Korean-Inspired Tofu & Veggie Stir-Fry with Gochujang Glaze

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

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.

A fiery-sweet stir-fry featuring crispy tofu and crisp vegetables in a homemade gochujang sauce. This Asian recipe (gluten free), ready in about 40 minutes, pairs firm tofu, sesame oil, and cornstarch for a weeknight-friendly dinner. Each serving lands at about 390 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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: 25 min Cook: 15 min Serves 4 Korean cuisine 390 cal/serving

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Ingredients

14 oz block firm tofu
2 tbsp sesame oil
2 tbsp cornstarch
2 cups broccoli florets
1 cup julienned carrots
3 minced garlic cloves
1 tbsp grated ginger
2 tbsp gochujang paste
3 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp brown sugar
1/4 cup sliced green onions

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Instructions

Step 1: Press 14 oz firm tofu block for 15 minutes to remove excess moisture. Cut into 1/2-inch cubes. Toss cubes with 2 tbsp cornstarch until evenly coated. Heat 2 tbsp sesame oil in a large skillet over medium-high heat. Add tofu in a single layer and cook undisturbed for 4 minutes until golden brown. Flip and cook another 3 minutes until crispy on all sides; remove and set aside.
Step 2: In the same skillet, add broccoli and carrots. Stir-fry for 3 minutes until vibrant green and crisp-tender. Add 3 minced garlic cloves and 1 tbsp grated ginger; cook for 1 minute until aromatic.
Step 3: Whisk together 2 tbsp gochujang paste, 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp brown sugar in a small bowl until smooth. Pour sauce into skillet and bring to a gentle simmer, stirring constantly.
Step 4: Return crispy tofu to the skillet and toss to coat. Simmer for 2 minutes until sauce thickens and clings to ingredients. Remove from heat and stir in 1/4 cup sliced green onions. Serve immediately over rice.