it the additional couple of minutes to get golden on the perimeters. It will give it that restaurant-style texture you wish!

The way to Make Gochujang Tofu Stir Fry

Press and cube or slice your tofu whilst you prep the remaining 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 it gets golden on some edges.

Keep stirring occasionally and flip a few of the pieces around. It will take anywhere from 4 to 6 minutes.

Then, add within the minced garlic or the ginger-garlic paste and blend in.

Add in all the sauces. Then add within the stir fry vegetables and a superb pinch of salt. Cook, stirring, for 2 to a few more minutes depending on the vegetables you’re using and the way crunchy you must keep them.

Whisk together the corn starch and water, after which add it to the skillet regularly. Bring the sauce to a boil, taste, and adjust the salt and flavor.

Check to see if the vegetables are done to your liking, otherwise you’ll be able to keep simmering them for one more couple of minutes. Once the sauce is thickened to your preference, switch off the warmth and serve.

Garnish with sesame seeds and green onion and serve over rice or quinoa.

Ceaselessly Asked Questions