Korean-Inspired Tofu & Vegetable Stir-Fry

By AislePrompt Editorial · Published 2026-04-06 · Updated 2026-04-06

Crispy baked tofu paired with colorful vegetables in a savory-sweet gochujang glaze. This Korean-inspired sheet-pan recipe (vegan, gluten-free), ready in about 37 minutes, pairs firm tofu, rice vinegar, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 3/4-inch cubes firm tofu
• 2 tbsp rice vinegar
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp gochujang paste
• 2 cloves, minced garlic
• 1 tbsp, grated ginger
• 2 cups broccoli florets
• 1 cup, thinly sliced on the diagonal carrots
• 1, thinly sliced red bell pepper
• 1 tsp sesame oil
• 1 tbsp 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: Preheat oven to 425°F (220°C). Toss 14 oz pressed and cubed firm tofu with 1 tbsp rice vinegar and 1/4 tsp salt on a parchment-lined baking sheet; roast for 20-22 minutes until golden and crisp, flipping halfway through.
2. Step 2: While tofu roasts, whisk together 2 tbsp rice vinegar, 3 tbsp soy sauce, 1 tbsp brown sugar, 1 tbsp gochujang paste, 2 minced garlic cloves, and 1 tbsp grated ginger in a small bowl until sugar dissolves.
3. Step 3: Heat 1 tsp sesame oil in a large skillet over medium-high heat. Add 2 cups broccoli florets, 1 cup sliced carrots, and 1 sliced red bell pepper; stir-fry for 5-6 minutes until crisp-tender and slightly charred. Pour sauce over vegetables and cook for 2 minutes until glossy and thickened.
4. Step 4: Gently fold roasted tofu into the vegetable mixture. Transfer to a serving dish and sprinkle with 1 tbsp sesame seeds before serving.