Spicy Korean Tofu Stir-Fry has become one of my favorite dishes to make, especially when I’m craving something with a bit of heat. I first tried this recipe on a busy weeknight when I wanted a quick, satisfying meal that wasn’t too complicated. The mix of spicy gochujang sauce, crispy tofu, and crunchy vegetables immediately won me over. The beauty of Spicy Korean Tofu Stir-Fry is how it brings bold, savory flavors to the table in such a short amount of time.
The Simplicity Behind the Flavors
What I love most about Spicy Korean Tofu Stir-Fry is how easy it is to prepare. You don’t need a lot of fancy ingredients or special skills in the kitchen. The tofu soaks up the spicy, tangy sauce perfectly, and when stir-fried with onions, bell peppers, and carrots, the dish feels wholesome and satisfying. The great thing about this recipe is that you can tweak the spice level to your liking, making it as fiery or mild as you want.
Perfect for Busy Days
Spicy Korean Tofu Stir-Fry is perfect for those busy evenings when you need to throw something together fast but still want something delicious. I like to serve it with steamed rice or noodles for a full meal. The crispy tofu combined with the vegetables creates a nice balance of textures. It’s one of those dishes that has both a kick and a comforting quality, making it great for both casual dinners and when you’re in the mood for something a little more exciting.
A Dish to Share
Over time, I’ve made Spicy Korean Tofu Stir-Fry for friends, and it’s always a hit. Whether it’s for a casual gathering or just a quick dinner at home, this recipe never disappoints. It’s a great dish to share with others, because the flavors are bold but not overpowering, and it can easily be adjusted to suit everyone’s tastes. I love how it always brings people together and makes them ask for the recipe!
Table of Contents
Chef’s Notes- Spicy Korean Tofu Stir-Fry
- Press the Tofu: To avoid sogginess, press the tofu for 15-20 minutes before cutting it into cubes. This helps eliminate excess moisture, allowing the tofu to absorb the sauce better and hold its shape during cooking.
- Cooking the Pork: Sear the pork until crispy on the outside for added flavor. This step enhances the texture and ensures a rich, meaty bite in every piece.
- Customize the Spice Level: Adjust the heat by varying the amount of gochugaru and gochujang. If you prefer a milder dish, reduce the chili paste or substitute with a less spicy chili sauce.
- Vegetarian Option: For a vegetarian or vegan option, replace pork with mushrooms (shiitake or button mushrooms work well) and ensure the broth is vegetable-based. Tofu works beautifully in this recipe and will still give a great texture.
- Toasting Sesame Oil: Toasted sesame oil adds a nutty finish to the dish, so don’t skip it! Add it at the end to preserve its flavor and aroma.
- Make-Ahead Tip: You can marinate the pork and prep the tofu the night before to save time on busy nights.
- Serving Suggestions: Serve the stir-fry over steamed jasmine rice or brown rice for a complete meal. Consider pairing it with a side of kimchi or pickled vegetables for extra flavor.
Spicy Korean Tofu Stir-Fry
4
15
minutes20
minutes450
kcal35
minutesDive into the vibrant world of Korean cuisine with this Authentic Spicy Korean Tofu Stir-Fry! Perfect for a quick and healthy weeknight dinner, this dish combines silky tofu, tender pork, and fresh vegetables in a rich, spicy sauce. Inspired by traditional flavors and made with pantry staples, it’s both easy to prepare and customizable to your taste. Whether you’re a seasoned cook or new to Korean dishes, this recipe promises a delightful and satisfying meal that will impress your family and friends. Get ready to savor the perfect blend of heat, umami, and texture in every bite!
