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Korean Spicy Tofu and Radish Stir-Fry (Dububuchim-yangnyeomjang)

Golden pan-fried tofu in a spicy-sweet garlic-soy glaze over sautéed garden radishes and their greens. Bold, balanced, and ready in under 30 minutes. Naturally vegan and gluten-free.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Korean
Servings 4 servings

Ingredients
  

For the Tofu:

  • 1 block 14 oz firm or extra-firm tofu, pressed and cubed
  • 1 Tbsp neutral oil avocado, sunflower, etc.

For the Sauce:

  • 1 Tbsp soy sauce or tamari
  • 1 Tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp maple syrup or sugar
  • 1 clove garlic minced
  • 1/2 tsp gochugaru Korean red pepper flakes or red chili flakes
  • Optional: 1/2 tsp grated ginger 1/2 tsp miso

For the Stir-Fry:

  • 1 bunch radishes sliced thin (with greens washed and chopped)
  • 1 tsp sesame oil
  • Pinch of salt
  • Toasted sesame seeds for garnish

Instructions
 

  • Press the tofu for 10 minutes, then cut into 3/4-inch cubes. Heat the oil in a skillet over medium-high and pan-fry the tofu on all sides until golden and crispy. Set aside.
  • In a small bowl, combine all the sauce ingredients and whisk to blend.
  • In the same pan, add a touch of sesame oil. Sauté the sliced radishes for 2-3 minutes until tender-crisp. Add the chopped greens and a pinch of salt, and stir-fry until just wilted.
  • Return the tofu to the pan. Pour the sauce over everything and stir gently to coat. Cook 1-2 minutes, until the sauce is glossy and slightly reduced.
  • Top with sesame seeds and serve hot with steamed rice, noodles, or as a side to a larger spread.