HomeAsian Vegan RecipesMiso Gochujang Tofu stir fry

Miso Gochujang Tofu stir fry

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Liven up your dinner routine with this Peanut Butter & Miso Gochujang Tofu Stir-fry. A quick vegan stir-fry with the perfect spicy peanut miso sauce that tastes better than take-out. Nutfree option and Soyfree option included.

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I don’t think there’s a week that goes by that I don’t crave some kind of salty and savory Asian-inspired meal. Right around mid-morning, I start to dream of takeout being delivered right to my door without delay. Good news: this easy Korean gochujang tofu stir-fry with miso peanut sauce will be on the table in 1-2-3. Quicker than take-out!

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Whipping up the perfect sweet and spicy peanut sauce is my favorite way to revive any end-of-the-week vegetables in my fridge! Add some tofu and you have a fabulously simple Korean-inspired stir fry.

Star ingredients here are peanut butter, miso paste and gochujang. This dream team makes the stir-fry sauce super flavorful.  Gochujang is a Korean-style red chili paste that is savory, sweet and spicy. It’s a fermented condiment used in many Korean dishes and a variety of Korean soups and stews. If you end up with leftovers (and you will) use it up in any of these recipes.

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Miso, Gochujang  and Peanut Butter are such a magical combo. You all loved my miso gochujang baked whole cauliflower ,so I used that same marinade in this quick tofu veggie stir fry! What can I say? Flavor explosion guaranteed!

why you will love this quick saucy stir fry

  • It’s super easy and quick. Blend the sauce, roast the tofu, combine veggies and sauce and thicken and done.
  • it has amazing tried and tested flavors! Peanut butter, Korean gochujang, miso, ginger, garlic!
  • It cooks in one pan
  • there are options to make it without nuts and soy and oil.

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More Stir-fry Recipes:

Print Recipe

5 from 8 votes

Miso Gochujang Peanut Tofu Stir Fry

Liven up your dinner routine with this Peanut Butter & Miso Gochujang Tofu Stir-fry. A quick vegan stir-fry with the perfect spicy peanut sauce that tastes better than take-out. Nutfree option and Soyfree option included.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Asian
Keyword: gochujang stirfry, tofu peanut stirfry
Servings: 4
Calories: 265kcal
Author: Vegan Richa

Ingredients

For the sauce:

  • 1 tablespoon Korean Gochujang gochujang varies in heat based on brand. Use a bit less or more to preference
  • 1 tablespoon Sambal oelek or other Asian chili sauce use less for less heat
  • 3 tablespoons soy sauce, use tamari for Glutenfree
  • 1/4 cup (60 g) smooth peanut butter or almond butter , use 1/3 cup if you like your sauce to be thicker and more peanut buttery flavor
  • 2 tablespoons maple syrup
  • 2 teaspoons yellow or white miso or used chickpea miso to keep it soy-free
  • 1 tablespoon white or rice vinegar
  • 1/2 inch (3.5 g) ginger
  • 2 cloves garlic
  • 1/2 cup (120 ml) water

For the stir fry:

  • 2 teaspoons sesame oil
  • 14 ounce of firm or extra firm tofu pressed for at least 15 minutes and cubed
  • 1/2 cup thinly sliced carrots
  • 1/2 cup thinly sliced red bell pepper
  • 1/2 cup thinly green bell pepper
  • 1/8 teaspoon salt
  • green onion for garnish

Instructions

  • Make the sauce: Add all the ingredients for the sauce in a blender and blend until smooth then set aside. (You can add in 1 tsp flour or cornstarch and blend if you like the final sauce thick)
  • For the stir fry: Heat the sesame oil in a large skillet over medium heat.
  • When hot, add the pressed and cubed tofu and cook until the tofu is golden brown on most of the edges.
  • Then add bell pepper, carrots, and salt and cook for two minutes.
  • Then add in the blended sauce and mix in. Use another 1/4 cup of water to rinse out the blender and add to the skillet.
  • Cook until the sauce has come to a boil and then simmer for another two minutes.
  • Taste and adjust salt, sweet, heat, and flavor. Then take off heat. Serve over rice or quinoa . Garnish generously green onion.

    Thicken the sauce more by cooking another few minutes and serve in lettuce wraps or over mashed potatoes

Notes

  • Peanut-free, use almond butter or cashew butter.
  • Nut-free : Use sunflower seed butter
  • Oilfree:  omit the oil , bake the tofu. Use broth to sauté veggies and proceed.
  • Soyfree : use chickpea tofu, chickpeas or veggies. Omit soy sauce and add 1/2 teaspoon more salt. Substitute gochujang with sambal oelek or other chili sauce . 
  • Add in other quick cooking veggies for variation. Like snow peas, zucchini. 

Nutrition

Nutrition Facts
Miso Gochujang Peanut Tofu Stir Fry
Amount Per Serving
Calories 265 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g19%
Sodium 729mg32%
Potassium 323mg9%
Carbohydrates 20g7%
Fiber 4g17%
Sugar 11g12%
Protein 15g30%
Vitamin A 3875IU78%
Vitamin C 50mg61%
Calcium 159mg16%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

Ingredients:

  • for this recipe, we use firm or extra firm tofu. Make sure to press it for at least 15 minutes.
  •  sesame oil is best for frying the tofu and rounds things out with a silky mouthfeel and deep nutty flavor.
  • miso: Miso adds extra flavor and umami to the stir-fry sauce, along with classic Asian ingredients such as garlic, ginger and soy sauce
  • gochujang adds heat and that authentic Korean flavor
  • maple syrup adds sweetness to the stirfry sauce
  • peanut butter adds richness and balances out the heat of the chili paste
  • veggies:  I like a colorful mix of carrots and red and green bell pepper

Tips:

  • If you cannot find gochujang, add some Sriracha chili sauce or other Asian  chili paste like sambal Or lemon. Harissa would also be ok to use.
  • In lieu of tofu, you could use seitan or soycurls. Soak the soycurls in broth then drain, toss in cornstarch and stir fry until golden on some edges and use
  • Use any veggies you like baby corn, snow peas, green asparagus, zucchini, or carrots are all great additions.
  • You can serve this on steamed rice, quinoa, cauliflower rice or use the stir-fry as a filling for lettuce wraps.
  • To make this peanut-free, use almond butter or cashew butter. For Nut-free use Sunflower seed butter
  • To make this Gluten-free, use tamari instead of soy sauce.
  • Oil-free:  omit the oil , bake the tofu. Use broth to sauté veggies and proceed.
  • Soy-free : use chickpea tofu , chickpeas or veggies. Omit soy sauce and add 1/2 teaspoon more salt

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How to Make Peanut Butter Miso & Gochujang Tofu Stir-fry

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Make the sauce: Add all the ingredients for the sauce in a blender and blend until smooth then set aside.

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For the stir fry: Heat the sesame oil in a large skillet over medium heat.

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When hot, add the pressed and cubed tofu and cook until the tofu is golden brown on most of the edges.

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Then add bell pepper, carrots, and salt and cook for two minutes.

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Then add in the blended sauce and mix in. Use another 1/4 cup of water to rinse out the blender and add to the skillet.

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Cook until the sauce has come to a boil and then simmer for another two minutes.

Taste and adjust salt, sweet, heat. Then take off heat. Serve over rice. Garnish generously green onion.

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