Ingredients
- Cooking Oils
3 tablespoons vegetable oil
- Proteins
8 ounces sliced pork shoulder can substitute with chicken or beef
1 pound firm tofu diced into half-inch cubes
- Vegetables
1 medium onion chopped into half-inch pieces
2 mild green chilies sliced (or half a green bell pepper)
8 green onions cut into half-inch lengths
4 cloves garlic finely minced
1 teaspoon fresh ginger peeled and minced
- Liquids Sauces
1¼ cups unsalted chicken beef, or vegetable broth
2 tablespoons Korean hot pepper paste gochujang
1 tablespoon soy sauce
1 teaspoon toasted sesame oil
- Spices Thickeners
1 tablespoon gochugaru Korean red pepper flakes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon potato starch
- Alternative Ingredients:
Pork Shoulder: Substitute with chicken beef, or mushrooms for a vegetarian option.
Gochugaru: Replace with crushed red pepper flakes if unavailable.
Soy Sauce: Use tamari for a gluten-free alternative.
Vegetable Oil: Can be replaced with olive oil or sesame oil for different flavor profiles.
Tofu: Tempeh or seitan can be used for varied textures.
Hot Pepper Paste Gochujang: Sambal oelek or chili garlic sauce are viable alternatives.
Potato Starch: Cornstarch or arrowroot powder can be used as thickening agents.
Directions
- Preparing Aromatics – Heat the vegetable oil in a large nonstick pan over medium-high heat. Once hot, add the minced garlic and ginger, stirring continuously for about 2 minutes until the mixture becomes fragrant and the garlic edges turn golden brown.
- Cooking the Protein – Add the sliced pork shoulder to the pan, seasoning with kosher salt and black pepper. Sauté for approximately 3 minutes until the pork begins to crisp slightly, enhancing its texture and flavor.
- Incorporating Vegetables – Introduce the chopped onion and mild green chilies to the skillet. Cook for another 3-4 minutes until the onions soften and become translucent, melding with the aromatics.
- Creating the Sauce Base – Pour in the chicken, beef, or vegetable broth, followed by the Korean hot pepper paste and soy sauce. Stir well to combine all ingredients, allowing the sauce to simmer for about 5 minutes to let the flavors meld together.
- Finalizing the Dish – Gently fold in the tofu cubes, ensuring they are evenly coated with the sauce. Sprinkle the potato starch over the mixture and stir carefully to thicken the sauce. Cook for an additional 2-3 minutes until the desired consistency is achieved.
- Finishing Touches – Drizzle the toasted sesame oil over the stir-fry and garnish with the sliced green onions. Serve the Spicy Korean Tofu Stir-Fry hot over steamed white rice. For an extra kick, consider adding a sprinkle of additional gochugaru or sesame seeds.
Equipment
- Nonstick Pan
Nutrition Facts
- Calories: 450kcal
- Fat: 25g
- Saturated Fat: 5g
- Cholesterol: 80mg
- Sodium: 800mg
- Potassium: 600mg
- Carbohydrates: 20g
- Fiber: 4g
- Sugar: 5g
- Protein: 30g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 200mg
- Iron: 3mg
FAQ- Spicy Korean Tofu Stir-Fry
Can I use a different protein instead of pork?
Yes! You can substitute the pork shoulder with chicken, beef, or even tofu for a vegetarian option. Mushrooms also make a great meat alternative and absorb the flavors of the sauce beautifully.
What can I use if I don’t have gochujang (Korean hot pepper paste)?
If you don’t have gochujang, you can use sambal oelek or chili garlic sauce for a similar flavor. You can also mix some miso paste with a bit of chili paste or red pepper flakes for a close match.
How do I make this recipe gluten-free?
Use tamari or a gluten-free soy sauce to replace regular soy sauce. Ensure your broth is also gluten-free, and use cornstarch instead of potato starch as a thickening agent if needed.
Can I make this dish vegetarian?
Absolutely! Simply omit the pork and substitute it with mushrooms, tempeh, or seitan. Make sure to use vegetable broth for the base, and this will be a fully vegetarian dish.
How can I adjust the spiciness of the dish?
To make it less spicy, reduce the amount of gochujang and gochugaru. For extra heat, increase these ingredients. You can also add a touch of honey or sugar to balance the heat if it becomes too intense.
