Crispy Gochujang Tofu Stir-Fry with Snap Peas and Rice

Gochujang, the fermented chili paste at the heart of Korean cooking, gives this vegetarian stir-fry its signature sweet heat. Crispy tofu cubes and snap peas toss quickly in a glossy sauce, ready over rice for an easy dinner.

Serves 4 · 20 min prep · 18 min cook

Estimate for one serving

• 480 cal
• 22g protein
• 58g carbs
• 18g fat
• 6g fiber

Every recipe here is free to read.

Ingredients

• 14 oz block extra-firm tofu, pressed
• 3 tbsp cornstarch
• 3 tbsp neutral oil (avocado or canola)
• 8 oz snap peas, trimmed
• 1 red bell pepper, sliced
• 4 green onions, sliced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp gochujang paste
• 2 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1.5 tbsp honey or maple syrup
• 1 tsp toasted sesame oil
• 3 cups cooked jasmine rice
• 1 tbsp toasted sesame seeds
• 1/2 tsp kosher salt

Instructions

1. 1Press the tofu for at least 15 minutes, then cut it into 3/4-inch cubes. Toss the cubes gently in a bowl with the cornstarch and salt until evenly coated and no dry spots remain.
2. 2Whisk together the gochujang, soy sauce, rice vinegar, honey, and sesame oil in a small bowl to make the sauce; set aside.
3. 3Heat neutral oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook undisturbed 3–4 minutes until the bottoms are deep golden and crisp.
4. 4Flip the tofu pieces and cook another 3–4 minutes, turning as needed, until most sides are crispy and golden brown. Transfer the tofu to a plate lined with a paper towel.
5. 5Add the remaining oil to the same skillet. Toss in the snap peas and sliced bell pepper and stir-fry 3–4 minutes until the peas are bright green and crisp-tender with light blistering.
6. 6Add the minced garlic, grated ginger, and the white parts of the green onions. Stir-fry 45–60 seconds until fragrant.
7. 7Return the crispy tofu to the pan. Pour the gochujang sauce over everything and toss quickly for 1–2 minutes until the sauce thickens, turns glossy, and coats every piece.
8. 8Remove from heat and fold in most of the green onion tops. Serve immediately over warm jasmine rice, sprinkled with sesame seeds and the remaining green onions.