Step by step

Method

4 steps

1. 1

   Press 1 block firm or extra-firm tofu 10–15 minutes, then cut into ¾-inch cubes or slabs. Pat dry again. Slice ½ onion, 1 carrot into thin coins, and a handful of mushrooms or broccoli florets. Mince 3 garlic cloves.

2. 2

   Mix sauce: 2 tablespoons soy sauce, 1 tablespoon gochujang or 1 teaspoon gochugaru, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 teaspoon vinegar, and 2 tablespoons water.

3. 3

   Heat 1–2 tablespoons oil in a wide skillet over medium-high. Brown the tofu on most sides 5–7 minutes until golden — leave it alone so a crust forms. Move to a plate.

4. 4

   Stir-fry onion, carrot, and mushrooms 3–4 minutes until the carrot softens slightly. Add garlic 20 seconds, return tofu, pour in sauce, and toss 1–2 minutes until everything is glossy. Finish with green onion and sesame seeds. Serve over rice — savory-spicy tofu with crisp edges, sauce clinging not pooling.