Korean-Inspired Spicy Tofu Stir Fry with Sesame

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

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 drafted and published.

Firm tofu stir-fried with crunchy vegetables and a spicy gochujang sauce, finished with toasted sesame seeds for an umami-packed vegan dish. This Korean-inspired vegan recipe, ready in about 30 minutes, pairs extra firm tofu, sesame oil, garlic cloves 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: 15 min Serves 3 Korean cuisine 280 cal/serving

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Ingredients

14 oz, pressed and cut into 1-inch cubes extra firm tofu
2 tbsp, divided sesame oil
3 cloves, minced garlic cloves
1 medium, julienned carrot
1 medium, thinly sliced red bell pepper
3 stalks, sliced green onions
2 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
1 tbsp toasted sesame seeds

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Instructions

Step 1: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat and add 14 oz pressed extra firm tofu cubes; cook undisturbed for 4 minutes until golden on one side, then flip and cook another 3 minutes until all sides are golden and crispy; transfer tofu to a plate.
Step 2: In the same skillet, add remaining 1 tbsp sesame oil and sauté 3 minced garlic cloves for 30 seconds until fragrant.
Step 3: Add 1 julienned medium carrot and 1 thinly sliced red bell pepper; stir-fry for 4 minutes until vegetables are tender-crisp.
Step 4: Whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar; pour the sauce into the skillet along with the tofu cubes and 3 sliced green onions; toss gently for 2 minutes until everything is well coated and heated through.
Step 5: Sprinkle 1 tbsp toasted sesame seeds over the stir fry before serving hot with steamed rice or noodles.