Spicy Gochujang Tofu and Ground Beef Stir-fry
Let’s talk about powerhouse pairings in the kitchen. Today, we’re combining two fantastic proteins—hearty ground beef and versatile tofu—to create a dish that is an absolute explosion of flavor and texture.
This is a quick, savory, and spicy stir-fry that will become a new favorite for weeknights.
The magic of this dish lies in the contrast. We’ll get a beautiful brown crumble on the ground beef, while the tofu soaks up all the delicious flavors of our sauce like a sponge.
Speaking of the sauce, we’re building a vibrant, fiery glaze with gochujang (Korean chili paste), savory soy sauce, and aromatic garlic and ginger.
It’s the kind of sauce that coats every single crumble of beef and tofu, ensuring every bite is packed with flavor.
This is a fast-moving, high-reward recipe that’s perfect over a bowl of steamy rice. So, let’s get our ingredients prepped and ready to create something truly special.
Quick Recipe Snapshot
Here’s a quick look at the timeline for this easy and flavorful stir-fry.
| Prep time | Cook time | Total time | Yield | Skill level | Spice level |
|---|---|---|---|---|---|
| 20 minutes (includes pressing tofu) | 20 minutes | 40 minutes | 4-6 servings | Easy | Spicy |
Ingredients
This dish comes together with a wonderful mix of fresh proteins and a savory, spicy sauce.
- Tofu – You must use firm or extra-firm tofu for this recipe. Silken or soft tofu will fall apart. Pressing the tofu is a key step to remove excess water.
- 2-3 servings: 1 (14 oz) block
- 4-6 servings: 2 (14 oz) blocks
- Ground Beef – A lean ground beef (90/10) works well to keep the dish from becoming too greasy.
- 2-3 servings: ½ lb
- 4-6 servings: 1 lb
- Aromatics – The essential fragrant base.
- Garlic: 4-5 cloves, minced
- Ginger: 1-inch piece, freshly grated
- Vegetables – For a pop of color and flavor.
- Bell Pepper: 1 (any color), chopped (optional)
- Scallions (Green Onions): 4-5, chopped, with whites and greens separated
- For the Spicy Sauce:
- Gochujang (Korean Chili Paste): 2-4 tbsp, depending on your spice preference
- Soy Sauce: ¼ cup, low-sodium
- Sesame Oil: 2 tsp, toasted
- Rice Vinegar: 1 tbsp
- Brown Sugar: 1 tbsp
Spice Profile Breakdown
The flavor of this dish is a beautiful balance of savory, sweet, and a complex, fermented heat.
| Spice/Aromatic | Flavor Role | Optional Substitution |
|---|---|---|
| Gochujang (Chili Paste) | Provides the primary savory, fermented, and slightly sweet heat. | Sriracha can provide heat, but a mix of sriracha and a little miso paste will better mimic the umami. |
| Ginger | Adds a warm, zesty, and peppery bite that cuts through the richness of the beef and sauce. | Only use fresh ginger; ground ginger has a very different flavor profile. |
| Garlic | Provides a pungent, savory, and aromatic foundation that is essential to the dish’s character. | Freshly minced offers the best and most potent flavor. |
| Sesame Oil | While an oil, its toasted, nutty aroma functions as a key flavoring agent in the final dish. | There is no true substitute for the aroma of toasted sesame oil. |
Essential Tools
A successful stir-fry is all about having your tools and ingredients ready to go.
- Large skillet or wok
- Tofu press or a makeshift press (heavy books and paper towels)
- Mixing bowls
- Whisk
- Wooden spoon or spatula
Cooking Instructions
This is a fast-moving dish, so be sure to have all your components prepped and ready before you turn on the heat.
Step 1: The Crucial Tofu Prep
This is the most important step for getting great texture from your tofu. Remove the tofu from its package and drain the water. Wrap the block in several layers of paper towels or a clean kitchen towel. Place it on a plate and put something heavy on top, like a cast-iron skillet or a few heavy books. Let the tofu press for at least 15 minutes (or up to 30) to remove as much excess water as possible. This will help it brown beautifully instead of steaming. Once pressed, crumble the tofu with your hands into small, bite-sized pieces.
Step 2: Brown the Beef and Tofu
Heat a tablespoon of neutral oil in a large skillet or wok over medium-high heat. Add the ground beef and cook, breaking it apart, until it is browned and cooked through. Drain any excess fat from the skillet. Push the cooked beef to one side of the pan and add the crumbled, pressed tofu to the other side. Let the tofu cook, undisturbed, for 4-5 minutes, until it starts to get golden-brown on the bottom. Then, stir it all together with the beef and continue to cook for another 2-3 minutes.
