Fiery Korean Tofu Stir-Fry with Gochujang

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Firm tofu stir-fried with spicy gochujang sauce and crisp vegetables for a hot, satisfying vegetarian meal. This Korean-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, gochujang (Korean chili paste), soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 250 cal/serving

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Ingredients

14 oz, pressed and cubed firm tofu
2 tbsp gochujang (Korean chili paste)
1 tbsp soy sauce
1 tbsp sesame oil
3, minced garlic cloves
1 medium, julienned carrot
1, sliced into strips red bell pepper
1 cup, trimmed green beans
2 tbsp vegetable oil
2, sliced scallions
1 tsp, toasted sesame seeds

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until hot, about 2 minutes.
Step 2: Add 14 oz pressed firm tofu cubes and cook for 5-6 minutes, turning occasionally, until golden and crispy on all sides.
Step 3: Push tofu to the side of the skillet and add 3 minced garlic cloves, 1 julienned medium carrot, 1 sliced red bell pepper, and 1 cup trimmed green beans; stir-fry for 3-4 minutes until vegetables are crisp-tender.
Step 4: Stir in 2 tbsp gochujang, 1 tbsp soy sauce, and 1 tbsp sesame oil, tossing well to coat tofu and vegetables evenly; cook for 2 more minutes until sauce thickens and glazes the ingredients.
Step 5: Remove from heat, garnish with 2 sliced scallions and 1 tsp toasted sesame seeds, and serve hot over steamed rice or noodles.