Gochujang Tofu & Snap Peas
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This Gochujang Tofu & Snap Peas recipe has crispy tofu & snap peas tossed in a tasty gochujang sauce. Served over rice with spicy mayo!
The first time I made this Gochujang Tofu & Snap Peas recipe I literally did a happy dance around my kitchen. The tofu is crispy and saucy. The snap peas are tender with some crunch. And the gochujang sauce & spicy mayo add sooooo much flavor. This is a better than takeout moment!
Step One: Make the Sauces
This recipe is so good it needs two sauces instead of one. Because we love a flavor bomb. The spicy mayo is optional, but I think it adds so much to this recipe.
For the tofu sauce you will need:
- brown sugar
- low sodium soy sauce
- sesame oil
- ginger powder
- gochujang – I got mine at Trader Joe’s
For the spicy mayo you will need:
- gochujang
- vegan mayo
- lime juice
For both sauces, just add the ingredients to a bowl and mix to combine.
Step Two: Make the Tofu + Snap Peas
I used high-protein tofu for this recipe. It is great because it doesn’t require any pressing – it is already super dense. Just take it out of the package and pat it dry.
I decided to break the tofu apart with my hands for a more “rustic” look, but you could also cube it. Toss it with corn starch and heat some oil in a skillet.
Add the tofu and spread in an even layer. Cook until browned on all sides (approx. 8 minutes). Lower heat to medium, add the snap peas & 1 tablespoon of water. Cover and steam for 1 minute.
Remove the lid, pour in the (brown sugar) sauce and cook until the sauce starts to caramelize and forms a crust on the tofu.
Step Three: Serve
Once the tofu is nice and crispy, spoon it and the snap peas over some hot rice. Sprinkle with green onions & sesame seeds. Serve the spicy mayo on the side and dig in!
This tofu is best served right away – for crispiness reasons – but it can also be reheated. I recommend reheating it in a skillet or the air fryer. If you have any leftovers, that is. I could have eaten the whole thing by myself. Restraint is the name of the game when it comes to something that tastes this good!
Need more recipe inspo? Check these out:
Gochujang Tofu & Snap Peas
Ingredients
- 1/4 cup brown sugar
- 1/4 cup low sodium soy sauce
- 1 tablespoon sesame oil
- 1/2 teaspoon ginger powder
- 1 tablespoon gochujang
- 1 15-ounce block high protein tofu drained & patted dry – see notes
- 2 tablespoons corn starch
- 2 tablespoons avocado oil or other neutral oil
- 1 small yellow onion sliced
- 2 cloves garlic minced
- 12 ounces snap peas
- cooked rice for serving
- 3 green onions diced, for serving
- sesame seeds for serving
- spicy mayo see notes
Equipment
Instructions
- Combine the brown sugar, soy sauce, sesame oil, ginger powder and gochujang in a bowl. Mix to combine and set aside.
- Use your hands to break the tofu into bite-sized pieces and place in a bowl. Sprinkle with corn starch and toss to coat.
- Heat the oil in a skillet over medium-high heat. Add the tofu and spread in an even layer. Cook until browned on all sides (approx. 8 minutes). Add in the onion & garlic and cook for 2 more minutes. Lower heat to medium, add the snap peas & 1 tablespoon of water. Cover and steam for 1 minute.
- Remove the lid, pour in the sauce and cook until the sauce starts to caramelize and forms a crust on the tofu.
- Serve hot over rice topped with green onions, sesame seeds and spicy mayo.
Video
Notes
- I used high-protein tofu, so it doesn’t need to be pressed. If you use extra firm tofu, you will need to drain & press it before working with it.
- For the spicy mayo: combine 2 parts vegan mayo, 1 part gochujang paste and lime juice to taste.
- The nutrition info does not include the rice or spicy mayo.
This was delicious! I cubed the tofu and subbed broccoli for the snap peas and it turned out great. The sauce strikes the perfect balance for the dish.
Thanks, Rene.
I was worried it would be to sweet but came out great and the flavors blended nicely.
So glad you loved it Wren!
What exactly is the gochujang sauce?
I see it included in other mixes. Do you buy it on its own?
You can find it in the asian section of the grocery store – I also have the one I used linked in the recipe card!
More labor intensive than expected (I am terrible at browning tofu), but yummy in the end!
Nice, easy recipe and loved the stir-fry sauce!
Thanks Chelsea! So glad you loved it!
We love this recipe!! So easy and sometimes use green beans instead of snap peas
Love that swap idea! So glad you like it Emily!
My family and I love this recipe so much! The sauce is to die for and you can easily add any veggies you have on hand and serve over rice or noodles. Making it for the second time this week.
This is SO good – thank you! Everything came out perfectly and the sauce is so good. One of my favorites of yours thus far!
Thanks so much Kim!
Our family has made this a few times and loves it! Our tweak of the Gochujang-Mayo is 1/2 tsp of lime juice for 4 T of mayo, with a bit of water to thin as needed.
So glad your whole family loves this!
Fabulous, delicious dinner. My husband and I liked it so well, we made it again the next night! This one is a keeper!
Yayyyy! So glad you both liked it Gerri!
Have made this twice already because it so good and easy – and wanted to use up the snap peas 🙂 I used high protein tofu per recipe first time then xtra firm the second time. Think I prefer the texture of the xtra firm a bit better after needing to cook longer to get that crisp but the sauce combination is 💯 on target!
So glad you liked it!!
Another fantastic recipe! Our family devoured it. I didn’t have snap peas, so subbed carrots. I can’t wait to make again, because I think the snap peas will be a really good contrast to the slight heat of the gochujang.
Thanks Joanna – love the idea of switching up the veggies!
Wow!this was great! Thank you 🙂
Thanks Susan! So glad you liked it!