Gochujang Tofu and Zucchini Stir-Fry

Name: Gochujang Tofu and Zucchini Stir-Fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 lb (450 g) firm or extra-firm tofu, drained, pressed 15 minutes, then cut into ¾-inch (2 cm) cubes; 2 tbsp (16 g) cornstarch; 3 tbsp (45 ml) neutral oil such as avocado or canola, divided: 2 tbsp (30 ml) for the tofu, 1 tbsp (15 ml) for the zucchini; 2 medium (about 1 lb) (500 g) medium zucchini, halved lengthwise, then cut into ½-inch (1.25 cm) thick half-moons; ¼ tsp (1½ g) fine salt; 4 whole (60 g) scallions, thinly sliced, white and green parts kept separate; 4 cloves (20 g) garlic cloves, finely minced; 1 tbsp (8 g) fresh ginger, peeled and finely grated; 3 tbsp (55 g) gochujang (Korean chili paste); 2 tbsp (30 ml) soy sauce; 1 tbsp (15 ml) maple syrup; 1 tbsp (15 ml) unseasoned rice vinegar; 2 tsp (10 ml) toasted sesame oil; 3 tbsp (45 ml) water; 1 tbsp (9 g) toasted sesame seeds; 3 cups (555 g) hot cooked short-grain rice, hot, for serving (optional)

From the MyKitchenBank Kitchen

Crisp cornstarch-coated tofu and seared zucchini are tossed in a glossy, spicy-sweet gochujang sauce with garlic, ginger and toasted sesame. It's a fast, fully vegan weeknight dinner that is best over hot rice.

Prep: 15 min
Cook: 20 min
Wait: 15 min
Total: 50 min
Makes: 4 servings (about 6 cups stir-fry, plus rice)

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Ingredients

4 servings

1 lb (450 g) firm or extra-firm tofu, drained, pressed 15 minutes, then cut into ¾-inch (2 cm) cubes
2 tbsp (16 g) cornstarch
3 tbsp (45 ml) neutral oil such as avocado or canola, divided: 2 tbsp (30 ml) for the tofu, 1 tbsp (15 ml) for the zucchini
2 medium (about 1 lb) (500 g) medium zucchini, halved lengthwise, then cut into ½-inch (1.25 cm) thick half-moons
¼ tsp (1.5 g) fine salt
4 whole (60 g) scallions, thinly sliced, white and green parts kept separate
4 cloves (20 g) garlic cloves, finely minced
1 tbsp (8 g) fresh ginger, peeled and finely grated
For the sauce
3 tbsp (55 g) gochujang (Korean chili paste)
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) maple syrup
1 tbsp (15 ml) unseasoned rice vinegar
2 tsp (10 ml) toasted sesame oil
3 tbsp (45 ml) water
To finish
1 tbsp (9 g) toasted sesame seeds
3 cups (555 g) hot cooked short-grain rice, hot, for serving (optional)

Equipment (6)

12-inch (30 cm) nonstick or well-seasoned carbon steel skillet or wok
Small bowl and whisk or fork
Large bowl for coating the tofu
Clean kitchen towels or paper towels, plus a heavy pan or plate for pressing
Spatula or wok turner
Cutting board and sharp knife

Steps

Before you start

Start the tofu pressing first. The 15-minute press is the longest part and makes the tofu crisp.
Cook the rice (or reheat it) while the tofu presses so it is ready when the stir-fry is done.
Check your gochujang label: brands vary in heat and sweetness, and a few contain non-vegan additives. Choose one that suits your diet.
Have everything cut and the sauce mixed before you turn on the heat. The final steps move quickly.

