Crisped Korean Tofu Stir-Fry with Gochujang Glaze

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

Firm tofu cubes pan-fried until golden and tossed in a spicy-sweet gochujang sauce with vibrant vegetables for a colorful Korean-inspired dish. This Korean-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, pressed and cubed, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 400g firm tofu, pressed and cubed
• 3 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 medium red bell pepper, sliced
• 1 medium zucchini, sliced into half-moons
• 3 stalks green onions, chopped
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds

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Instructions

1. Step 1: Press 400g firm tofu to remove excess moisture, then cut into 1-inch cubes. Toss the cubes in 3 tbsp cornstarch until evenly coated.
2. Step 2: Heat 3 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 and crisp. Remove tofu and set aside.
3. Step 3: In the same skillet, add 1 sliced red bell pepper and 1 sliced zucchini (about 1 medium each). Stir-fry for 4-5 minutes until vegetables are just tender but still vibrant.
4. Step 4: In a small bowl, whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 1 tsp sesame oil.
5. Step 5: Return the crispy tofu to the skillet, pour the sauce over, and toss everything together for 2 minutes until the tofu and vegetables are evenly coated and the sauce is heated through.
6. Step 6: Remove from heat and garnish with 3 chopped green onions and 1 tsp toasted sesame seeds before serving with steamed rice or noodles.