Korean-Style Spicy Tofu Stir Fry with Bok Choy

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

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 developed and reviewed.

A quick and flavorful stir fry featuring firm tofu coated in a spicy gochujang sauce with tender bok choy and garlic over steamed rice. This Korean-inspired vegetarian recipe, ready in about 25 minutes, pairs firm tofu, bok choy, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 3, 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: 10 min Cook: 15 min Serves 3 Korean cuisine 350 cal/serving

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Ingredients

14 oz block, drained and cut into 1-inch cubes firm tofu
2 medium heads, chopped bok choy
3 tbsp divided vegetable oil
4 minced garlic cloves
2 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp brown sugar
1/4 cup water
2 sliced green onions
1 tbsp toasted sesame seeds
2 cups for serving steamed white rice

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 3-4 minutes per side until golden and crispy on all sides. Remove tofu and set aside.
Step 2: In the same skillet, add 1 tbsp vegetable oil and 4 minced garlic cloves. Sauté for 30 seconds until fragrant but not browned.
Step 3: Add 2 medium chopped bok choy heads and stir fry for 2 minutes until leaves begin to wilt.
Step 4: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 1/4 cup water. Pour the sauce into the skillet and toss to coat the bok choy.
Step 5: Return tofu to the skillet and gently toss everything together. Cook for another 2 minutes until the sauce thickens slightly and coats the tofu and vegetables.
Step 6: Remove from heat. Garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds. Serve immediately over 2 cups steamed white rice.