Tofu Gochujang Stir-Fry

Name: Tofu Gochujang Stir-Fry
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb tofu; 3 tbsp gochujang paste; 3 tbsp sesame oil; 2 tbsp soy sauce; 1 tbsp rice vinegar; 3 cloves garlic; 1 tbsp brown sugar; 2 cups mushrooms; 3 cups spinach; 2 scallions

Crispy-edged tofu in a silky gochujang sauce with mushrooms and spinach, proof that vegetarian can be deeply satisfying.

25 min · Beginner · 300 cal · 18g protein · $2.50/serving · Korean

Healthy Vegetarian

25minutes

4servings

300calories

18gprotein

$2.50per serving

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Ingredients (serves 4)

1 lb tofu
3 tbsp gochujang paste
3 tbsp sesame oil
2 tbsp soy sauce
1 tbsp rice vinegar
3 cloves garlic
1 tbsp brown sugar
2 cups mushrooms
3 cups spinach
2 scallions

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Instructions

1
Press tofu between paper towels for 10 minutes to remove excess moisture. Cut into 1-inch cubes.
2
Heat sesame oil in a large skillet over medium-high heat. Add tofu in a single layer and cook until golden on all sides, about 8 minutes total. Remove and set aside.
3
Add minced garlic to the skillet and cook 30 seconds.
4
Slice mushrooms and add to skillet, cook 3 minutes until softened.
5
Whisk together gochujang, soy sauce, rice vinegar, and brown sugar. Add to skillet.
6
Add spinach and return tofu to skillet. Toss everything together and cook 2 minutes until spinach wilts.
7
Garnish with sliced scallions and serve over rice.