1
Press the tofu
- Drain the tofu and wrap the block in a clean kitchen towel or a few layers of paper towels.
- Set it on a plate or board and put a heavy skillet or a few cans on top.
- Let it press for 15 minutes to squeeze out excess water.
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Ready when: The towel is damp and the tofu feels noticeably firmer and drier
Tip: Don't press so hard that the block cracks. Steady, even weight is enough.
2
Mix the sauce
- In a small bowl, whisk together the gochujang, soy sauce, maple syrup, rice vinegar, toasted sesame oil and water until completely smooth with no streaks of paste.
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Ready when: The sauce is uniform in color and pours like thin ketchup
Tip: Taste a tiny drop. Gochujang brands vary, so add a splash more water if yours is very salty or thick.
3
Prep and coat tofu
- Cut the pressed tofu into ¾-inch (2 cm) cubes and put them in a large bowl.
- Sprinkle with the cornstarch and toss gently until every cube has a thin, dry-looking white coating.
- Slice the zucchini and scallions, mince the garlic and grate the ginger, and keep the scallion whites and greens separate.
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Ready when: No wet patches or loose clumps of cornstarch remain on the tofu
Tip: Toss with a gentle folding motion. Rough handling breaks the soft edges.
4
Pan-fry the tofu
- Heat 2 tablespoons (30 ml) of the oil in a 12-inch (30 cm) skillet over medium-high heat until it shimmers, about 2 minutes.
- Add the tofu in a single layer, leaving a little space between cubes.
- Cook without moving for 3 minutes, then turn the cubes every 2 to 3 minutes with a spatula for 9 to 10 minutes in total.
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Ready when: Most sides are deep golden and crisp, and a cube sounds firm when tapped with the spatula
Tip: Let the tofu release from the pan on its own. If it sticks, give it another 30 seconds before turning.
5
Set the tofu aside
- Transfer the crisp tofu to a plate.
- Leave any leftover oil in the pan, and wipe out any burnt cornstarch bits with a paper towel held in tongs if the pan looks dark.
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Ready when: Tofu is out of the pan and the pan is clean enough to sear vegetables
6
Sear the zucchini
- Return the pan to high heat and add the remaining 1 tablespoon (15 ml) oil.
- Add the zucchini in a mostly single layer, sprinkle with the salt and cook, stirring only every 45 seconds or so, for 3 to 4 minutes.
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Ready when: Zucchini is browned in spots and bright green but still slightly crisp when pierced with a fork
Tip: Don't cook it until soft. Zucchini keeps cooking in the sauce and turns watery if overdone.
7
Add the aromatics
- Reduce the heat to medium.
- Push the zucchini to the sides, add the scallion whites, garlic and ginger to the center and stir for 30 seconds, then mix everything together.
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Ready when: The kitchen smells strongly of garlic and ginger, and the garlic is pale gold, not brown
Tip: Burnt garlic turns bitter. If the pan smokes, lift it off the heat for a few seconds.
8
Glaze with sauce
- Pour in the sauce and return the tofu to the pan.
- Stir and fold gently for 1 to 2 minutes so the sauce bubbles and thickens.
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Ready when: The sauce turns glossy and clings to the tofu and zucchini, and no thin liquid pools in the pan
Tip: Gochujang scorches easily because of its sugar, so keep stirring.
9
Finish and serve
- Remove from the heat and fold in most of the scallion greens and half the sesame seeds.
- Spoon over hot rice, if using, and top with the remaining scallion greens and sesame seeds.
- Serve right away while the tofu is still crisp.
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Ready when: Everything is evenly coated and speckled with sesame seeds and green scallion
Tip: The tofu softens as it sits in the sauce, so serve within a few minutes of finishing.

Good to know

Tips

Dry tofu is the secret to crispness. Don't skip pressing and coat the cubes right before frying.
For more heat, add 1 teaspoon gochugaru (Korean chili flakes) to the sauce. For less heat, use 2 tablespoons gochujang and add 1 extra teaspoon maple syrup.
Don't crowd the pan. If your skillet is smaller than 12 inches, fry the tofu in two batches.
Salt the zucchini only in the hot pan, not ahead of time, to avoid drawing out water.

Make ahead

Press, cube and cornstarch-coat the tofu, slice the vegetables and mix the sauce up to 1 day ahead. Store each separately in the fridge (cover the sauce). Cook just before serving for the best texture.

Storage & reheating

Room temperature: up to 2 hours. Fridge: up to 3 days in an airtight container. Freezer: not recommended, as zucchini turns mushy. Reheat in a skillet over medium heat for 3 to 4 minutes with a splash of water, or microwave in 30-second bursts. The tofu will be softer than when fresh.

Substitutions

medium zucchini → Yellow summer squash, or Korean zucchini (aehobak). Use the same weight and cooking time.
maple syrup → Light brown sugar or agave. Use 1 tablespoon (12 g) brown sugar, stirring it into the sauce until dissolved.
unseasoned rice vinegar → Apple cider vinegar or lime juice. Use the same amount. The flavor will be a little sharper.
soy sauce → Tamari. Makes the dish gluten-free if your gochujang is also gluten-free.