I don’t think there’s a week that goes by that I don’t crave some kind of salty and savory Asian-inspired meal. Right around mid-morning, I start to dream of takeout being delivered right to my door without delay. Good news: this easy Korean gochujang tofu stir-fry with miso peanut sauce will be on the table in 1-2-3. Quicker than take-out!

I’m really a big spice-lover so I’d go for spicy gochujang tofu dishes like this any day.

Miso Gochujang Peanut Tofu Stir Fry

Liven up your dinner routine with this Peanut Butter & Miso Gochujang Tofu Stir-fry. A quick vegan stir-fry with the perfect spicy peanut sauce that tastes better than take-out. Nutfree option and Soyfree option included.

Prep Time15 mins

Cook Time25 mins

Total Time40 mins

Course: Main Course

Cuisine: Asian

Keyword: gochujang stirfry, tofu peanut stirfry


Calories: 265kcal


For the sauce:

  • 0.75 tablespoon Korean Gochujang gochujang varies in heat based on brand. Use a bit less or more to preference
  • 0.75 tablespoon Sambal oelek or other Asian chili sauce use less for less heat
  • 2.25 tablespoons soy sauce, use tamari for Glutenfree
  • 0.19 cup (45 g) smooth peanut butter or almond butter , use 1/3 cup if you like your sauce to be thicker and more peanut buttery flavor
  • 1.5 tablespoons maple syrup
  • 1.5 teaspoons yellow or white miso or used chickpea miso to keep it soy-free
  • 0.75 tablespoon white or rice vinegar
  • 0.38 inch (2.63 g) ginger
  • 1.5 cloves garlic
  • 0.38 cup (90 ml) water

For the stir fry:

  • 1.5 teaspoons sesame oil
  • 10.5 ounce of firm or extra firm tofu pressed for at least 15 minutes and cubed
  • 0.38 cup thinly sliced carrots
  • 0.38 cup thinly sliced red bell pepper
  • 0.38 cup thinly green bell pepper
  • 0.09 teaspoon salt
  • green onion for garnish


  • Make the sauce: Add all the ingredients for the sauce in a blender and blend until smooth then set aside. (You can add in 1 tsp flour or cornstarch and blend if you like the final sauce thick)
  • For the stir fry: Heat the sesame oil in a large skillet over medium heat.
  • When hot, add the pressed and cubed tofu and cook until the tofu is golden brown on most of the edges.
  • Then add bell pepper, carrots, and salt and cook for two minutes.
  • Then add in the blended sauce and mix in. Use another 1/4 cup of water to rinse out the blender and add to the skillet.
  • Cook until the sauce has come to a boil and then simmer for another two minutes.
  • Taste and adjust salt, sweet, heat, and flavor. Then take off heat. Serve over rice or quinoa . Garnish generously green onion.Thicken the sauce more by cooking another few minutes and serve in lettuce wraps or over mashed potatoes


  • Peanut-free, use almond butter or cashew butter.
  • Nut-free : Use sunflower seed butter
  • Oilfree:  omit the oil , bake the tofu. Use broth to sauté veggies and proceed.
  • Soyfree : use chickpea tofu, chickpeas or veggies. Omit soy sauce and add 1/2 teaspoon more salt. Substitute gochujang with sambal oelek or other chili sauce . 
  • Add in other quick cooking veggies for variation. Like snow peas, zucchini.

Nutrition Facts

Miso Gochujang Peanut Tofu Stir Fry

Amount Per Serving

Calories 265Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 3g19%

Sodium 729mg32%

Potassium 323mg9%

Carbohydrates 20g7%

Fiber 4g17%

Sugar 11g12%

Protein 15g30%

Vitamin A 3875IU78%

Vitamin C 50mg61%

Calcium 159mg16%

Iron 2mg11%