Crispy Korean-Style Tofu Stir Fry with Gochujang Glaze

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Pan-fried tofu cubes tossed in a vibrant gochujang glaze with colorful vegetables, delivering sweet, spicy, and savory flavors in every bite. This Korean-inspired vegetarian recipe, ready in about 30 minutes, pairs extra firm tofu, pressed and diced, cornstarch, vegetable oil 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.

Ingredients

• 14 oz extra firm tofu, pressed and diced
• 1/4 cup cornstarch
• 3 tbsp vegetable oil
• 1 medium red bell pepper, sliced
• 2 cups broccoli florets
• 1 medium carrot, julienned
• 2 stalks green onions, chopped
• 3 garlic cloves, minced
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 1 tbsp sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Press excess water from 14 oz extra firm tofu and dice into 1-inch cubes. Toss the tofu cubes gently with 1/4 cup 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 brown and crispy. Remove tofu and set aside.
3. Step 3: In the same skillet, add 3 minced garlic cloves, 1 sliced medium red bell pepper, 2 cups broccoli florets, and 1 julienned medium carrot. Stir-fry for 5 minutes until vegetables are tender-crisp.
4. Step 4: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sesame oil until smooth.
5. Step 5: Return the crispy tofu to the skillet and pour the gochujang sauce over the tofu and vegetables. Toss gently to coat everything evenly and cook for another 2 minutes until the sauce thickens slightly and glazes the ingredients.
6. Step 6: Remove from heat and garnish with 2 chopped green onions and 1 tbsp sesame seeds. Serve immediately with steamed rice if desired.