Korean · main

Gochujang Tofu Stir-Fry

Gochujang Tofu Stir-Fry reads umami 6.7, richness 5.0 and salinity 4.9 on Palate's 0–10 flavor X-ray — a Korean main, about 33 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.5 / 10
• Sweet & Fruity — 4.5 / 10
• Sour & Bright — 3.1 / 10
• Bitter & Earthy — 1.6 / 10
• Rich & Fat — 6.1 / 10
• Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Umami 6.7 · Richness 5.0 · Salinity 4.9 · Sweetness 4.0 · Allium 3.6 · Nutty 3.6 · Funk & Ferment 3.1 · Heat 3.0 · Sourness 2.9 · Warm Spice 2.2 · Herbaceous 1.8 · Fruity 1.7 · Earthy 1.4 · Bitterness 1.3 · Floral 1.2 · Citrus 0.8

What's in it (16)

• extra-firm tofu — 454 g
• cornstarch — 30 g
• salt — 3 g
• vegetable oil — 41 g
• red bell pepper — 100 g
• broccoli — 100 g
• carrot — 60 g
• garlic — 9 g
• ginger — 15 g
• gochujang — 44 g
• soybean soy sauce — 30 g
• rice wine vinegar — 11 g
• brown sugar — 25 g
• water — 118 g
• dark sesame oil — 5 g
• scallions — 300 g

Time & effort: about 33 min · effort: involved

Nutrition (per 100 g, engine-estimated): 92.4 kcal, 4.4 g protein, 5.5 g fat, 7.6 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Wrap the tofu block in a clean kitchen towel, set a heavy skillet or a few cans on top, and let it press for 15 minutes to force out excess water; unwrap, pat the block dry, and cut it into 1-inch cubes.
2. In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, brown sugar, and water until smooth; set the sauce aside.
3. In a large bowl, toss the tofu cubes with the cornstarch and salt until every side is evenly coated.
4. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat until it shimmers. Add the tofu in a single layer and pan-fry, turning every couple of minutes, until deeply golden and crisp on most sides, 8-10 minutes; transfer to a plate.
5. Add the remaining 1 tablespoon oil to the same skillet. Add the bell pepper, broccoli, and carrot and stir-fry over medium-high heat until the vegetables are crisp-tender and the broccoli turns bright green, 4-5 minutes.
6. Push the vegetables to one side, add the garlic and ginger to the cleared space, and stir-fry until fragrant, about 1 minute.
7. Pour the gochujang sauce into the skillet, stir everything together, and simmer until the sauce thickens enough to coat the back of a spoon, 1-2 minutes.
8. Return the crisped tofu to the skillet and toss gently until every piece is glazed, about 1 minute.
9. Remove the skillet from the heat, drizzle with the sesame oil, and scatter the scallions over top; serve at once.

Dishes with a similar flavor shape

• Spicy Peanut Noodles with Chicken — Chinese-American
• Ground Pork and Green Bean Stir-Fry — Chinese-American
• Vegetable Kung Pao Tofu — Chinese · Sichuan
• Crispy Szechuan Beef — Chinese · Sichuan
• Hunan Chicken — Chinese · Hunan

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.