Korean Tofu and Vegetable Stir-Fry
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Dubu-yachae-bokkeum is a Korean stir-fry of pan-fried tofu with carrots, onions, and bell peppers in a light soy-based sauce.
Read more
Before anything else, the tofu has to be pressed to expel excess moisture, then pan-fried on both sides until a firm golden crust develops, which keeps the pieces from breaking apart when they go back into the wok with the vegetables. Because the vegetables cook at different rates, they are added in sequence to preserve each one's texture. The seasoning of soy sauce, sesame oil, minced garlic, and a small amount of sugar sits on the lighter side, letting the natural sweetness and fragrance of the vegetables come through without being masked. Gochugaru or a spoonful of gochujang can be incorporated for a spicier variation. Sesame seeds and a final drizzle of sesame oil finish the dish with a nutty fragrance that ties all the elements together. The combination of plant protein from the tofu and dietary fiber from the vegetables makes it both nutritious and satisfying, and it is commonly packed into Korean lunch boxes.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Cut 300g firm tofu into 2cm cubes, then press the pieces gently with kitchen towels until the surfaces feel dry.
Remove as much moisture as possible so the tofu browns in the pan instead of steaming or breaking.
- 2Control
Heat a thin layer of oil in a pan over medium-high heat, then place the tofu in one layer without crowding.
Fry about 2 minutes per side until the outside turns golden and firm enough to handle.
- 3Finish
Slice half a carrot, half an onion, and half a green bell pepper into 0.3cm strips.
Move the browned tofu to a plate for the moment so it keeps its shape while the vegetables start cooking.
- 4Control
Add the carrot to the same pan first and stir-fry over medium heat for 1 minute.
Add the onion and green bell pepper, then cook 1 minute more until the colors brighten and the vegetables soften only slightly.
- 5Control
Return the browned tofu to the pan and pour 2 tablespoons soy sauce around the edge so it heats quickly.
Stir-fry over medium-high heat for about 1 minute, turning gently to coat everything without crushing the tofu.
- 6Finish
Turn off the heat and fold in 1 tsp sesame oil with the residual heat.
Serve while the tofu is warm and the vegetables remain lightly crisp.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Pressed tofu and crisp vegetables are tossed in light soy sauce for a balanced texture.
- Finish cue
- Fry about 2 minutes per side until the outside turns golden and firm enough to handle.
- Substitution
- Drying the tofu well before frying ensures it browns instead of steaming.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
25min, 6 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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