Korean-Style Spicy Tofu and Vegetable Stir Fry

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

Soft tofu cubes stir-fried with crunchy vegetables in a spicy gochujang sauce for a vibrant and healthy vegan dish. This korean-inspired vegan (vegan) ready in about 30 minutes pairs large, julienned carrot, trimmed and halved green beans, minced garlic cloves 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Remove from heat and garnish with 1 tbsp toasted sesame seeds and 2 sliced green onions before serving.

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Frequently asked questions

How long does Korean-Style Spicy Tofu and Vegetable Stir Fry take to make?

Total time is about 30 minutes (15 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 Tofu and 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 large, julienned carrot from drying out.

Can I substitute ingredients in Korean-Style Spicy Tofu and 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-Style Spicy Tofu and 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-Style Spicy Tofu and Vegetable Stir Fry vegan?

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

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