Crisp Korean-Style Tofu Stir Fry with Gochujang Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-fried tofu cubes coated in a spicy-sweet Korean gochujang sauce with crisp vegetables for a vibrant vegan meal. This korean-inspired vegan (vegan, gluten free option) ready in about 35 minutes pairs gochujang (Korean chili paste), soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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: 20 min Serves 3 Korean cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Press excess water from 14 oz extra-firm tofu, then cut into 1-inch cubes. Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat.
  2. Step 2: Add tofu cubes in a single layer and cook for 3-4 minutes per side until golden and crisp. Remove tofu and set aside.
  3. Step 3: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 1 tbsp sesame oil until smooth.
  4. Step 4: In the same skillet, add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  5. Step 5: Add 1 medium sliced green bell pepper and 1 large julienned carrot; stir-fry for 4-5 minutes until vegetables are tender-crisp.
  6. Step 6: Return tofu to the skillet and pour the gochujang sauce over everything. Toss gently to coat and cook for 2 minutes until sauce thickens and glazes tofu and vegetables.
  7. Step 7: Remove from heat and sprinkle with 2 sliced scallions and 1 tbsp toasted sesame seeds before serving.

Equipment for this recipe

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Frequently asked questions

How long does Crisp Korean-Style Tofu Stir Fry with Gochujang Glaze take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Crisp Korean-Style Tofu Stir Fry with Gochujang Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.

Can I substitute ingredients in Crisp Korean-Style Tofu Stir Fry with Gochujang Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crisp Korean-Style Tofu Stir Fry with Gochujang Glaze for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Crisp Korean-Style Tofu Stir Fry with Gochujang Glaze vegan?

Yes — this recipe is tagged vegan, gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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