This is an easy vegan Korean stir fry. The recipe is a pork recipe from Kimchi Chronicles but I substituted extra firm tofu for the pork. The picture below is paired with Zoodles (zucchini noodles) for a low carb vegan meal.
If you have both meat eaters and vegan/vegetarian this is a perfect recipe. Just stir fry two batches exactly the same but sub the meat (pork chicken) for the tofu.
Don’t tell the carnivore it is vegan..
I used to make this recipe with pork but I wanted a healthier vegan version so I used tofu and it was every bit as good!!!
This easy vegan Korean stir fry comes together very fast so get everything ready in advance.
The Sauce..
Mix together
- 3 tbsp soy
- 2 tbsp of Korean red pepper paste Gochujang*
- 1 tbsp Gochugaru, Korean red pepper chili flakes**
- 1 tbsp sugar
- 2 tbsp water
- 2 tsp sesame oil
*Gochujang is a savory sweet spicy paste that can be found in Asian grocery stores or online
**Gochugaru is a bright red Korean chili flake that ca be found at Asian grocers or online.
The Veggies..
Use whatever veggies you have and you think would go well in the dish.
What I used and I what I recommend but you can make some substitutions.
- 1/2 small onion sliced
- 2 tbsp ginger minced
- 3 cloves garlic minced
- 1 medium carrot julienned
- 1/3 red bell pepper julienned
- 8 mushrooms sliced
- 1 red or green jalapeño slivered
- 2 thinly sliced scallions
- 3/4 cup sugar snap peas halved lengthwise*
- 8 ounces extra firm tofu sliced thin in 1 inch lengths
- sesame seeds
*clean the snap peas if they have a tough pod string. Here is how.
Time To Stir Fry!
Most of you have stir fried before and know the order you fry the ingredients is important. Fry the longest cooking veggies and proteins first then build from there. Here we go..
Put a tablespoon or more in a hot wok or pan, add the onions and peppers for 30 seconds, then the mushroom, carrots, tofu, ginger, and garlic. Stir for about 10-20 seconds then add jalapeño and sauce stir until incorporated.
Lastly, add the snap peas and scallion, give it a quick stir and remove from the heat. You want the color and crispness to remain in the vegetables.
Sprinkle with sesame seeds and serve with rice or noodles.
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Easy Vegan Korean Stir Fry
Ingredients
The Sauce
- 3 tbsp soy sauce
- 2 tbsp Gochujang, Korean red chili paste see above! Should be a staple! easy to find
- 1 tbsp Gochugaru, Korean chili flakes see above. easy to find
- 1 tbsp sugar
- 2 tbsp water
- 2 tsp sesame oil
The Rest
- 1-2 tbsp vegetable oil
- 1/2 small onion sliced
- 2 tbsp ginger minced
- 3 cloves garlic minced
- 1 medium carrot julienne
- 8 mushrooms sliced
- 1/3 red bell julienne
- 1 red or green jalapeno slivered sub any hot pepper
- 3/4 cup sugar snap peas halved lengthwise clean if necessary, see above
- 2 scallion thinly sliced
- 8 ounces extra firm tofu sliced bite size pieces for stir fry
Instructions
- Make the sauce. Combine the ingredients and set aside
- Put a tablespoon or more in a hot wok or pan, add the onions and peppers for 30 seconds, then the mushroom, carrots, tofu, ginger, and garlic. Stir for about 10-20 seconds then add jalapeño and sauce stir until incorporated.
- Lastly, add the snap peas and scallion, give it a quick stir and remove from the heat. You want the color and crispness to remain in the vegetables.
- Sprinkle with sesame seeds and serve with rice.