VEGAN · Medium · 33 min
Dubu Bokkeum — Tofu Stir-Fry (Vegan)
By Bokkeum Curator
Pressed tofu starch-crust so cubes crisp not weep.
TL;DR
Pressed tofu starch-crust so cubes crisp not weep.
Prep 25 minCook 8 minServes 2
Ingredients
- 300g firm tofu pressed 20 min, 1.5cm cubes, 1 Tbsp potato starch
- Garlic, onion, perilla
- 1 Tbsp gochujang, 1 tsp soy, 1 tsp miso, 1 tsp sugar
Steps
- Toss tofu starch, sear 90 sec per face, remove.
- Aromatics 1 min, return with glaze off-center 2 min.
Tips
- Starch = crust; wet tofu breaks sauce.
What you'll need
Pantry searches on Amazon — we do not invent prices or pick a single “best” brand.
- Gochujang (Korean chili paste)Fermented chili paste for tteokbokki, jjigae, and bibimbap.
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More Korean food
Relevant pages on the two hub sites — recipes and a BBQ directory on bulgogi.ai, street rice cakes on tteokbokki.ai.
- bulgogi.ai — recipes & BBQ directory →Marinades, cuts, and a USA Korean BBQ map.
- tteokbokki.ai — street rice cakes →School-cart sauce, rose, mala, and tteok types.
- Korean BBQ directory →Grill vs stir-fry is the split — send tabletop nights to bulgogi.ai.