Korean Stir-Fried Tofu and Vegetables with Gochujang Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A colorful stir-fry featuring crispy tofu and fresh vegetables tossed in a bold, spicy-sweet gochujang sauce. This korean-inspired vegetarian (vegetarian) ready in about 30 minutes blends large, julienned Carrot, trimmed and halved Green beans, Vegetable oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 15 min Cook: 15 min Serves 3 Korean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed firm tofu and cook for 6-7 minutes, turning occasionally until all sides are golden and crisp. Remove tofu and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp vegetable oil. Sauté 3 minced garlic cloves for 30 seconds until fragrant. Add 1 large julienned carrot, 1 medium sliced red bell pepper, and 1 cup trimmed green beans. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
  3. Step 3: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey until smooth. Pour sauce over vegetables, stirring to coat evenly.
  4. Step 4: Return the crispy tofu to the skillet, drizzle with 1 tsp sesame oil, and toss gently for 2 minutes until heated through and sauce thickens slightly.
  5. Step 5: Serve hot, garnished with 1 tbsp toasted sesame seeds and 2 sliced green onions for a flavorful Korean-inspired meal.

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Frequently asked questions

How long does Korean Stir-Fried Tofu and Vegetables with Gochujang Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Korean Stir-Fried Tofu and Vegetables with Gochujang Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Korean Stir-Fried Tofu and Vegetables with Gochujang Sauce?

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 Stir-Fried Tofu and Vegetables with Gochujang Sauce for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Stir-Fried Tofu and Vegetables with Gochujang Sauce 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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