Instant Pot Spicy Korean Tofu Stew

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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 developed and reviewed.

A warming, protein-packed Korean-inspired stew with silky tofu and a spicy, savory broth made quickly in the Instant Pot. This Korean-inspired Instant Pot recipe (vegetarian), ready in about 30 minutes, pairs vegetable broth, 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 220 calories and feeds 4, 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 4 Korean cuisine 220 cal/serving

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Ingredients

14 ounces firm tofu, drained and cut into 1-inch cubes
3 cups vegetable broth
2 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce
1 tablespoon sesame oil
3 garlic cloves, minced
1 tablespoon ginger, minced
3 stalks green onions, sliced
1 cup shiitake mushrooms, sliced
1 teaspoon sugar
1 teaspoon toasted sesame seeds
1/2 teaspoon red pepper flakes
to taste salt

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Instructions

Step 1: Set the Instant Pot to sauté mode and add 1 tablespoon sesame oil. Sauté 3 minced garlic cloves and 1 tablespoon minced ginger for 1-2 minutes until fragrant.
Step 2: Stir in 2 tablespoons gochujang, 2 tablespoons soy sauce, 1 teaspoon sugar, and 1/2 teaspoon red pepper flakes, cooking for 1 minute to combine flavors.
Step 3: Add 3 cups vegetable broth, 1 cup sliced shiitake mushrooms, and 14 ounces firm tofu cubes gently to avoid breaking.
Step 4: Secure lid and set Instant Pot to manual high pressure for 5 minutes. After cooking, allow natural pressure release for 10 minutes, then quick release any remaining pressure.
Step 5: Open lid, stir gently, season with salt to taste, and sprinkle with 3 sliced green onions and 1 teaspoon toasted sesame seeds before serving hot with steamed rice.