Korean-Style Gochujang Tofu & Tenderstem Stir-Fry with Sesame Rice
Sticky-savoury gochujang tofu stir-fried with crisp Tenderstem broccoli, finished with sesame and a quick limey rice.
- 300 g tofu
- 18 g cornflour
- 300 g Tenderstem broccoli
- 1 pc red pepper
- 3 pc spring onions
- 2 clove garlic
- 10 g ginger
- 2 tbsp gochujang paste
- 1 tbsp soy sauce
- 160 g rice
- 1 tsp sesame oil
- 1 tbsp sesame seeds
- 1 pc lime
- 2 tbsp vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Cook the rice according to pack instructions. When done, stir in the zest and juice of the lime and keep covered.
- Step 2
Pat the tofu dry, then cut into 2 cm cubes. Toss with cornflour and a pinch of salt until lightly coated.
- Step 3
Heat 1 tbsp vegetable oil in a large non-stick frying pan or wok over high heat. Fry the tofu in a single layer (cook in 2 batches if needed) until crisp and golden on all sides, 6–8 minutes total. Remove to a plate.
- Step 4
Add a further 1 tbsp vegetable oil to the pan. Stir-fry Tenderstem broccoli and red pepper strips for 3–4 minutes, keeping them bright and slightly crisp.
- Step 5
Add garlic and ginger and stir for 30 seconds until fragrant. Stir together gochujang paste, soy sauce, 2 tbsp water, and 1 tsp sesame oil, then pour into the pan. Toss until glossy.
- Step 6
Return the tofu to the pan and toss for 1–2 minutes to coat and heat through. Finish with sliced spring onions and sesame seeds.
- Step 7
Serve the stir-fry over lime rice.
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