Stir-fried Dried Tofu Strips

Quick answer

Total time: 25 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Geondubu bokkeum is a straightforward stir-fry of dried tofu strips with julienned carrot, bell pepper, and onion in a soy and garlic sauce.

Dried tofu contains far less moisture than fresh tofu and holds its shape without crumbling during cooking. Blanching the strips briefly in boiling water before stir-frying removes the raw bean aroma and opens up the surface so the seasoning penetrates more deeply. The julienned vegetables add color and a crisp bite, while soy sauce and garlic provide a steady, savory backbone that suits the tofu's mild nuttiness without overwhelming it. Adding gochugaru shifts the dish toward a spicier, more distinctly Korean banchan flavor. The protein content is high enough that this dish carries a meal without any meat alongside it, and the tofu holds together well in lunchboxes without turning soft or releasing excess liquid. A small drizzle of sesame oil at the end of cooking rounds out the aroma and lifts the overall finish.

Ingredients

servings

IngredientAmountUnit

dried tofu strips220 gg

carrot60 gg

bell pepper80 gg

onion70 gg

soy sauce1½ tbsptbsp

minced garlic1 tsptsp

sesame oil1 tsptsp

cooking oil1 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Separate any stuck dried tofu strips, then blanch 220g in boiling water for 2 minutes.

Drain well in a sieve and let the steam escape so the strips do not water down the stir-fry.
2

Prep

Cut 60g carrot, 80g bell pepper, and 70g onion into 3mm julienne strips.

Keep the width even so the carrot softens, the onion turns lightly translucent, and the pepper stays crisp at the same time.
3

Control

Warm the pan over medium-low heat, then add 1 tbsp cooking oil and 1 tsp minced garlic.

Stir for about 20 seconds only, stopping before the garlic browns so the seasoning base stays clean.
4

Heat

Add the carrot and onion, raise the heat to medium-high, and stir-fry for 2 minutes.

They are ready for the next ingredient when the onion edges look slightly translucent and the vegetables look glossy.
5

Heat

Add the bell pepper and stir-fry for 1 minute, then add the drained tofu strips and cook 2 more minutes.

If anything starts sticking, lower the heat slightly and keep tossing to protect the strips.
6

Finish

Pour 1.5 tbsp soy sauce around the edge of the pan and stir-fry for 30 seconds so it coats the tofu and vegetables.

Turn off the heat, mix in 1 tsp sesame oil, and serve warm.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Blanched dried tofu strips absorb a garlic-soy sauce while maintaining a firm, chewy structure.
Finish cue: Pour 1.5 tbsp soy sauce around the edge of the pan and stir-fry for 30 seconds so it coats the tofu and vegetables.
Avoid this: Drain well in a sieve and let the steam escape so the strips do not water down the stir-fry.