Korean Tofu Stir-Fry Recipe: How To Make This Flavourful Dish For Breakfast

This Korean tofu stir fry is not only easy to make but also packed with tasty and delicious flavours. Here’s how to make this quick Korean Tofu Stir-Fry recipe at home. 

how to make easy korean tofu stir fry recipe

Ever wondered how to make up a delicious and healthy Korean tofu stir fry at home which you must have surely seen in many Korean dramas? This popular dish is known for its bold flavours, vibrant colours, and satisfying textures, making it a favourite in Korean cuisine. Whether you're looking to incorporate more plant-based meals into your diet or simply want to try something new, this tofu stir fry recipe is a fantastic option. This easy Korean Tofu Stir-Fry recipe is by Smita Dwivedi (My Spice Trunk).

Korean Tofu Stir-Fry Recipe

Korean Tofu Stir-Fry is a quick and flavorful dish featuring crispy tofu and vibrant vegetables coated in a savoury and spicy-sweet sauce. Here’s how to make this mouthwatering Korean Tofu Stir Fry at home:

How To Make Korean Tofu Stir Fry

Korean Tofu Stir Fry

1. First wash the tofu carefully. Once the tofu is well-drained, cut it into bite-sized cubes. Place the tofu cubes in a bowl and sprinkle them with cornstarch, salt, and crushed black pepper tossing gently to coat each piece evenly. This step ensures that the tofu gets a nice crispy texture when fried.

2. Now heat some vegetable oil in a large wok over medium-high heat. Once the oil is hot, add the tofu cubes in a single layer, making sure not to overcrowd the pan. Fry the tofu for 3-4 minutes on each side until they are golden brown and crispy. Once done, transfer the tofu to a plate.

3. In another pan, add a little oil, then saute the minced garlic until fragrant, about 30 seconds. Add the chopped red bell pepper, yellow bell pepper, and broccoli florets. Stir-fry the vegetables over medium heat for 4-5 minutes until they are tender but still slightly crisp.

4. While the vegetables are cooking, prepare the sauce by whisking together soy sauce, Gochujang paste, sesame oil, Gochugaru, and brown sugar.

5. Once the vegetables are cooked, return the crispy tofu to the wok. Pour the prepared sauce over the tofu and vegetables, stirring well to ensure everything is evenly coated. Let the stir fry cook for another 2-3 minutes.

6. Now garnish it with chopped green onions and fresh coriander leaves. You can serve it with a bowl of hot rice.

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Image credit: Choosing Chia and Shutterstock

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Korean Tofu Stir-Fry Recipe Card

Get K-Obsessed with this easy Korean Tofu Stir-Fry recipe
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  • Total Time :20 min
  • Preparation Time : 5 min
  • Cooking Time : 15 min
  • Servings : 2
  • Cooking Level : Medium
  • Course: Breakfast
  • Calories: 250
  • Cuisine: Others
  • Author: Alice Mary Topno

Ingredients

  • 1 block firm tofu (400g)
  • 2 tablespoon cornstarch
  • 2 tablespoon vegetable oil (for frying)
  • 1 thinly sliced red bell pepper
  • 1 thinly sliced yellow bell pepper
  • 1 cup broccoli florets
  • 1 tablespoon minced garlic
  • 1 tablespoon grated ginger
  • Salt to taste
  • 2 tablespoons soy sauce
  • 1 tablespoon gochujang paste (Korean red chilli paste)
  • 1 teaspoon sesame oil
  • 1 teaspoon Gochugaru (Korean red pepper)
  • 1 teaspoon brown sugar

Step

  • Step 1 :

    Wash and drain tofu, then cut into cubes. In a bowl mix and toss the tofu with cornstarch, salt, and crushed black pepper.

  • Step 2 :

    Now heat vegetable oil in a wok over medium-high heat. Fry tofu cubes until golden and crispy, about 3-4 minutes per side. Transfer to a plate.

  • Step 3 :

    In another pan, heat oil and saute minced garlic until fragrant. Add red and yellow bell peppers and broccoli florets. Stir-fry for 4-5 minutes until vegetables are tender-crisp.

  • Step 4 :

    Now prepare the sauce, mix soy sauce, gochujang paste, sesame oil, Gochugaru, and brown sugar in a bowl and it’s done.

  • Step 5 :

    Return tofu to the wok with vegetables. Pour the sauce over tofu and stir well, cooking for 2-3 minutes.

  • Step 6 :

    Garnish with chopped green onions and fresh coriander leaves before serving.