Korean-Inspired Spicy Tofu Stir Fry with Gochujang and Vegetables

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

Firm tofu pan-fried until golden and tossed in a savory, spicy gochujang sauce with crisp vegetables for a vibrant plant-based stir fry. This korean-inspired vegetarian ready in about 30 minutes pairs gochujang (Korean chili paste), soy sauce, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

★ 4.5 (11 ratings) Prep: 15 min Cook: 15 min Serves 4 Korean cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add 14 oz firm tofu cut into 1-inch cubes and pan-fry for 3-4 minutes per side until all sides are golden and crispy. Remove tofu and set aside.
  2. Step 2: In the same skillet, lower heat to medium and add 3 minced garlic cloves and 1 tbsp grated ginger. Sauté for 30 seconds until fragrant.
  3. Step 3: Add 1 medium julienned carrot and 1 medium sliced red bell pepper to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
  4. Step 4: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, and 1 tbsp sesame oil. Pour the sauce over the vegetables and add the tofu back to the pan. Toss gently for 2 minutes until tofu is well-coated and heated through.
  5. Step 5: Stir in 2 cups baby spinach leaves and 2 sliced scallions. Cook for 1 minute until spinach wilts.
  6. Step 6: Serve hot over 3 cups cooked white rice, garnished with 1 tsp toasted sesame seeds.

Frequently asked questions

How long does Korean-Inspired Spicy Tofu Stir Fry with Gochujang and Vegetables take to make?

Total time is about 30 minutes (15 min prep + 15 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 Stir Fry with Gochujang and Vegetables?

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 soy sauce from drying out.

Can I substitute ingredients in Korean-Inspired Spicy Tofu Stir Fry with Gochujang and Vegetables?

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 Stir Fry with Gochujang and Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

What goes well with Korean-Inspired Spicy Tofu Stir Fry with Gochujang and Vegetables?

Korean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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