Korean-Inspired Spicy Tofu and Vegetable Stir-Fry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Firm tofu cubes stir-fried with crunchy vegetables in a spicy gochujang-based sauce, delivering a satisfying and colorful vegan meal. This korean-inspired vegan (vegan) ready in about 35 minutes pairs medium, julienned carrot, medium, sliced into strips bell pepper, small, sliced into half-moons zucchini 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.

Prep: 15 min Cook: 20 min Serves 3 Korean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 350 g firm tofu cubes and pan-fry for 4-5 minutes per side until golden brown and crispy on edges. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 julienned carrot, 1 sliced bell pepper, and 1 sliced small zucchini. Stir-fry for 5 minutes until vegetables are tender-crisp.
  3. Step 3: Lower heat to medium, stir in 2 tbsp gochujang, 2 tbsp soy sauce, and 1 tbsp sesame oil. Mix well to coat the vegetables.
  4. Step 4: Return the tofu cubes to the skillet and toss gently to combine all ingredients. Cook for another 2 minutes until heated through.
  5. Step 5: Remove from heat and garnish with 2 chopped green onions and 1 tsp toasted sesame seeds. Serve hot with steamed rice or noodles.

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Frequently asked questions

How long does Korean-Inspired Spicy Tofu and Vegetable Stir-Fry take to make?

Total time is about 35 minutes (15 min prep + 20 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 Korean-Inspired Spicy Tofu and Vegetable Stir-Fry?

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 medium, julienned carrot from drying out.

Can I substitute ingredients in Korean-Inspired Spicy Tofu and Vegetable Stir-Fry?

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 Korean-Inspired Spicy Tofu and Vegetable Stir-Fry for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Korean-Inspired Spicy Tofu and Vegetable Stir-Fry 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.

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