Buttery Gochujang Tofu and Broccoli
Updated January 28, 2026
Armando Rafael for The New York Times. Food Stylist: Brett Regot.
- Ready In
- 45 min
- Rating
- Comments
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Ingredients
½ cup cornstarch
Salt and pepper
2 (14- to 16-ounce) blocks extra-firm tofu, drained and cut into ½-inch slices
5 tablespoons vegetable oil
1 pound broccoli, cut into small 1-inch florets
3 tablespoons unsalted butter
3 tablespoons gochujang paste
2 tablespoons soy sauce
2 tablespoons maple syrup
2 garlic cloves, finely chopped
1 (1-inch) piece ginger, peeled and finely chopped
2 scallions, thinly sliced
Toasted white sesame seeds, for topping
Rice, to serve
Nutritional analysis per serving (4 servings)
42 grams carbs; 23 milligrams cholesterol; 586 calories; 18 grams monosaturated fat; 8 grams polyunsaturated fat; 9 grams saturated fat; 38 grams fat; 7 grams fiber; 989 milligrams sodium; 26 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the cornstarch on a large plate or small rimmed sheet pan. Add 1 teaspoon of salt and ½ teaspoon of black pepper and toss to combine. Coat both sides of the tofu in the cornstarch mixture, shake off any excess and set aside on a large plate or platter.
- Step 2
Heat a large (12-inch) skillet on medium-high for 2 minutes. Drizzle with 1 tablespoon of oil, add the broccoli, season with salt and pepper and toss until just tender, 3 to 5 minutes, or longer if preferred. Transfer to a bowl.
- Step 3
With the heat still on medium-high, drizzle the skillet with 2 tablespoons of oil. Working in two batches, add half the tofu in a single layer, and cook until golden, 2 to 3 minutes per side. Transfer to the large plate. Add the remaining 2 tablespoons oil and cook the remaining tofu. Transfer the final batch of tofu to the plate.
- Step 4
Reduce the heat to medium. Add the butter, gochujang, soy sauce, maple syrup, garlic and ginger, and cook until the butter has melted. Add 3 tablespoons of water and cook until the sauce has thickened slightly, 1 to 2 minutes. Add the tofu and broccoli and gently toss until lightly coated.
- Step 5
Top with scallions and sesame seeds, and serve with rice.
Private Notes
Comments
Excellent. I used my usual method to cook the tofu: I tear it into bite-size pieces, toss them with some potato or corn starch, then with a tablespoon of oil, and bake at 385 on a cookie sheet for about 30 min. Not sure the butter brings anything discernible, but the result is tasty. Heat will vary depending on your gochujang.
I grew up in rural Missouri where “chickpeas” were considered an exotic imported food and the nearest Walmart was about an hour away. A “country store” version of gochujang can be whipped up with a combination of ketchup, hot sauce, soy sauce, and chili flakes. It ain’t the same thing, but it’ll work. In a way, it’s in the same spirit of Korea’s postwar cuisine.
This is a delicious and easy weeknight meal. I would skip the cornstarch step - you get just as good a crust on tofu when you pan fry without it and once you add the sauce the cornstarch makes the crust soggy. Added 1 T rice vinegar and 1.5 tsp toasted sesame oil to the sauce, which added some nice depth.
I made this and it was delicious! I will say though that the butter seemed to make it very very rich. So next time I would reduce the amount of butter.
I am making this tomorrow night for dinner. I agree with you about the nearly half stick of butter in this recipe. I was thinking that half that amount of butter would be enough to give plenty of rich flavor. I also think it would be fine without any butter.
Fabulous, easy and delicious! A new fave in the rotation.
Excellent dish, I used halved Brussel sprouts. My family isn't crazy about broccoli. I'd recommend that if you add soy sauce, cut back on the salt in the corn starch.