Buttery Gochujang Tofu and Broccoli
Published Dec. 22, 2025
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read 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
- 5tablespoons vegetable oil
- 1pound broccoli, cut into small 1-inch florets
- 3tablespoons unsalted butter
- 3tablespoons gochujang paste
- 2tablespoons soy sauce
- 2tablespoons maple syrup
- 2garlic cloves, finely chopped
- 1(1-inch) piece ginger, peeled and finely chopped
- 2scallions, thinly sliced
- Toasted white sesame seeds, for topping
- Rice, to serve
Nutritional analysis per serving (4 servings)
586 calories; 38 grams fat; 9 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 8 grams polyunsaturated fat; 42 grams carbohydrates; 7 grams dietary fiber; 10 grams sugars; 26 grams protein; 989 milligrams sodium
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.
@LaPoodella Is it the salt or the pepper you can’t find, as everything else is easy to find. Even the Gochujang paste.
I cut the tofu amount by half and fried it separately into small, slightly crispy cubes. I added 3 thinly sliced shiitake mushrooms, half a red bell pepper, a sliced red onion, and a chile pepper. Otherwise, I followed the recipe. It was delish!
Gochujang paste can be found at Walmart
I wish I'd read the comments first as my tofu was awful. I haven't used tofu for probably 20 years. It was terribly salty and not crispy at all. Next recipe, read the comments first for some essential notes!
to cook the tofu: 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.