Korean Tofu in Gochujang Sauce with Vegetables Recipe
This dish is a bowl full of color: tofu that’s crispy on the outside and soft inside, coated in a spicy-sweet sauce with gochujang and vegetables. In Korea, dishes like this often accompany a bowl of rice as one of several small plates on the table. Here it can easily play the leading role in a plant-based lunch or dinner.
This recipe combines the deep umami of gochujang with the delicate texture of tofu and crisp vegetables, creating a balanced, satisfying bowl that’s both comforting and full of character. It’s quick enough for a weeknight but flavorful enough to feel like a special Korean-inspired meal.
Chef's tips
Pressing the tofu well at the beginning is key to getting a nicely browned, slightly crispy surface. Don’t overcrowd the pan when frying, and resist the urge to stir too often so the cubes can develop color. Adjust the sweetness and heat of the sauce to your taste by playing with the ratio of gochujang to rice syrup.
How to serve
Serve in deep bowls over steamed jasmine or short-grain rice, with extra sesame seeds and chives on top. Add kimchi, pickled radish or a simple cucumber salad on the side for a more Korean-style spread.
Ingredients
- tofu firm, drained - 400 g
- red bell pepper cut into strips - 1 piece
- carrot cut into thin matchsticks - 1 piece
- onion sliced into thin wedges - 0.5 pieces
- garlic chopped - 3 cloves
- gochujang paste spicy Korean chili paste - 1.5 tablespoons
- soy sauce - 3 tablespoons
- rice syrup or honey - 1.5 tablespoons
- rice vinegar or apple cider vinegar - 1 tablespoon
- water - 60 ml
- vegetable oil for frying the tofu and vegetables - 3 tablespoons
- sesame oil to finish - 1 tablespoon
- white sesame seeds for sprinkling - 1 tablespoon
- chives chopped, for serving - 2 tablespoons
Preparation
- Wrap the tofu in paper towels, place it on a plate, cover with another plate and weigh it down with something heavy, e.g. a jar. Set aside for 10–15 minutes to remove excess moisture.
- Cut the drained tofu into cubes about 2 cm on each side.
- In a small bowl, mix the gochujang paste, soy sauce, rice syrup, vinegar and water until you get a smooth sauce.
- Heat 2 tablespoons of oil in a large pan over medium-high heat. Add the tofu in a single layer.
- Fry the tofu for 8–10 minutes, gently turning the cubes every few minutes, until golden and lightly crispy on all sides. Transfer the tofu to a plate.
- In the same pan, add 1 tablespoon of oil, then add the onion, carrot and bell pepper.
- Stir-fry the vegetables over medium heat for 4–5 minutes, stirring often, until they soften but are still slightly crisp.
- Add the garlic and fry for another 30–40 seconds, until fragrant.
- Pour the prepared sauce into the pan, stir and cook for 1–2 minutes, until it thickens slightly.
- Return the tofu to the pan, gently toss so the cubes are coated in the sauce, and cook for 1 more minute.
- Remove the pan from the heat, drizzle the dish with sesame oil and sprinkle with sesame seeds and chives.
- Serve immediately with hot rice or rice noodles.
Storage
Przechowuj w szczelnym pojemniku. Podgrzewaj na patelni z odrobiną wody, aby sos się nie przypalił. Tofu po schłodzeniu będzie mniej chrupiące, ale nadal smaczne.
