Crisped Gochujang Tofu Stir Fry with Broccoli and Bell Pepper

By , Test Kitchen Director · 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

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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.

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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