Crispy Korean-Style Tofu Stir-Fry with Spicy Gochujang Sauce

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

Firm tofu pan-fried until crisp and tossed with a bold, spicy-sweet gochujang sauce and fresh vegetables for an energizing Asian-inspired dish. This Korean-inspired vegan recipe, ready in about 35 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, pressed and cut into 1-inch cubes firm tofu
• 3 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 medium, julienned red bell pepper
• 1 medium, sliced into half-moons zucchini
• 2, sliced scallions
• 2, minced garlic cloves
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 tbsp water
• 1 tsp sesame seeds
• 1 tsp sesame oil

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Instructions

1. Step 1: Toss 14 oz pressed firm tofu cubes gently with 3 tbsp cornstarch until evenly coated.
2. Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and fry for 3-4 minutes per side until all sides are golden brown and crispy. Remove tofu from skillet and set aside.
3. Step 3: In the same skillet, add 2 minced garlic cloves, 1 medium julienned red bell pepper, and 1 medium sliced zucchini. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
4. Step 4: Meanwhile, whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 2 tbsp water in a small bowl.
5. Step 5: Return tofu to the skillet, pour the gochujang sauce over, and toss everything together. Cook for 2 minutes until sauce thickens and coats tofu and vegetables evenly.
6. Step 6: Remove from heat, drizzle with 1 tsp sesame oil, sprinkle 1 tsp sesame seeds and 2 sliced scallions on top before serving.