This Korean-style tofu stir-fry comes together quickly with simple ingredients and a tasty sauce. Crispy tofu meets fresh veggies for a comforting, home-cooked meal.
The Story Behind This Recipe
I first got into tofu stir-fry when I wanted something filling but light after a busy day. The mix of crispy tofu and fresh vegetables keeps things fun and satisfying without feeling heavy or greasy.
The sauce is really straightforward—just a few pantry staples like soy sauce, garlic, and a little sweetness with a hint of heat. It’s easy to adjust depending on how you like it, which I appreciate for everyday cooking.
I usually serve this with steamed rice or sometimes noodles if I’m feeling like a change. It’s also great to pack for lunch the next day because the flavors deepen after sitting.
One tip I learned is pressing the tofu properly helps it get that nice crust without falling apart. I also like to add whatever quick-cooking veggies I have on hand — bell peppers, zucchini, or snap peas all work well.
It’s simple enough that I can make it on a weeknight without too much fuss, but filling enough that it hits the spot for a laid-back dinner.
Cuisine: Korean
Course: Dinner
Servings: 3-4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
- 14 oz firm tofu, pressed and cut into cubes
- 2 tablespoons vegetable oil
- 1 red bell pepper, thinly sliced
- 1 small zucchini, sliced into half-moons
- 1 cup snap peas, trimmed
- 3 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 1 teaspoon sesame oil
- 1 teaspoon honey or maple syrup
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame seeds
Instructions
- Step 1. Press the tofu to remove excess moisture, then cut into 1-inch cubes.
- Step 2. Heat vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook until golden and crispy on all sides, about 8 minutes. Remove tofu and set aside.
- Step 3. In the same skillet, add a bit more oil if needed and sauté garlic for 30 seconds until fragrant.
- Step 4. Add bell pepper, zucchini, and snap peas. Cook, stirring occasionally, for 4–5 minutes until vegetables are tender but still crisp.
- Step 5. In a small bowl, mix together soy sauce, gochujang, honey, rice vinegar, and sesame oil.
- Step 6. Return tofu to the skillet. Pour sauce over tofu and vegetables. Toss gently to coat everything well, cooking another 1–2 minutes so flavors combine.
- Step 7. Remove from heat and sprinkle with chopped green onions and toasted sesame seeds before serving.
Tips for Success
- Press the tofu for at least 15 minutes before cooking to get a better texture.
- If you don’t have gochujang, use a mix of chili flakes and a little miso paste for depth.
- Use a non-stick skillet or well-seasoned pan to prevent tofu from sticking.
- Feel free to swap veggies based on what you have in the fridge.
- Serve immediately over steamed rice or noodles for the best texture.
Variations & Substitutions
- Add sliced mushrooms or shredded carrots for more vegetable variety.
- Use tempeh instead of tofu for a nuttier flavor.
- For a milder dish, reduce the gochujang or substitute with a mild chili paste.
- Toss in some roasted seaweed flakes for added umami.
