Name: Korean Tofu & Broccoli Bulgogi Stir-Fry (High-Protein, Plant-Based)
Prep time: 25 min
Total time: 25 min
Yield: 1 serving
Ingredients: 400g extra-firm tofu, pressed and cut into 2cm cubes; 1 tbsp cornstarch; 1 tbsp neutral oil (e.g. avocado or canola); 2 cups broccoli florets (about 180g); 2 scallions, sliced (separate white & green parts); 1 tbsp toasted sesame seeds; 1 cup cooked short-grain rice (hot, for serving); 1/2 cup vegan kimchi (for serving); 1 tbsp minced garlic; 2 tsp grated fresh ginger; 2 tbsp low-sodium soy sauce; 1 tbsp maple syrup (or brown sugar); 1 tbsp mirin (or rice vinegar); 1 tsp toasted sesame oil; 1 tbsp water; 1/2 tsp gochugaru (Korean chili flakes, optional for heat)

Korean Tofu & Broccoli Bulgogi Stir-Fry (High-Protein, Plant-Based)

miradu

Bringing modern Korean flavors to the weeknight table, this plant-based bulgogi stir-fry is all about contrasts: golden, crisp tofu, juicy broccoli, and a sweet-salty, garlicky sauce that clings to every bite. The high-protein tofu is seared until perfectly crisp, while the broccoli stays bright and tender. A quick whisked sauce brings bold umami and a hint of heat, making this family-friendly meal irresistible. Serve over sticky rice with a side of tangy kimchi for an easy, satisfying, and nutritious dinner that celebrates classic Korean flavors in a light, California-inspired format.

Ingredients

Instructions

Pat tofu dry and toss cubes gently with cornstarch in a bowl until evenly coated.
Heat nonstick skillet over medium-high. Add neutral oil. When shimmering, arrange tofu in a single layer. Cook undisturbed for 3-4 minutes until golden, then turn to crisp all sides (8-10 min total). Remove tofu to a plate.
In same pan, add broccoli and 2 tbsp water. Cover and steam for 2 minutes until just bright green and crisp-tender. Uncover, add white parts of scallions, stir-fry 1 minute. Transfer broccoli to plate with tofu.
In a small bowl, whisk together soy sauce, maple syrup, mirin, garlic, ginger, sesame oil, water, and gochugaru (if using).
Pour bulgogi sauce into pan. Bring to a simmer, stirring, until slightly thickened (about 1-2 minutes).
Return tofu and broccoli to pan. Toss to coat in sauce and reheat (1-2 min). Taste and adjust seasoning if needed.
Serve stir-fry over hot rice. Garnish with green scallion tops and toasted sesame seeds. Add kimchi on the side.