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Gochujang Tofu & Edamame Stir Fry Recipe

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4.2 from 24 reviews

A flavorful and spicy Gochujang Tofu & Edamame Stir Fry featuring crisp tofu cubes, tender edamame, and vibrant vegetables tossed in a savory Korean chili paste sauce. This quick and easy 30-minute recipe is perfect for a nutritious vegan dinner served over rice or noodles.

Ingredients

Tofu

  • 15 oz block super-firm or extra-firm tofu (pressed and cubed/chunked)
  • 1.5 tablespoon cornstarch
  • 2 tablespoons neutral oil (divided)

Vegetables

  • 1.5 cups shelled edamame (thawed if frozen)
  • 1 medium carrot (julienned or thinly sliced)
  • 3 green onions (sliced, separate white and green parts)
  • 3 cloves garlic (minced)
  • 1 teaspoon fresh grated ginger

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 & Garnish

  • Cooked rice or noodles
  • Sesame seeds (for garnish)
  • Extra green onions (for garnish)

Instructions

  1. Prep the Tofu: If using super firm tofu, no pressing is needed. For firm or extra-firm tofu, press to remove excess water. Pat dry and tear into large chunks or cut into bite-sized cubes. Toss the tofu pieces with cornstarch until they are lightly coated to help crisp them during cooking.
  2. Crisp the Tofu: Heat 1 tablespoon of neutral oil in a large nonstick skillet or wok over medium-high heat. Add the tofu chunks and cook for 8 to 10 minutes, turning occasionally, until all sides are golden brown and crisp. Remove the tofu from the pan and set aside.
  3. Prepare the Sauce: In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, maple syrup, toasted sesame oil, and water until the sauce is smooth and well combined. Set aside for later use.
  4. Cook the Vegetables: Using the same skillet, heat the remaining tablespoon of oil over medium-high heat. Add the minced garlic, grated ginger, and the white parts of the green onions. Sauté for about 30 seconds until fragrant. Next, add the julienned carrot and cook for 2 to 3 minutes until just tender.
  5. Add Edamame and Sauce: Stir in the thawed edamame and the cooked tofu. Pour the prepared gochujang sauce over the mixture and toss to evenly coat everything. Continue cooking for another 2 to 3 minutes until the stir fry is heated through and the sauce is glossy.
  6. Serve: Serve the hot stir fry over cooked rice or noodles. Garnish with sesame seeds and the green parts of the sliced green onions for added flavor and color.

Notes

  • Pressing tofu removes excess moisture, helping it crisp better when cooked.
  • If super-firm tofu is used, pressing is not required.
  • Adjust the amount of water in the sauce to get desired consistency.
  • Maple syrup can be substituted with brown sugar for a different sweetness profile.
  • Use neutral oil like vegetable or canola oil for frying to avoid overpowering flavors.
  • This stir fry is delicious served with steamed rice or noodles.

Find it online: https://justsosavory.com/gochujang-tofu-and-edamame-stir-fry-recipe/