Crisped Gochujang Tofu Stir Fry with Broccoli and Bell Pepper

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant Korean-inspired stir fry featuring crispy tofu coated in spicy gochujang sauce with crisp-tender broccoli and bell pepper. This korean-inspired vegan (vegan) ready in about 30 minutes pairs pressed and cubed 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 270 calories and feeds 4, 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 4 Korean cuisine 270 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 14 oz pressed and cubed extra-firm tofu with 3 tbsp cornstarch until each piece is evenly coated.
  2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu cubes and cook for 3-4 minutes on each side until golden brown and crisp. Remove tofu and set aside.
  3. Step 3: In the same skillet, add 3 cloves minced garlic and sauté for 30 seconds until fragrant. Add 2 cups broccoli florets and 1 medium sliced red bell pepper, stir frying for 4-5 minutes until vegetables are crisp-tender.
  4. Step 4: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 2 tbsp water until smooth.
  5. Step 5: Return the tofu to the skillet, pour the sauce over the tofu and vegetables, and toss to coat. Cook for 2 more minutes until the sauce thickens and glazes the tofu and veggies.
  6. Step 6: Remove from heat, drizzle 1 tsp toasted sesame oil, sprinkle with 1 tsp toasted sesame seeds and 3 sliced green onions before serving.

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Frequently asked questions

How long does Crisped Gochujang Tofu Stir Fry with Broccoli and Bell Pepper take to make?

Total time is about 30 minutes (15 min prep + 15 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 Crisped Gochujang Tofu Stir Fry with Broccoli and Bell Pepper?

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 cornstarch from drying out.

Can I substitute ingredients in Crisped Gochujang Tofu Stir Fry with Broccoli and Bell Pepper?

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 Crisped Gochujang Tofu Stir Fry with Broccoli and Bell Pepper for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Crisped Gochujang Tofu Stir Fry with Broccoli and Bell Pepper vegan?

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

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