Korean-Inspired Tofu & Vegetable Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy baked tofu paired with colorful vegetables in a savory-sweet gochujang glaze. Ready in under 30 minutes with minimal cleanup. This asian-inspired sheet pan (vegan, gluten-free) ready in about 37 minutes pairs rice vinegar, soy sauce, brown sugar 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 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.

★ 3.8 (9 ratings) Prep: 15 min Cook: 22 min Serves 4 Asian cuisine 285 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Korean-Inspired Tofu & Vegetable Stir-Fry take to make?

Total time is about 37 minutes (15 min prep + 22 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 & Vegetable Stir-Fry?

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 rice vinegar from drying out.

Can I substitute ingredients in Korean-Inspired Tofu & Vegetable Stir-Fry?

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 & Vegetable Stir-Fry 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 & Vegetable Stir-Fry vegan?

Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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