Spicy Korean Tofu Stir-Fry

• •1 lb Firm Tofu (pressed and cubed)
• •3 tbsp Soy Sauce
• •2 tbsp Gochujang (Korean Chili Paste)
• •1 tbsp Honey
• •1 tbsp Sesame Oil
• •2 cloves Garlic (minced)
• •1 tsp Ginger (grated)
• •2 tbsp Vegetable Oil
• •1 piece Onion (sliced)
• •1 piece Bell Pepper (sliced (any color))
• •2 piece Green Onions (chopped, for garnish)
• •1 tsp Sesame Seeds (for garnish)
• •4 cups Cooked Rice (for serving)

Instructions

1. 1

   In a bowl, whisk together soy sauce, gochujang, honey, and sesame oil.

2. 2

   Heat vegetable oil in a large skillet or wok over medium-high heat. Add the cubed tofu and cook until golden brown and crispy on all sides, about 8-10 minutes. Remove tofu from the skillet and set aside.

3. 3

   Add minced garlic and grated ginger to the skillet and cook for about 30 seconds, until fragrant.

4. 4

   Add sliced onion and bell pepper to the skillet and stir-fry for 3-4 minutes, until slightly softened.

5. 5

   Return the crispy tofu to the skillet. Pour the gochujang sauce over the tofu and vegetables, and stir to coat everything evenly. Cook for another 2-3 minutes, allowing the sauce to thicken slightly.

6. 6

   Serve the spicy tofu stir-fry over cooked rice. Garnish with chopped green onions and sesame seeds.

Chef's Tips

• 💡For extra crispy tofu, press it for at least 30 minutes to remove excess water before cooking.
• 💡Adjust the amount of gochujang to your preferred level of spiciness.
• 💡Feel free to add other vegetables to the stir-fry, such as broccoli, carrots, or mushrooms.