From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/9
Gochujang Tofu & Edamame Stir Fry
Warning0 allergens identified
Gochujang Tofu & Edamame Stir Fry
For the stir fry:
For the gochujang sauce:
For serving:
Instructions
1
Prep the tofu: If using super firm tofu, there's no need to press it. If using firm or extra-firm tofu, press it first. Pat the tofu dry and tear into large chunks OR cut into bite-sized cubes. Toss the chunks with cornstarch until lightly coated.
2
Crisp the tofu: Heat 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat. Add tofu and cook 8–10 minutes, turning occasionally, until golden and crisp on all sides. Remove and set aside.
3
Make the sauce: In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, maple syrup, sesame oil, and water until smooth. Set aside.
4
Cook the veggies: In the same pan, heat the remaining tablespoon of oil. Add garlic, ginger, and the white parts of the green onions; sauté 30 seconds. Add the carrot and cook for 2–3 minutes, until just tender.
5
Add edamame & sauce: Stir in the edamame and cooked tofu. Pour the gochujang sauce over everything and toss to coat. Cook for 2–3 minutes more, until heated through and glossy.
Notes
1
Storage Instructions – Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet or microwave.
2
Optional Add-Ins & Swaps:
3
- Add broccoli, snap peas, or spinach for extra color and veggies.
4
- Sub tempeh for tofu if preferred.
5
- For extra spice, mix in a bit of sriracha or chili crisp to the sauce.
6
- For a lower-carb option, serve over cauliflower rice.
My Calorie Intake
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Tips & Tricks (5)
- Press Your Tofu Thoroughly 🧊Wrap extra-firm tofu in cheesecloth and press for 15-20 minutes under a heavy weight to remove excess moisture, which is crucial for achieving that golden, crispy exterior when pan-searing.
- Dust Tofu with Cornstarch for Crispness ✨After pressing, lightly coat tofu cubes with cornstarch before searing to create an irresistibly crispy crust that won't absorb too much oil or become soggy when tossed with the sauce.
- Bloom Your Gochujang First 🌶️Toast the gochujang briefly in the pan with aromatics for 30 seconds before adding liquid to deepen its complex flavors and reduce any raw, harsh notes in the final sauce.
- Balance Sweet-Spicy-Salty Last Minute 🎯Taste the sauce before adding tofu back to the pan and adjust maple syrup, rice vinegar, and soy sauce individually—this prevents over-reduction and lets you dial in the perfect flavor balance.
- Toast Sesame Seeds Separately for Maximum Flavor 🤎Dry-toast sesame seeds in a separate pan for 1-2 minutes until fragrant, then sprinkle just before serving to preserve their nutty aroma and prevent them from becoming bitter from the hot sauce.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
High Protein
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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