Half-Hour Spicy Korean-Style Tofu Stir Fry

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A quick, flavorful stir fry featuring firm tofu and crunchy vegetables tossed in a spicy, sweet chili sauce inspired by Korean flavors. This Korean-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, vegetable oil, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
• 2 tbsp vegetable oil
• 1 medium, julienned red bell pepper
• 1 large, thinly sliced carrot
• 3 stalks, chopped green onions
• 3, minced garlic cloves
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1/4 cup water
• 1 tbsp sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 4-5 minutes per side, turning gently until golden brown and crisp on all sides. Remove tofu and set aside.
2. Step 2: In the same skillet, add 3 minced garlic cloves, 1 medium julienned red bell pepper, 1 large thinly sliced carrot, and 3 chopped green onions. Sauté for 4-5 minutes until vegetables are tender-crisp.
3. Step 3: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 1/4 cup water until smooth.
4. Step 4: Return tofu to the skillet and pour the sauce over everything. Stir well and cook for 2-3 minutes until the sauce thickens and coats the tofu and vegetables.
5. Step 5: Sprinkle 1 tbsp sesame seeds on top and serve immediately with steamed rice or noodles.