Spicy Korean Tofu & Broccoli Stir-Fry

Spicy 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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Stir-fry the vegetables for 5-7 minutes, or until the broccoli is tender-crisp and the carrots have softened slightly.
7. Return the cooked tofu to the wok. Give the prepared sauce a quick whisk to recombine, then pour it over the tofu and vegetables.
8. 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.
9. Serve immediately over rice or noodles, garnished with 1 teaspoon of sesame seeds.

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