Korean-Style Spicy Tofu Stir Fry with Mushrooms and Spinach

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

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 vibrant stir fry combining firm tofu with shiitake mushrooms and spinach in a savory and spicy gochujang sauce, perfect for a quick plant-based dinner. This Asian fusion recipe (vegan), ready in about 25 minutes, pairs firm tofu, shiitake mushrooms, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 280 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes firm tofu
1 cup sliced shiitake mushrooms
4 cups fresh spinach
2 tablespoons vegetable oil
2 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce
1 teaspoon sesame oil
2 cloves minced garlic
1 teaspoon grated ginger
1 teaspoon brown sugar
1 tablespoon toasted sesame seeds

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Instructions

Step 1: Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 6-8 minutes, turning occasionally until golden and crispy on all sides. Remove tofu and set aside.
Step 2: In the same skillet, add 2 cloves minced garlic and 1 teaspoon grated ginger, sauté for 30 seconds until fragrant but not burnt.
Step 3: Add 1 cup sliced shiitake mushrooms and stir fry for 4 minutes until softened and slightly caramelized.
Step 4: Stir in 2 tablespoons gochujang, 2 tablespoons soy sauce, 1 teaspoon brown sugar, and 1 teaspoon sesame oil. Cook the sauce for 1-2 minutes until it thickens slightly and coats the mushrooms.
Step 5: Add the 4 cups fresh spinach and the cooked tofu back into the skillet. Toss everything together and cook for 2 minutes until spinach wilts and tofu is heated through.
Step 6: Remove from heat and sprinkle with 1 tablespoon toasted sesame seeds before serving.