Korean Fried Tofu with Vegetables and Peanuts Recipe
This colorful dish with crispy tofu, vegetables, and peanuts is a plant-based answer to Korean meat dishes in a sweet-salty sauce. In Korea, more and more people reach for this kind of meal as a quick after-work dinner, because it’s light yet really satisfying. The flavors are a bit like a stir-fry from Chinese cuisine combined with Korean sauces based on soy sauce and gochujang.
South Korea
Difficulty: Medium
☀️
Lunch
🍽️
Dinner
🌙
Supper
🌶️
Medium spicy
Salty
Umami
Spicy
Nutty
Filling
Crunchy
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Servings
3
Ingredients
- tofu firm, drained - 300 g
- bell pepper red or yellow, cut into strips - 1 piece
- carrot cut into thin matchsticks - 1 piece
- zucchini cut into half-moons - 0.5 pieces
- onion sliced into thin wedges - 0.5 pieces
- garlic finely chopped - 2 cloves
- soy sauce base of the sauce - 3 tablespoons
- gochujang Korean chili paste, use less for a milder version - 1 tablespoon
- honey or sugar, to balance the heat - 1 tablespoon
- rice vinegar adds a light acidity - 1 tablespoon
- vegetable oil for frying the tofu and vegetables - 3 tablespoons
- sesame oil added at the end - 1 teaspoon
- peanuts roasted, unsalted, roughly chopped - 3 tablespoons
- chives chopped, for serving - 2 tablespoons
- rice cooked for serving, preferably short-grain - 200 g
Main Ingredient:
tofu
Preparation
- Remove the tofu from the package, pat it very dry with paper towels, then cut into cubes about 2 cm wide. The better you dry the tofu, the crispier it will be after frying.
- In a small bowl, mix the soy sauce, gochujang, honey, and rice vinegar until you get a smooth sauce. Set aside.
- Heat 2 tablespoons of oil in a large frying pan or wok over medium-high heat. Add the tofu in a single layer and fry for 6–8 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 and carrot. Fry for 3–4 minutes over medium heat, stirring often, until they start to soften but are still slightly crunchy.
- Add the bell pepper and zucchini and fry for another 3–4 minutes, until the vegetables soften but don’t fall apart. Add the chopped garlic and fry for 1 more minute, stirring so it doesn’t burn.
- Pour the prepared sauce into the pan, add the fried tofu, and gently toss so all the pieces are coated in the sauce. Cook for 2–3 minutes over low heat, until the sauce slightly thickens.
- Remove the pan from the heat, pour in the sesame oil, and sprinkle the dish with chopped peanuts and chives. Serve immediately with hot rice.
Storage
In fridge:
2 days
Freezing:
No
Po schłodzeniu tofu traci część chrupkości, ale nadal jest smaczne. Przechowuj w szczelnym pojemniku i podgrzewaj na patelni z odrobiną wody, aby sos się nie przypalił.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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