Korean style spicy stir-fried Tofu :: Tofu Dish :: A Korean Banchan

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is a great plant-based protein alternative with similar texture.

gochujang

💰Cheaper: sriracha

Sriracha offers a similar heat level but is more widely available.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Canola oil is a cost-effective cooking oil.

sesame oil

💰Cheaper: olive oil

Olive oil can provide a different flavor profile at a lower cost.

Drain the tofu and press it to remove excess moisture.

Cut the pressed tofu into bite-sized cubes.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Add the tofu cubes and cook until golden brown, flipping occasionally.

Remove the tofu from the skillet and set aside.

In the same skillet, add minced garlic and grated ginger; sauté until fragrant.

Stir in chilli powder, soy sauce, sugar, rice wine, and water; mix well to combine.

Add the cooked tofu back into the skillet and toss to coat in the sauce.

Add sliced carrots and onion; stir-fry until vegetables are tender-crisp.

Garnish with chopped spring onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens