Tofu Gochujang Stir-Fry
Dinner · Korean
Crispy-edged tofu in a silky gochujang sauce with mushrooms and spinach, proof that vegetarian can be deeply satisfying.
Recipe code VMMQGX · enter it in Anychef
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
Make it part of your week. Save this to Anychef, add it to your meal plan, and the grocery list writes itself.
Save this recipeInstructions
- Step 1 of 7
Press tofu between paper towels for 10 minutes to remove excess moisture. Cut into 1-inch cubes.
- Step 2 of 7
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.
- Step 3 of 7
Add minced garlic to the skillet and cook 30 seconds.
- Step 4 of 7
Slice mushrooms and add to skillet, cook 3 minutes until softened.
- Step 5 of 7
Whisk together gochujang, soy sauce, rice vinegar, and brown sugar. Add to skillet.
- Step 6 of 7
Add spinach and return tofu to skillet. Toss everything together and cook 2 minutes until spinach wilts.
- Step 7 of 7
Garnish with sliced scallions and serve over rice.
