Korean-Style Spicy Tofu and Vegetable Stir Fry

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

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.

Soft tofu cubes stir-fried with crunchy vegetables in a spicy gochujang sauce for a vibrant and healthy vegan dish. This Korean-inspired vegan recipe, ready in about 30 minutes, pairs extra firm tofu, carrot, bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 15 min Serves 4 Korean cuisine 320 cal/serving

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Ingredients

14 oz, pressed and cut into 1-inch cubes extra firm tofu
1 large, julienned carrot
1 medium red, sliced into thin strips bell pepper
1 cup, trimmed and halved green beans
3, minced garlic cloves
2 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp sesame oil
2 tbsp vegetable oil
1 tsp brown sugar
1 tbsp, toasted sesame seeds
2, sliced for garnish green onions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed extra firm tofu and cook for 4-5 minutes, turning occasionally until golden on all sides. Remove tofu and set aside.
Step 2: In the same skillet, add 3 minced garlic cloves, 1 large julienned carrot, 1 sliced medium red bell pepper, and 1 cup trimmed and halved green beans. Stir-fry for 5-6 minutes until vegetables are tender-crisp.
Step 3: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp sesame oil, and 1 tsp brown sugar. Pour this sauce over the vegetables and add the tofu back into the skillet. Toss gently to coat everything evenly and cook for 2 more minutes until heated through.
Step 4: Remove from heat and garnish with 1 tbsp toasted sesame seeds and 2 sliced green onions before serving.