Korean-Style Spicy Tofu Stir Fry with Mushrooms and Spinach
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 korean-inspired stir fry (vegan) ready in about 25 minutes pairs sliced shiitake mushrooms, fresh spinach, tablespoons vegetable oil 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.
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
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.
Frequently asked questions
How long does Korean-Style Spicy Tofu Stir Fry with Mushrooms and Spinach 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 Mushrooms and Spinach?
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 sliced shiitake mushrooms from drying out.
Can I substitute ingredients in Korean-Style Spicy Tofu Stir Fry with Mushrooms and Spinach?
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 Mushrooms and Spinach 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 Mushrooms and Spinach 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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