Gochujang Tofu & Broccolini

Gochujang is known for being SUPER hot, but if you're not used to extra spicy flavours, this particular dish isn't overly spicy, it's perfectly balanced thanks to Liz.

Serves 2 | Prep time: 10 mins | Cooking time: 15 mins


  • 300g extra firm tofu, cut into 1cm thick slices
  • 1 cup rice, cooked to packet instructions
  • 1 bunch broccolini, ends trimmed and sliced lengthways
  • 1.5cm fresh ginger, grated
  • 3 cloves garlic, minced
  • 1.5 Tbsp Gochujang paste
  • 1 tsp sesame seeds
  • 3 stalks spring onion, sliced
  • 1 pear, grated
  • 6 Tbsp olive or vegetable oil
  • 1.5 Tbsp maple syrup
  • 2 Tbsp soy sauce


  1. Make the sauce by combining in a bowl: Gochujang paste, soy sauce, maple syrup, 1 Tbsp oil, 2 Tbsp water, pear, ginger, garlic and spring onion.
  2. Place a large fry pan on medium heat with 4 Tbsp oil. Pan fry tofu on both sides until light golden then remove from the pan and set aside on a plate with paper towel.
  3. Add the sauce to the same pan. Bring to the boil then reduce to a simmer for 5 mins.
  4. While the sauce is simmering, heat a second medium sized pan with 1 Tbsp of oil on medium heat. Pan fry the broccolini for 4 mins, add a splash of water at the end and continue to cook for 1 min. Sprinkle over sesame seeds.
  5. Serve rice in two bowls, serve the sauce over the top, with the tofu and broccolini.

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Guest Blogger Liz – Glow Diaries

Hello! I'm Liz Douglas, a former meat loving country girl turned vegan recipe creator and podcast host. Food has always been a big part of my life, and I used to work as a product developer and food buyer for some of Australia's largest food retailers. See all recipes by Liz

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