Korean Tofu Scramble Recipe

Vegan Korean Stir Fried Tofu

Korean Tofu Scramble

Just wanted to start off with a disclaimer that this is probably far from an authentic or traditional Korean recipe. It’s just something I’ve really enjoyed eating and thought I would share it with you guys. I first made it using random ingredients I had in the fridge that I thought would go well together and most of them were Korean since I love Korean food hence the name.

That being said, it really is a delicious dish which is super easy to make. If you know me you know I’m too lazy to make something super time consuming or difficult so luckily most of my recipes are quite easy to make and even easier to eat ๐Ÿ˜‰ Hope you enjoy this one as much as I do! Oh, and of course the recipe is fully vegan.

Ingredients

1 block of firm or extra firm tofu

1 white onion

2 cloves of garlic

An inch of ginger

Gochujang

Soy Sauce

Gochugaru or red pepper powder

Salt

Oil

1 spring onion (optional)

Sesame seeds (optional)

Instructions

  1. Mince or finely chop the garlic and ginger. Chop the white onion.
  2. Heat about 1-2 tbsp of oil on a pan or skillet on medium high and add the garlic and ginger. Stir for about a minute or two until the ginger and garlic is slightly brown.
  3. Now add the white onion and stir it for a few minutes till it’s partly cooked. Don’t cook it too well as it will still cook with the tofu.
  4. Once the onions are partially cooked, add the block of tofu. You can break it up with your hands so it becomes a scramble or with a spatula as you cook it. I would recommend using your hands as that breaks it up better.
  5. To this add 2 tbsp. of soy sauce, 2-3 tbsp. of gochujang, 1/2 tsp of gochugaru or red pepper powder and mix everything really well. Add salt to taste. If you prefer it less salty or less spicy add less soy sauce and gochujang/gochugaru.
  6. Keep mixing every few minutes so the tofu is cooked evenly.
  7. Once it’s done, garnish with a finely chopped spring onion and some sesame seeds (optional).
  8. Tastes best eaten hot or warm. You can serve it with some rice, seaweed and kimchi or simply eat it on its own.

Final Thoughts

I really hope you guys enjoyed that recipe. Feel free to leave a comment if you have any questions. I haven’t done a recipe in a while so maybe I’m not doing this right. Also, some ingredients such as gochujang and soy sauce are almost always vegan but it’s always good to double check the ingredients just in case as they may sometimes contain animal products. So, if you eat a plant based or vegan diet please check the ingredients on these products.

Do you like tofu? Did you hate tofu when you first tried it like I did? Have you ever had Korean food? Do you enjoy trying new dishes or prefer to stick with things you’re used to? What did you eat today? What recipe would you like me to share next? Let me know in the comments below because I always love hearing from you or simply stop by and say hi (woohoo that rhymes)!


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29 thoughts on “Korean Tofu Scramble Recipe

  1. I needed this when I had our vegan friends over the other night… I was like wait no butter… needed vegan butter so I couldn’t make oat fruit crisp… but I did make dahl and veggies and it was a hit. well, my Indian friend came and helped put her touch on it… ok she basically make it…. even better ๐Ÿคฃ
    will save this for another time.. xo ๐Ÿ’–๐Ÿ’–๐Ÿ’–

    Like

  2. Wow, I googled gochujang and it is a Korean chili paste. I will skip the chili part of the recipe but reproduce the rest. I love tofu, but I have to say some tofu brands are better than others. LOL. Love your healthy recipe. Always.

    Liked by 1 person

    1. You’ll love this even without the chili stuff- it’s absolutely delicious. I love tofu too- I never used to eat it very often but these days I eat it all the time.

      Like

  3. I love tofu and I love tofu scramble! My usual flavor profile is pretty basic (garlic, paprika, onion powder, etc), so this could be a nice change of pace.

    Like

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