Half-Hour Spicy Korean-Inspired Tofu Stir Fry

By AislePrompt Editorial · ·

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.

A quick stir fry bursting with spicy gochujang sauce, crisp vegetables, and pan-fried tofu for a satisfying Korean-inspired meal. This Korean-inspired stir-fry recipe (vegetarian), ready in about 30 minutes, pairs firm tofu (pressed and cubed), 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 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: 10 min Cook: 20 min Serves 3 Korean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed firm tofu and pan-fry for 8-10 minutes, turning occasionally, until golden and crispy on all sides. Remove tofu and set aside.
  2. Step 2: Reduce heat to medium and add 1 tbsp sesame oil to the skillet. Add 3 minced garlic cloves and 1 tsp grated fresh ginger and sauté for 30 seconds until aromatic.
  3. Step 3: Add 1 cup sliced bell pepper and 1 cup sliced zucchini, stir-frying for 4-5 minutes until vegetables are crisp-tender.
  4. Step 4: Stir in 2 tbsp gochujang, 2 tbsp soy sauce, and 1/2 tsp salt until the sauce coats the vegetables and thickens slightly, about 2 minutes.
  5. Step 5: Return the crispy tofu to the skillet and gently toss to combine and heat through for 1 minute.
  6. Step 6: Remove from heat and garnish with 1/4 cup sliced green onions and 1 tbsp toasted sesame seeds. Serve hot over steamed rice or noodles.

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