Photo by XinYing Lin on Unsplash
Spicy Gochujang-Glazed Tofu and Broccoli Stir-Fry
Tofu pan-fried until golden, stir-fried with broccoli and glazed in gochujang, soy sauce, rice vinegar, ginger.
- 400 g Firm tofu
- 300 g Broccoli florets
- 150 g Brown rice
- 3 tbsp Gochujang (Korean chilli paste)
- 2 tbsp Soy sauce (low sodium)
- 1 tbsp Rice vinegar
- 1 tbsp Maple syrup or honey
- 2 cm Ginger
- 1 tbsp Sesame oil
- 2 stalks Spring onions
- 1 tsp Sesame seeds
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Add to a shopping listHow the shopping list works →- Step 1
Cook the brown rice according to package instructions. Set aside.
- Step 2
Press the tofu well to remove excess water. Cut into 2cm cubes. Toss lightly with a pinch of salt and 1 tbsp of cornflour (if available, for crispness).
- Step 3
Prepare the glaze: Whisk together the gochujang, soy sauce, rice vinegar, maple syrup, and finely grated ginger in a small bowl.
- Step 4
Heat the sesame oil in a wok or large frying pan over medium-high heat.
- Step 5
Add the tofu cubes and pan-fry, turning occasionally, until golden brown and slightly crisp on all sides (about 8-10 minutes).
- Step 6
Add the broccoli florets to the pan. Stir-fry for 3-4 minutes until bright green and slightly tender-crisp.
- Step 7
Pour the prepared gochujang glaze over the tofu and broccoli. Toss quickly to coat everything evenly. Cook for 1-2 minutes until the sauce thickens slightly and clings to the ingredients. Do not overcook.
- Step 8
Divide the cooked brown rice between two bowls. Top with the glazed tofu and broccoli mixture.
- Step 9
Garnish with sliced spring onions and sesame seeds.
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