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
- 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
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.
Low effort, super delicious. Made exactly as written. No modification needed. Five stars.
Very tasty. Next time, I am going to make it a sheet pan meal. Roast the broccoli and tofu. Make the sauce in a medium frying pan and dump the broccoli and tofu in to coat. Super easy and a lot less mess.
This was really good. It's just me, so I only used 1 block of tofu. Kept everything else the same. So glad I did. That sauce is fantastic!