Korean-Inspired Spicy Tofu Stir Fry with Seasonal Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

A vibrant vegetarian stir fry combining firm tofu and crisp seasonal vegetables tossed in a spicy gochujang sauce for a satisfying regional Korean flavor. This Korean-inspired stir-fry recipe (vegetarian), ready in about 30 minutes, pairs carrot, julienned, red bell pepper, thinly sliced, green onions, sliced 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.

Ingredients

• 14 oz firm tofu, pressed and cut into 1-inch cubes
• 1 large carrot, julienned
• 1 medium zucchini, sliced into half-moons 1/4-inch thick
• 1 medium red bell pepper, thinly sliced
• 3 stalks green onions, sliced
• 3 garlic cloves, minced
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil
• 1 tbsp honey
• 1 tbsp toasted sesame seeds
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add 14 oz firm tofu cubes and cook for 4-5 minutes, turning occasionally until golden and crispy on all sides. Remove tofu and set aside.
2. Step 2: In the same skillet, add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add 1 large julienned carrot, 1 medium sliced zucchini, and 1 medium thinly sliced red bell pepper. 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, 1 tbsp honey, and 1 tbsp sesame oil.
5. Step 5: Return tofu to the skillet and pour the sauce over the tofu and vegetables. Toss gently to coat everything evenly and cook for an additional 2 minutes until the sauce thickens slightly.
6. Step 6: Season with 1/2 tsp salt and 1/4 tsp black pepper, then stir in 3 sliced green onions.
7. Step 7: Remove from heat and garnish with 1 tbsp toasted sesame seeds before serving.