Crispy Gochujang Tofu Stir-Fry with Sesame Broccolini
Cornstarch-crusted tofu cubes glazed in a sticky-sweet gochujang sauce, tossed with charred broccolini and toasted sesame for maximum crunch and umami.
- Time
- 35 min
- Servings
- 4
- Level
- Intermediate
Original Olivi recipe · nutrition calculated per serving
Instructions
10 steps · tick them off as you cookPress 1 block (400 g) extra-firm tofu between towels under a heavy pan for 15 minutes, then tear into bite-sized craggy pieces.
15 minutesToss the tofu with 3 tbsp cornstarch and ½ tsp salt until every surface is dusted.
Heat 3 tbsp toasted sesame oil in a large skillet over medium-high until it shimmers without smoking.
Sear the tofu in a single layer for 3-4 minutes per side, undisturbed, until deeply golden and crispy; transfer to a plate.
3-4 minutesIn the same pan, add 1 bunch broccolini and stir-fry 4 minutes until charred at the edges but still snappy.
4 minutesPush the broccolini aside, add 4 minced garlic cloves and 1 tbsp grated ginger, and toast 30 seconds until fragrant.
Whisk together 2 tbsp gochujang, 3 tbsp soy sauce, 2 tbsp maple syrup, 1 tbsp rice vinegar, and 2 tbsp water; pour into the pan.
Simmer the sauce for 90 seconds until it thickens and coats the back of a spoon.
Return the tofu to the pan and toss gently for 30 seconds to glaze without softening the crust.
Finish with 2 sliced green onions and 1 tbsp toasted sesame seeds off the heat.
Chef's tip
Tear the tofu instead of cubing it — the jagged edges create more surface area for the cornstarch to cling to, producing shatteringly crisp pockets that hold onto the glaze.
Suggested pairing
Pile over steamed jasmine rice with a soft-boiled turmeric egg substitute or serve with an ice-cold Japanese-style lager.
About this recipe
Cornstarch-crusted tofu cubes glazed in a sticky-sweet gochujang sauce, tossed with charred broccolini and toasted sesame for maximum crunch and umami.
VeganIntermediatespicycrispyumamihigh-protein
