Spicy Korean Tofu Stir

Name: Spicy Korean Tofu Stir-Fry with Gochugaru
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 (14 oz) box firm tofu; salt, to taste; 1/2 cup potato starch; 1 Korean green chili; 2 scallions; 1 shallot, sliced; 5 cloves garlic, minced; 1/2 carrot, shredded; 5 dried red chilis; 1 tbsp gochugaru (Korean chili flakes); 1 1/2 tbsp soy sauce; 1/2 tbsp mirin; 1 tbsp rice wine vinegar; 1 tsp potato starch; 4-5 tbsp vegetable oil; 1 tsp sesame oil; 1 tbsp sesame seeds

Spicy Korean Tofu Stir-Fry combines crispy pan-fried tofu cubes with a savory-spicy gochugaru sauce, fresh garlic, and aromatics for a quick, protein-rich vegetarian dish. The potato starch coating creates a golden, textured exterior that holds the sauce.

🌍Korean 🏷️Tofu 🏷️Spicy 🏷️Stir-fry 🏷️Gochugaru Crispy tofu

🏷️

-0:00

TikTok

Total

25 min

Servings

2

Difficulty

Easy

Est. Cost

$31–$51

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

1 (14 oz) box firm tofu
salt, to taste
1/2 cup potato starch
1 Korean green chili
2 scallions
1 shallot, sliced
5 cloves garlic, minced
1/2 carrot, shredded
5 dried red chilisoptional
1 tbsp gochugaru (Korean chili flakes)
1 1/2 tbsp soy sauce
1/2 tbsp mirin
1 tbsp rice wine vinegar
1 tsp potato starch
4-5 tbsp vegetable oil
1 tsp sesame oil
1 tbsp sesame seeds

17 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Drain the tofu and cut it into bite-sized cubes. Place in a bowl.
2
Season the tofu with salt, then add 1/2 cup of potato starch and toss gently until all cubes are evenly coated.
3
In a separate small bowl, prepare the sauce by combining gochugaru, soy sauce, mirin, rice wine vinegar, and 1 teaspoon of potato starch. Whisk until smooth and set aside.
4
Heat vegetable oil in a large skillet or pan over medium-high heat.
5
Carefully add the coated tofu to the hot oil in a single layer, ensuring the pieces don't touch. Work in batches if necessary. Fry for a few minutes per side, until golden brown and crispy.
6
Once crispy, remove the tofu from the pan and set aside. Drain excess oil, leaving about 1 tablespoon in the pan.
7
Add the sliced shallots and the white parts of the scallions to the pan and sauté for about a minute until they begin to soften.
8
Add the minced garlic and cook for 30 seconds until fragrant.
9
Add the shredded carrot, sliced Korean green chili, and optional dried chilis to the pan. Stir-fry for another minute.
10
Pour the prepared sauce into the pan. Stir constantly as it bubbles and thickens, about 30-60 seconds.
11
Return the crispy tofu to the pan and gently toss to coat it completely in the sauce.
12
Turn off the heat. Drizzle with sesame oil, and sprinkle with sesame seeds and the green parts of the scallions. Toss one last time to combine.

Was this recipe helpful?

Tips & Notes

Pro tips

Press tofu for 15-20 minutes between paper towels or a clean kitchen towel before cutting to remove moisture; this is essential for crispiness.
Toast gochugaru briefly in oil before adding other sauce components to bloom its flavor and reduce raw spice bite.
Cut tofu into uniform cubes (about 3/4-inch) so they cook evenly and develop consistent crust.
Use medium-high heat and avoid stirring too frequently; let each side of the tofu sit undisturbed for 2-3 minutes to form a golden crust.

Substitutions

Potato starch → cornstarch (1:1 ratio; slightly less crispy but acceptable)
Gochugaru → dried red chili flakes or cayenne + paprika blend (reduce quantity, as it's spicier)
Korean green chili → serrano or jalapeño (milder; adjust to taste)
Shallot → red onion or yellow onion (use 3/4 cup sliced for same aromatic effect)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to restore texture; microwaving may soften the crispy coating.

Equipment

non-stick or cast-iron skillet · paper towels (for pressing tofu) · fine mesh strainer (optional, for rinsing tofu)

Common Questions

How do I get crispy tofu without it sticking to the pan?

Press the tofu thoroughly to remove excess moisture, coat well with potato starch, and use enough oil over medium-high heat. Don't move the cubes for 2-3 minutes per side to develop a crust.

Can I use silken tofu instead of firm tofu?

No. Silken tofu is too delicate and will crumble. Firm or extra-firm tofu is necessary to achieve the crispy texture this recipe requires.

What can I substitute for gochugaru?

Use dried red chili flakes or a mix of cayenne and paprika (start with less, as it's spicier). Gochujang paste thinned with water works but adds funk; adjust sauce ratios accordingly.

How spicy is this dish?

Medium-high heat from gochugaru plus fresh green and dried red chilis. Reduce the chili flakes or fresh chilis by half for milder heat, or omit green chili entirely.

Is this meal scalable?

Yes. Keep the sauce ratio consistent (gochugaru, garlic, aromatics) and increase tofu and oil proportionally. Cook in batches if needed to avoid crowding the pan.