Korean-Inspired Spicy Tofu Stir-Fry with Vegetables

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A vibrant stir-fry featuring crispy tofu and a medley of vegetables coated in a bold, spicy gochujang sauce. This Korean-inspired vegan recipe, ready in about 35 minutes, pairs firm tofu, vegetable 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.

Ingredients

• 14 oz block, pressed and cut into 1-inch cubes firm tofu
• 3 tbsp vegetable oil
• 3, minced garlic cloves
• 1 tbsp, minced ginger
• 1 large, julienned carrot
• 1 medium, sliced into strips red bell pepper
• 2 cups broccoli florets
• 3, sliced green onions
• 3 tbsp soy sauce
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 1 tbsp for garnish toasted sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 4-5 minutes per side until golden and crispy. Remove tofu and set aside.
2. Step 2: In the same skillet, add 1 tbsp vegetable oil, then sauté 3 minced garlic cloves and 1 tbsp minced ginger for 1 minute until fragrant.
3. Step 3: Add 1 large julienned carrot, 1 medium sliced red bell pepper, and 2 cups broccoli florets. Stir-fry for 5 minutes until vegetables are crisp-tender.
4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp gochujang, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 1 tsp sesame oil.
5. Step 5: Return the tofu to the skillet and pour the sauce over. Toss gently to coat everything evenly and cook for 2 more minutes until the sauce thickens and glazes the ingredients.
6. Step 6: Remove from heat, sprinkle with 3 sliced green onions and 1 tbsp toasted sesame seeds before serving hot over steamed rice or noodles.