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Any night is stirfry night in my books. This stirfry combines tofu and veggies with gochujang sauce, peanut butter and sesame oil for a spicy, sticky, sweet combination to delight my tastebuds lol. I used tofu but soy curls would be equally delish. For veggies, I used broccoli and carrots but any vegetables, or even no vegetables, will do. No rules, just yum.


1.5 cups rice of choice

15 oz block extra firm tofu, drained and pressed

2 cloves garlic, minced

2 Tbsp minced fresh ginger

2 Tbsp gochujang

2 Tbsp peanut butter

2 Tbsp tamari or soy sauce

2 tsp sugar(I used coconut sugar)

2 Tbsp sesame oil

1 head broccoli, cut into large florets

2 carrots, peeled and sliced diagonally

2 scallions sliced


1. In a medium bowl, whisk together garlic, ginger, gochujang, peanut butter, tamari, sugar, sesame oil, and 1/4 cup warm water. Set aside.

2. In a a large nonstick skillet or wok over medium-high heat with 2 Tbsp vegetable oil, cook tofu until crispy in places, approximately 3 to 4 minutes per side. Remove from pan and add to bowl with gochujang sauce mixture.

3. Add addition 1 Tbsp oil to skillet/wok. Add carrots and broccoli and stirfry 3 to 4 minutes. Add 1/2 cup water then cover. Cook until water evaporated and vegetables tender crisp approximately 5 to 6 minutes.

4. Remove lid from skillet. Push vegetables to perimeter of skillet. Return tofu and sauce to center. Cook to boiling and sauce begins to thicken the toss together with vegetables until everything well coated.

5. Serve Korean Tofu Stirfry over rice and sprinkle with sliced scallions.

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