Gochujang Tofu & Edamame Stir Fry

gochujang tofu and edamame stir fry in a large white bowl topped with sesame seeds

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Gochujang Tofu & Edamame Stir Fry

Crispy pan-seared tofu tossed in a bold, spicy-sweet gochujang sauce that comes together in minutes. This Gochujang Tofu is an easy vegetarian dinner is perfect served over rice or noodles, with optional edamame for extra protein if you want to bulk it up.

Prep Time15

Cook Time15

Total Time30

Course: dinner, vegan dinner, vegetarian dinner

Cuisine: American

Diet: Vegan, Vegetarian

Servings: servings

Author: Brita Britnell

Ingredients

For the stir fry:

15 oz block super-firm or extra-firm tofu pressed and cubed/ chunked
1.5 tablespoon cornstarch
2 tablespoons neutral oil divided
2 cups shelled edamame thawed if frozen
1 medium carrot julienned or thinly sliced OMIT
3 green onions sliced (separate white and green parts)
3 cloves garlic minced
1 teaspoon fresh grated ginger

For the gochujang sauce:

2 tablespoons gochujang Korean chili paste
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon maple syrup or brown sugar
1 teaspoon toasted sesame oil
2-3 tablespoons water to thin as needed

For serving:

Cooked rice or noodles
Sesame seeds for garnish
Extra green onions for garnish

Instructions

Prep the tofu: If using super firm tofu, there's no need to press it. If using firm or extra-firm tofu, press it first. Pat the tofu dry and tear into large chunks OR cut into bite-sized cubes. Toss the chunks with cornstarch until lightly coated.
Crisp the tofu: Heat 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat. Add tofu and cook 8–10 minutes, turning occasionally, until golden and crisp on all sides. Remove and set aside.
Make the sauce: In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, maple syrup, sesame oil, and water until smooth. Set aside.
Cook the veggies: In the same pan, heat the remaining tablespoon of oil. Add garlic, ginger, and the white parts of the green onions; sauté 30 seconds. Add the carrot and cook for 2–3 minutes, until just tender.
Add edamame & sauce: Stir in the edamame and cooked tofu. Pour the gochujang sauce over everything and toss to coat. Cook for 2–3 minutes more, until heated through and glossy.

Notes

Storage Instructions - Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave.

Nutritional info - the nutritional info listed does not include any of the "for serving" items listed.

Optional Add-Ins & Swaps

Add broccoli, snap peas, or spinach for extra color and veggies.
Sub tempeh for tofu if preferred.
For extra spice, mix in a bit of sriracha or chili crisp to the sauce.
For a lower-carb option, serve over cauliflower rice.

Nutrition