Korean Spicy stir fried Tofu


1 large size silken tofu cut into 10 slices or more
  • 1 cup corn flour for coating the tofu
  • 1/2 medium carrot
  • 1/2 medium onion
  • 1/2 medium zucchini
  • 1/2 cup of  white cabbage
  • 3 pcs of shiitake mushroom sliced
2 scallions
1 tablespoon vegetable oil
  • 1 tablespoon sesame oil


you can make ahead and keep in a good cold storage
  • 4 tablespoons Korean chili pepper paste gochujang
  • 1 tablespoon Korean chili pepper flakes gochugaru - 1 or 2 teaspoons more for a spicier dish
  • 1-1/2 tablespoons soy sauce
  • 1 tablespoon sugar
  • 1 tablespoon rice vinegar
  • 1/2 tablespoon corn syrup or 1 more teaspoon sugar
  • 2 tablespoon mirin
  • 1 tablespoon sesame oil
  • 1 tablespoon minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon sesame seeds
  • pinch black pepper


Methodscut the tofu into half in the middle and then cut to slices, for large silken tofu you get around 10 pcs (depends on the thickens)then coat the tofu all side with corn flour, set asideheat oil for frying, place the tofu into the hot oil, make sure do not over crowd the fryingon a separate pan, on a heated pan drizzle some sesame oil then add the onion and garlic, then the carrots after the carrots soften then add the rest of the zucchini, cabbage, shiitake mushroom, add the spring onion in the end.when the vegetable have well incorporated you add the sauce and a splash of water, we want to have a bit of runny sauce... mix well togetherthen add the tofu on top of the sauce and then carefully mix well together.serve with another cut of spring onion and sesame seeds