Step 3: Build the Flavor Base
Push the beef and tofu mixture to the sides of the skillet, creating a well in the center. Add the white parts of the chopped scallions and the optional chopped bell pepper to the center of the pan. Sauté for 2-3 minutes until they begin to soften. Add the minced garlic and grated ginger to the center and cook for just 30 seconds more, stirring constantly, until they are intensely fragrant. Now, stir everything in the pan together.
Step 4: Sauce and Simmer
While the beef and tofu are cooking, whisk together all the sauce ingredients—gochujang, soy sauce, sesame oil, rice vinegar, and brown sugar—in a small bowl. Pour this sauce all over the beef and tofu mixture in the skillet. Stir everything well to ensure every piece is coated in the glossy, spicy sauce. Bring the mixture to a simmer and let it cook for 2-3 minutes, allowing the sauce to thicken slightly and the flavors to meld together beautifully. Turn off the heat and stir in the green parts of the scallions.
Recipe Variations
This versatile recipe is a great canvas for customization.
- Adjusting the Spice: For a milder version, use only 1 tablespoon of gochujang and add an extra teaspoon of brown sugar. For an extra fiery kick, add a teaspoon of gochugaru (Korean chili flakes) to the sauce.
- Protein Swaps: This recipe works wonderfully with ground pork or ground chicken. For a fully vegetarian version, omit the beef and double the amount of extra-firm tofu.
- Vegetable Add-ins: This is a great dish for adding more vegetables. Try adding chopped mushrooms, zucchini, or a handful of fresh spinach during the last few minutes of cooking.
Serving Suggestions
This savory, spicy crumble is incredibly versatile and can be served in many delicious ways.
- Classic Rice Bowl: The best way to enjoy this dish is served hot over a bed of fluffy, steamed white or brown rice.
- Lettuce Wraps: Spoon the spicy tofu and beef filling into crisp, cool lettuce cups (like butter lettuce or iceberg) for a fresh and crunchy meal.
- Stuffed Bell Peppers: Use the mixture as a hearty filling for hollowed-out bell peppers. Top with a little cheese and bake until the peppers are tender.
Storage & Reheating Tips
Leftovers are fantastic as the flavors continue to deepen.
- Storage: Let the mixture cool completely. Store it in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat the tofu and beef mixture in a skillet over medium heat, stirring occasionally, until warmed through. You can add a splash of water if it seems dry. The microwave also works well.
- Flavor Note: The gochujang flavor will meld and deepen overnight, making the leftovers incredibly delicious.
Common Mistakes & Fixes
Here are some tips to help you get the best results with your tofu and beef dish.
| Mistake | Fix |
|---|---|
| My tofu is mushy and watery. | You did not press the tofu long enough. Pressing the excess water out of firm or extra-firm tofu is the most crucial step for achieving a good texture and browning. |
| The final dish is too greasy. | It’s very important to drain the excess fat from the ground beef after browning it and before adding the other ingredients. Using a leaner ground beef also helps. |
| The sauce is too thick or salty. | If the sauce gets too thick, you can thin it out with a tablespoon or two of water or broth. If it’s too salty, a squeeze of lime juice or an extra teaspoon of brown sugar can help balance it out. |
| The tofu didn’t get brown. | After pressing, make sure your pan is hot and give the tofu some time to cook, undisturbed, for a few minutes. This allows it to form a golden-brown crust before you start stirring it. |
| The flavor tastes flat. | Don’t skimp on the fresh garlic and ginger—they are key to a vibrant flavor. Also, ensure your gochujang is fresh. A final taste for seasoning and a dash more soy sauce can often be the fix. |
FAQs
Here are answers to a few more common questions about this unique dish.
Why do I need to press the tofu?
Tofu is packed in water. If you don’t press this water out, the tofu will just steam in the pan instead of browning. Pressing it allows the tofu to absorb the sauce more effectively and to develop a much better, firmer texture.
What is Gochujang and where do I find it?
Gochujang is a savory, sweet, and spicy fermented chili paste from Korea. It’s a staple in Korean cooking and provides a very complex flavor. You can find it in tubs in the international aisle of most major grocery stores or at any Asian market.
Can I make this recipe vegan?
Yes, this recipe is easily adaptable. Simply omit the ground beef and double the amount of extra-firm tofu. You may want to add some chopped shiitake mushrooms along with the tofu to add an extra layer of “meaty,” umami flavor.
Let’s Get Cooking!
You are now ready to tackle this incredible tofu ground beef recipe. It’s a fantastic dish that delivers huge on flavor and texture, and it’s a wonderful way to introduce tofu to skeptics or simply to make your ground beef go further. I hope you enjoy this spicy, savory stir-fry. Let me know how it turns out in the comments below!
