Crispy Korean-Style Tofu Stir Fry with Gochujang and Bok Choy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-fried tofu cubes tossed in a spicy-sweet gochujang sauce served with tender bok choy and crunchy carrots for a vibrant Korean-inspired vegan dish. This korean-inspired vegan (gluten free option) ready in about 30 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 320 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 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp brown sugar until smooth. Set sauce aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed tofu and cook without stirring for 4-5 minutes until the bottom is golden and crispy.
  3. Step 3: Flip tofu cubes and cook an additional 3-4 minutes until all sides are golden. Remove tofu from skillet and set aside.
  4. Step 4: In the same skillet, add 1 tbsp vegetable oil and 3 minced garlic cloves; sauté for 30 seconds until fragrant.
  5. Step 5: Add 4 halved baby bok choy and 1 julienned large carrot; stir fry for 3-4 minutes until bok choy is bright green and slightly tender.
  6. Step 6: Return tofu to the skillet and pour the prepared gochujang sauce over. Toss gently to coat and cook for 2 minutes until sauce thickens and clings to tofu and vegetables.
  7. Step 7: Remove from heat and drizzle with 1 tsp sesame oil. Garnish with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions before serving.

Frequently asked questions

How long does Crispy Korean-Style Tofu Stir Fry with Gochujang and Bok Choy 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 Crispy Korean-Style Tofu Stir Fry with Gochujang and Bok Choy?

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 Crispy Korean-Style Tofu Stir Fry with Gochujang and Bok Choy?

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 Crispy Korean-Style Tofu Stir Fry with Gochujang and Bok Choy 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 Crispy Korean-Style Tofu Stir Fry with Gochujang and Bok Choy 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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