Crisp Korean-Style Spicy Tofu Stir Fry

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Firm tofu cubes stir-fried with a fiery gochujang glaze and crisp vegetables for a vibrant Korean-inspired meal. This Korean-inspired vegan recipe, ready in about 30 minutes, pairs extra firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 3 Korean cuisine 350 cal/serving

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Ingredients

14 oz (400g), drained and cubed extra firm tofu
3 tbsp cornstarch
3 tbsp vegetable oil
1 medium, sliced into strips red bell pepper
3, sliced green onions
2, minced garlic cloves
1 tbsp, grated ginger
2 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
1 tsp sesame oil
1 tbsp toasted sesame seeds

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Instructions

Step 1: Pat dry 14 oz extra firm tofu and cut into 1-inch cubes. Toss the tofu cubes in 3 tbsp cornstarch until evenly coated.
Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes per side until golden and crisp. Remove tofu and set aside.
Step 3: In the same skillet, add 1 sliced red bell pepper, 3 sliced green onions, 2 minced garlic cloves, and 1 tbsp grated ginger. Stir-fry for 3 minutes until vegetables are tender-crisp and fragrant.
Step 4: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sesame oil.
Step 5: Return the tofu to the skillet and pour the sauce over everything. Toss gently and cook for 2 minutes until the sauce thickens and coats the tofu and vegetables.
Step 6: Sprinkle 1 tbsp toasted sesame seeds on top before serving with steamed rice or noodles.