Korean Spiced Tofu And Sweet Potato Stir Fry Recipe

About this recipe

Korean Spiced Tofu and Sweet Potato Stir-Fry is a quick yet hearty dinner that blends crispy tofu with julienned vegetables and a bold, spicy-sweet glaze. This Korean-inspired dish is perfect for those craving a flavorful and nutrient-packed meal. The tofu, coated in sweet potato starch and pan-fried until golden, adds a delightful crunch, while the vibrant mix of carrots, chayote squash, and radish provides a satisfying, wholesome bite. Tossed in a sauce infused with gochugaru, soy sauce, and sesame oil, the stir-fry bursts with umami and a hint of heat. With 42g of protein and 1166 calories per serving, it’s as nutritious as it is delicious. This dish is quick to prepare, making it an ideal choice for busy evenings when you want a healthy, comforting meal without spending hours in the kitchen. Garnish with fresh spring onions and serve steaming hot for an authentic Korean dining experience right at home.

Ingredients

• - The Tofoo Co. Naked Tofu
• - Red Sweet Potato
• - Kikkoman Soy Sauce
• 300G Pure Sweet Potato Starch, 300G
• 100 g Yorkshire English Carrots 100G
• 100G Radish Kimchi, 100G
• 3 Pack Fresh Chow Chow Vegetable I Fresh Chayote Squash I Pack Of 3
• 50G Black Garlic Cloves, 50G
• Bunch Spring Onion (Bunch)
• - Biona Capers In Olive Oil
• - Jalpur Red Chilli Powder Fine
• 120 Ml Lee Kee Seasoned Rice Vinegar 120ml
• 125 Ml Kikkoman Toasted Sesame Oil, 125Ml
• 187 Ml Pure Maple Syrup, 187Ml
• 400G Greenfield Himalayan Salt Fine 400G
• 100G Heera Black Pepper Powder 100g

Instructions

1. 1. Press the tofu for 15 minutes to remove excess moisture, then cut it into bite-sized cubes.
2. 2. Toss the tofu cubes in the sweet potato starch to coat them evenly and set aside.
3. 3. Peel and thinly slice the carrots, radish, and chayote squash into julienne strips.
4. 4. Mince the garlic and thinly slice the spring onions, separating the white and green parts.
5. 5. Heat olive oil in a large non-stick pan or wok over medium heat and fry the tofu cubes until golden and crispy on all sides. Remove and set aside.
6. 6. In the same pan, add a little more olive oil and stir-fry the garlic and white parts of the spring onions until fragrant.
7. 7. Add the carrots, radish, and chayote to the pan, stirring frequently for 3-4 minutes until slightly tender but still crisp.
8. 8. In a small bowl, whisk together gochugaru, soy sauce, rice vinegar, sesame oil, maple syrup, salt, and black pepper to form a sauce.
9. 9. Pour the sauce into the pan and toss the vegetables to coat them evenly.
10. 10. Add the crispy tofu back into the pan and gently mix to combine with the vegetables and sauce.
11. 11. Cook for another 2-3 minutes, allowing the flavors to meld and the sauce to thicken slightly.
12. 12. Remove the pan from heat and transfer the stir-fry to serving plates.
13. 13. Garnish with the green parts of the spring onions for a fresh finish.
14. 14. Serve immediately while hot and enjoy this flavorful and nutrient-packed dinner.