Spicy Korean Tofu & Broccoli Stir-Fry
Make Spicy Korean Tofu & Broccoli Stir-Fry, a Korean dinner recipe with extra-firm tofu, broccoli florets, carrots. It has about 30 min, about 380 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Spicy Korean Tofu & Broccoli Stir-Fry is a Korean dinner recipe that takes about 30 min, makes 4 servings, has about 380 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonSpicy Korean Tofu & Broccoli Stir-Fry ingredients
- 14 oz extra-firm tofu
- 4 cups broccoli florets
- 2 medium carrots
- 8 oz mushrooms
- 0.5 medium yellow onion
- 3 cups spinach
- 2 tbsp toasted sesame oil
- 1 tbsp fresh ginger
- 2 cloves garlic
- 2 tbsp gochujang (Korean chili paste)
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 0.25 cup water
- 1 tsp cornstarch
- 1 tsp sesame seeds
How to make Spicy Korean Tofu & Broccoli Stir-Fry
- Press the 14 ounces of extra-firm tofu for at least 15 minutes to remove excess water, then cut it into 1-inch cubes. Pat the cubes dry with paper towels.
- Prepare the vegetables: cut the broccoli into bite-sized florets, julienne the 2 carrots, slice the 8 ounces of mushrooms, and thinly slice the 1/2 medium yellow onion.
- In a small bowl, whisk together the sauce ingredients: 1 tablespoon grated fresh ginger, 2 minced garlic cloves, 2 tablespoons gochujang, 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon brown sugar, 1/4 cup water, and 1 teaspoon cornstarch until smooth.
- Heat 1 tablespoon of toasted sesame oil in a large wok or skillet over medium-high heat. Add the tofu cubes and cook, stirring occasionally, for 8-10 minutes until golden brown and crispy on all sides. Remove the tofu from the wok and set aside.
- Add the remaining 1 tablespoon of toasted sesame oil to the wok. Add the sliced yellow onion and sauté for 2 minutes until fragrant. Then add the broccoli florets, julienned carrots, and sliced mushrooms.
- Stir-fry the vegetables for 5-7 minutes, or until the broccoli is tender-crisp and the carrots have softened slightly.
- Return the cooked tofu to the wok. Give the prepared sauce a quick whisk to recombine, then pour it over the tofu and vegetables.
- Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats all the ingredients. Finally, stir in the 3 cups of fresh spinach and cook until just wilted, about 1 minute.
- Serve immediately over rice or noodles, garnished with 1 teaspoon of sesame seeds.
Spicy Korean Tofu & Broccoli Stir-Fry FAQ
How do I make Spicy Korean Tofu & Broccoli Stir-Fry?
Make Spicy Korean Tofu & Broccoli Stir-Fry by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Spicy Korean Tofu & Broccoli Stir-Fry?
The main ingredients include extra-firm tofu, broccoli florets, carrots, mushrooms, yellow onion. The full ingredient list is included on this page.
How long does Spicy Korean Tofu & Broccoli Stir-Fry take?
This recipe takes about 30 min, depending on prep speed and kitchen equipment.
How many calories are in Spicy Korean Tofu & Broccoli Stir-Fry?
Recipe Genius estimates about 380 calories per serving. Nutrition is estimated, so use your own labels when precision matters.