Tofu Seoul

A vibrant Korean-style stir-fry of golden tofu and colourful vegetables tossed in a savoury, spicy glaze. Tofu Seoul is full of flavour, easy to prepare, and beautifully balanced in texture. Perfect for a light lunch or dinner served over rice.

Prep Time 15

Cook Time 15

Total Time 30

Servings People

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

Notes

Tips for Tofu Seoul:

For extra crisp tofu, coat it lightly in corn starch before frying.

Gochujang (Korean chilli paste) can be used in place of gochugaru for a richer, stickier sauce.

Tofu Seoul also works well cold, making it great for packed lunches.

Nutrition