This dish not only bursts with colour and flavour but also warms the soul without weighing you down. This is exactly what you get with my Korean-inspired tofu and pan-fried vegetables. It’s the kind of dish that comes together quickly on a busy weeknight, yet feels special enough to serve to friends over a casual dinner. Tofu Seoul is hearty, healthy and most of all, completely delicious.
At the heart of Tofu Seoul is not surprisingly tofu — that humble block of soy that often gets a bad reputation for being bland. But, let me tell you, once it’s pan-fried just right, tofu becomes golden, slightly crisp around the edges, and tender in the middle — the perfect base to soak up all the bold Korean flavours. I like to use firm tofu and press it for a little while to draw out the moisture. That way, it takes on a lovely texture that crisps beautifully in a hot pan.
The vegetables I choose for this dish are all about colour, crunch, and balance. Broccoli florets bring a satisfying bite and earthy flavour, courgettes (zucchini, if you’re reading from abroad) give a soft contrast, and green peppers add that unmistakable mellow sweetness. Then, just to wake everything up, I throw in some sliced red chillies — not too many, but just enough to give the dish a bit of fire. You can adjust the heat to your liking, of course, but I do think that gentle warmth is part of what makes this dish feel so lively.
Now, the Korean twist — it’s all in the way everything is brought together in the pan. Once the tofu has been browned on all sides and the vegetables are sizzling away, I bring in a blend of Korean-inspired flavours: think soy sauce for saltiness, a hint of sesame oil for that deep nutty aroma, and just a touch of something sweet to round it all off. The real magic, though, is in the gochugaru — Korean red chilli flakes. They’re not fiercely hot, but rather smoky and rich, bringing depth to the dish without overpowering the freshness of the vegetables.
I love how everything comes together in the pan. The tofu picks up that glossy coating of sauce, and the vegetables stay bright and full of character — cooked just enough to be tender but still holding their shape and crunch. And the smell as it all comes together! Fragrant, savoury, and just the right amount of spicy — Tofu Seoul is a dish that draws people to the table before you’ve even finished cooking.
What I appreciate most about Tofu Seoul is how flexible it is. You can easily swap in other vegetables depending on what you have to hand — maybe some mushrooms, baby corn, or even a handful of spinach stirred in at the end. But the combination of tofu, broccoli, courgette, green pepper, and red chilli really does make for a well-balanced bowl of goodness.
Serve Tofu Seoul on its own as a light lunch, or pile it high over steamed jasmine rice or a bowl of sticky short-grain rice for something more filling. Either way, you’ll have a dish that’s not only nourishing and full of vegetables, but also utterly moreish thanks to its Korean-inspired seasoning and the glorious texture of pan-fried tofu.
Tofu Seoul
Ingredients
- 280 g firm tofu pressed and cut into slices
- 1 small broccoli head broken into small florets
- 1 large courgette zucchini halved lengthways and sliced
- 1 large green bell pepper deseeded and thinly sliced
- 2 large red chillies thinly sliced adjust to taste
- 1 tbsp vegetable oil
Korean-style sauce:
- 2 tbsp light soy sauce
- 1 tbsp sesame oil
- 1 tbsp honey brown sugar
- 1 tbsp rice vinegar apple cider vinegar
- 1 tsp gochugaru Korean red chilli flakes or mild chilli flakes
- 1 clove garlic finely grated
- 1 tsp fresh ginger grated
- 1 tbsp water
To serve:
- jasmine rice Steamed short-grain rice
- sesame seeds Toasted
- 1 large spring onion finely sliced
Instructions
- Pat the tofu dry with kitchen paper after pressing and cut into cubes. Set aside.280 g firm tofu
- In a small bowl, whisk together the soy sauce, sesame oil, honey, vinegar, gochugaru, garlic, ginger (if using), and water. Set aside.2 tbsp light soy sauce, 1 tbsp sesame oil, 1 tbsp honey, 1 tbsp rice vinegar, 1 tsp gochugaru, 1 clove garlic, 1 tsp fresh ginger, 1 tbsp water
- Heat half the oil in a large non-stick frying pan or wok over medium-high heat.1 tbsp vegetable oil
- Add the tofu and cook for 6–8 minutes, turning occasionally, until golden and crisp on all sides. Remove from the pan and set aside.
- Add the remaining oil to the pan. Stir-fry the broccoli for 2 minutes, then add the courgette, green pepper and red chillies. Cook for another 3–4 minutes, stirring often, until just tender but still vibrant.1 small broccoli head, 1 large courgette, 1 large green bell pepper, 2 large red chillies
- Return the tofu to the pan. Pour over the sauce and toss everything together until well coated and heated through — about 2 minutes.
- Spoon into bowls and top with toasted sesame seeds and sliced spring onions if desired.sesame seeds, 1 large spring onion
- Serve Tofu Seoul hot over steamed rice.jasmine rice
16 comments
I normally stay clear of veggie dish but this was delicious. The seasoning made the dish so tasty.
Tofu Seoul really lives up to the name
Tasty, but I found the tofu a bit fiddly to fry evenly. That said, the sauce is spot-on and the vegetables were lovely.
The gochugaru is a game-changer and I love that it’s adaptable — I used red peppers instead of green and it was still fantastic.
Flavourful and healthy — two of my favourite things.
Would love to try it with a bit of kimchi on the side next time.
Really enjoyed this recipe. It’s quick and has a nice balance of textures.
I might add mushrooms next time, but it’s a great weeknight dinner as is.
Hands down my favourite tofu dish to date.
Fresh, spicy, and deeply satisfying. I used a touch more sesame oil because I love the nutty aroma.
The red chillies gave it a lovely kick and the gochugaru brought an authentic Korean edge.
Nice blend of heat and umami. I served it over sticky rice and topped it with toasted sesame seeds.
The tofu soaks up the sauce so beautifully and the veggies stay just crisp enough.
Absolutely delicious! The tofu came out perfectly crispy and the sauce was bursting with flavour — sweet, spicy, and savoury all at once.
This dish made me fall in love with tofu all over again.
I added some spinach at the end for a little extra greenery, and it worked great. Would recommend prepping everything ahead as it cooks fast.