| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 290 | 20g | 3g | 14g |
| sugars | fibre | protein | salt |
| 6g | 4g | 16g | 1.2g |
Why I Love South Korean Spicy Tofu and Mushroom Stir-Fry
One of the reasons I adore the Spicy Tofu and Mushroom Stir-Fry is because it seamlessly merges bold flavors with hearty, wholesome ingredients. In my family, sharing the kitchen with loved ones has always been sacred. This recipe not only brings people together but introduces them to the vibrant, fiery tastes of South Korea. It’s a splendid cross-cultural adventure that packs quite a punch.
The Perfect Fusion of Taste and Texture
The beauty of Spicy Tofu and Mushroom Stir-Fry lies in its balance. Firm tofu provides the perfect canvas for absorbing the rich, spicy sauces, while the shiitake mushrooms contribute an earthy depth, soaking up flavors brilliantly. Pair this with fresh vegetables like bell peppers and onions, and every bite is a delightful mix of soft, crispy, and chewy textures.
Growing up in New Jersey with strong Italian roots, my kitchen was often a whirlwind of laughter, stories, and aromas. Sundays were reserved for generous bowls of spaghetti and meatballs, a tradition handed down from my grandparents. Now, as a grandfather myself, I’ve learned the joy of introducing new and exciting dishes to my family and friends. This Spicy Tofu and Mushroom Stir-Fry fits in perfectly at those cherished family dinners, presenting a modern twist on the classic platters of my childhood.
Inspiration from the Best
One cannot speak of South Korean cuisine without mentioning chefs like Maangchi, whose recipes have made Korean cooking accessible and enjoyable for home cooks worldwide. Her devotion to preserving and sharing authentic flavors has been a significant source of inspiration for this recipe.
If you fancy a tangy and spicy touch reminiscent of Korean barbeque or love incorporating gochujang—the traditional Korean red chili paste—into your meals, you’ll fall head over heels for this stir-fry. The blend of soy sauce, gochujang, and gochugaru results in an irresistible sauce that clings to every piece of tofu and mushroom, making each bite a burst of umami goodness.
A Dish for Any Occasion
This dish works wonderfully as a standalone meal, served over steamed rice to soak up the luscious sauce. However, it also pairs well with other Asian-inspired dishes such as kimchi, steamed dumplings, or a simple miso soup. The versatility of this dish makes it a fantastic addition to any week’s meal plan, whether you’re aiming to impress dinner guests or seeking a quick, nutritious dinner for your family.
The Spicy Tofu and Mushroom Stir-Fry isn’t just a dish; it’s an experience. A fusion of heritage, passion, and vibrant flavors that invites you to savor each moment spent cooking and eating with your loved ones.
What You’ll Need
- 1 1/2 lb firm tofu, cut into cubes
- 1 lb shiitake mushrooms, sliced
- 3 tbsp vegetable oil
- 1 large onion, sliced
- 2 bell peppers (red or green), sliced
- 4 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1/4 cup soy sauce
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp gochugaru (Korean chili flakes)
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 cup vegetable broth or water
- 2 green onions, sliced
- 1 tbsp toasted sesame seeds
- 1 tbsp sesame oil
Method
Step One
Press the tofu to remove excess water. Cut the tofu into cubes and set aside.
Step Two
Heat 2 tablespoons of vegetable oil in a large frying pan or wok over medium-high heat. Add the tofu cubes and cook until golden brown on all sides, turning occasionally, about 5-7 minutes. Remove the tofu from the pan and set aside.
Step Three
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the sliced onions and bell peppers. Stir-fry for about 3-4 minutes, until they start to soften.
Step Four
Add the garlic, ginger, and sliced shiitake mushrooms to the pan. Stir-fry for another 3-4 minutes, until the mushrooms are tender.
Step Five
In a small bowl, mix together the soy sauce, gochujang, gochugaru, rice vinegar, sugar, and vegetable broth or water. Pour this sauce over the vegetables in the pan and stir well to combine.
Step Six
Add the cooked tofu back into the pan and stir gently to coat the tofu with the sauce. Cook for another 2-3 minutes, allowing the flavors to meld together.
Step Seven
Turn off the heat and drizzle with sesame oil. Garnish with sliced green onions and toasted sesame seeds. Serve hot.
