Half-Batch Spicy Korean Tofu Stir Fry with Sesame and Scallions
A quick half-batch stir fry with crispy tofu tossed in a spicy gochujang sauce, finished with toasted sesame seeds and fresh scallions for an umami-packed vegan meal. This korean-inspired vegan ready in about 22 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 320 calories and feeds 1, 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
- 7 oz (half a 14 oz block), pressed and cubed firm tofu
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 minced garlic clove
- 2 sliced on the diagonal scallions
- 1 tsp toasted sesame seeds
- 1/4 cup thinly sliced red bell pepper
- 1/4 cup julienned carrot
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 7 oz pressed and cubed firm tofu and cook for 4-5 minutes without stirring until the bottoms are golden and crispy.
- Step 2: Flip tofu cubes and add 1 minced garlic clove, 1/4 cup thinly sliced red bell pepper, and 1/4 cup julienned carrot. Stir-fry for 3 minutes until vegetables soften slightly.
- Step 3: In a small bowl, whisk together 1 tbsp gochujang, 1 tbsp soy sauce, 1 tsp rice vinegar, and 1 tbsp sesame oil. Pour the sauce over the tofu and vegetables and stir well to coat.
- Step 4: Cook for another 2 minutes, stirring until the sauce thickens and clings to the tofu and veggies.
- Step 5: Remove from heat, sprinkle 2 sliced scallions and 1 tsp toasted sesame seeds over the stir fry, and serve immediately with steamed rice if desired.
Frequently asked questions
How long does Half-Batch Spicy Korean Tofu Stir Fry with Sesame and Scallions take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Batch Spicy Korean Tofu Stir Fry with Sesame and Scallions?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.
Can I substitute ingredients in Half-Batch Spicy Korean Tofu Stir Fry with Sesame and Scallions?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Batch Spicy Korean Tofu Stir Fry with Sesame and Scallions for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Half-Batch Spicy Korean Tofu Stir Fry with Sesame and Scallions vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
