Korean-Style Spicy Stir-Fry
A bold fusion of sweet and spicy flavors with marinated tofu, bell peppers, and broccoli. This korean-inspired asian ready in about 25 minutes pairs block (14 oz), cubed tofu, (julienned) bell peppers, head (cut into florets) broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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
- 1 block (14 oz), cubed tofu
- 2 (julienned) bell peppers
- 1 head (cut into florets) broccoli
- 2 tbsp gochujang
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp sesame oil
- 1 tbsp sesame seeds
Instructions
- Step 1: Heat sesame oil in a wok over high heat. Add tofu and cook for 5-7 minutes until golden, then set aside.
- Step 2: Add bell peppers and broccoli to the wok. Stir-fry for 3-4 minutes until tender-crisp, then return tofu to the pan.
- Step 3: Mix gochujang, soy sauce, and brown sugar into a glaze. Pour over the vegetables and tofu, stirring until coated. Cook for 2-3 minutes until the sauce thickens and coats the ingredients. Garnish with sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Korean-Style Spicy Stir-Fry take to make?
Total time is about 25 minutes (10 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-Style Spicy 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 block (14 oz), cubed tofu from drying out.
Can I substitute ingredients in Korean-Style Spicy 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-Style Spicy 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.
What goes well with Korean-Style Spicy Stir-Fry?
Korean asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
