Crispy Korean-Style Tofu Stir-Fry with Gochujang Sauce

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

Golden tofu cubes stir-fried with crunchy vegetables and coated in a spicy-sweet Korean gochujang sauce. This Korean-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, 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 block, pressed and cut into 1-inch cubes firm tofu
• 3 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into half-moons zucchini
• 3 stalks, sliced green onions
• 2 cloves, minced garlic cloves
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 1 tsp toasted 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: Pat dry 14 oz firm tofu and cut into 1-inch cubes. Toss tofu cubes with 3 tbsp cornstarch until evenly coated.
2. Step 2: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add tofu cubes and cook for 3-4 minutes on each side until golden and crispy. Remove tofu and set aside.
3. Step 3: In the same skillet, add 1 sliced medium red bell pepper, 1 sliced medium zucchini, 3 sliced green onions, and 2 minced garlic cloves. Stir-fry for 4-5 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.
5. Step 5: Return tofu to the skillet and pour the sauce over everything. Toss gently to coat and cook for 2 more minutes until sauce thickens and glazes the tofu and vegetables.
6. Step 6: Sprinkle 1 tsp toasted sesame seeds on top and serve immediately with steamed rice or noodles.