Korean-Inspired Tofu Stir Fry with Gochujang and Vegetables
A vibrant stir fry featuring firm tofu and crisp vegetables coated in a spicy-sweet gochujang sauce for a flavorful vegetarian meal. This korean-inspired vegetarian (vegetarian) ready in about 30 minutes pairs sesame oil, minced garlic cloves, medium, sliced into half-moons zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 14 oz block, pressed and cut into 1-inch cubes firm tofu
- 2 tbsp sesame oil
- 3 cloves, minced garlic cloves
- 1 medium, sliced into thin strips red bell pepper
- 1 medium, sliced into half-moons zucchini
- 1 large, julienned carrot
- 3 stalks, sliced green onions
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 2 tbsp water
- 1 tbsp, for garnish toasted sesame seeds
- for serving, optional steamed white rice
Instructions
- Step 1: Heat 1 tbsp sesame 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 all sides are golden and crispy. Remove tofu and set aside.
- Step 2: In the same skillet, add remaining 1 tbsp sesame oil. Sauté 3 minced garlic cloves for 30 seconds until fragrant.
- Step 3: Add 1 medium sliced red bell pepper, 1 medium sliced zucchini, and 1 large julienned carrot. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Step 4: In a small bowl, whisk together 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 2 tbsp water until smooth.
- Step 5: Return tofu to the skillet and pour the gochujang sauce over the tofu and vegetables. Toss everything for 2-3 minutes until the sauce thickens and coats all ingredients.
- Step 6: Remove from heat and stir in 3 sliced green onions. Sprinkle 1 tbsp toasted sesame seeds over the stir fry. Serve hot with steamed white rice if desired.
Frequently asked questions
How long does Korean-Inspired 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 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 sesame oil from drying out.
Can I substitute ingredients in Korean-Inspired 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 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.
Is Korean-Inspired Tofu Stir Fry with Gochujang and Vegetables vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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