Spicy Tofu Recipe
Pan Fried To Fu with Vegetables in Sweet & Spicy Korean Sauce
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Ingredients
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Tofu and Vegetables
Sweet & Spicy Korean Sauce
Method
Preparation
- 1
Prepare the Tofu
Press the firm tofu to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for about 15 minutes. Once pressed, cut the tofu into 1-inch cubes.
- 2
Chop the Vegetables
While the tofu is pressing, chop the bell peppers into strips, slice the carrot into thin rounds, and separate the broccoli into florets. Chop the green onions, keeping the white and green parts separate.
- 3
Make the Sauce
In a small bowl, combine gochujang, soy sauce, honey (or maple syrup), sesame oil, minced garlic, grated ginger, and water. Mix well until smooth.
Cooking
- 4
Cook the Tofu
Heat a non-stick skillet over medium-high heat and add a drizzle of oil. Once hot, add the cubed tofu in a single layer. Cook for about 5 minutes until golden brown, then flip and cook for another 5 minutes until browned on all sides. Remove from the skillet and set aside.
- 5
Sauté the Vegetables
In the same skillet, add a little more oil if needed. Add the white parts of the green onions, bell peppers, carrot, and broccoli. Sauté for about 4-5 minutes until the vegetables are tender-crisp.
- 6
Combine Tofu and Sauce
Add the cooked tofu back into the skillet with the sautéed vegetables. Pour the sweet and spicy sauce over the tofu and vegetables. Toss everything together to coat well and cook for an additional 2-3 minutes until heated through.
- 7
Serve
Remove from heat, sprinkle with the green parts of the green onions for garnish, and serve hot over rice or noodles.
