Korean-Style Spicy Tofu Stir Fry with Bok Choy

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

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 (vegetarian) ready in about 25 minutes pairs medium heads, chopped bok choy, divided vegetable oil, minced garlic cloves 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
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. 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.
  3. Step 3: Add 2 medium chopped bok choy heads and stir fry for 2 minutes until leaves begin to wilt.
  4. 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.
  5. 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.
  6. 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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Korean-Style Spicy Tofu Stir Fry with Bok Choy 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 Tofu Stir Fry with Bok Choy?

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 divided vegetable oil from drying out.

Can I substitute ingredients in Korean-Style Spicy Tofu Stir Fry with Bok Choy?

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 Stir Fry with Bok Choy 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-Style Spicy Tofu Stir Fry with Bok Choy 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.

Related recipes