Ingredients:

  • 1 pound (450g) firm tofu, drained and pressed
  • 2 tablespoons (30ml) vegetable oil (divided)
  • 2 tablespoons (30g) cornstarch
  • Salt and pepper to taste
  • 3 tablespoons (45g) gochujang (Korean chili paste)
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15g) honey or maple syrup
  • 2 teaspoons (10ml) sesame oil
  • 1 tablespoon (15ml) vegetable oil
  • 1 cup (150g) bell peppers, sliced (any color)
  • 1 cup (150g) broccoli florets
  • 1 small onion, sliced
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, minced

Instructions:

  1. Cut tofu into bite-sized cubes.
  2. Press tofu to remove excess moisture.
  3. Toss pressed tofu cubes with cornstarch and a pinch of salt and pepper.
  4. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat.
  5. Add tofu in a single layer and cook until golden brown, about 3-4 minutes per side. Remove and set aside.
  6. In a mixing bowl, whisk together gochujang, soy sauce, rice vinegar, honey, and sesame oil until smooth.
  7. In the same skillet, add 1 tablespoon of vegetable oil and sauté onion, garlic, and ginger until fragrant.
  8. Add bell peppers and broccoli; cook until slightly tender.
  9. Return crispy tofu to the skillet.
  10. Pour gochujang sauce over tofu and vegetables; toss to combine and heat through.
  11. Serve hot with rice or noodles.