Crispy Korean-Style Tofu Stir Fry with Gochujang Sauce

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Golden pan-fried tofu cubes tossed in a spicy and savory gochujang sauce, combined with crisp vegetables for a satisfying Korean-inspired stir fry. This Korean-inspired vegan recipe, ready in about 30 minutes, pairs 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 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

• 14 ounces, drained and pressed extra firm tofu
• 3 tablespoons cornstarch
• 3 tablespoons vegetable oil
• 1 medium, thinly sliced red bell pepper
• 1 medium, sliced into half-moons zucchini
• 3 stalks, chopped green onions
• 3 cloves, minced garlic cloves
• 2 tablespoons gochujang (Korean chili paste)
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon brown sugar
• 1 tablespoon for garnish toasted sesame seeds

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Instructions

1. Step 1: Cut 14 ounces extra firm tofu into 1-inch cubes, toss gently with 3 tablespoons cornstarch until evenly coated.
2. Step 2: Heat 3 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 3-4 minutes per side until golden and crisp on all sides; transfer to a plate.
3. Step 3: In the same skillet, add 3 minced garlic cloves, 1 thinly sliced red bell pepper, and 1 sliced zucchini; stir-fry for 4-5 minutes until vegetables are tender-crisp.
4. Step 4: In a small bowl, whisk together 2 tablespoons gochujang, 2 tablespoons soy sauce, 1 teaspoon sesame oil, 1 tablespoon rice vinegar, and 1 teaspoon brown sugar.
5. Step 5: Return tofu to the skillet, pour the sauce over, and toss everything together. Cook for 2 minutes more until sauce thickens and coats tofu and vegetables.
6. Step 6: Remove from heat, sprinkle with 3 chopped green onions and 1 tablespoon toasted sesame seeds before serving.