Korean-Style Spicy Tofu Stir-Fry with Rice

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

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.

Savory, slightly spicy tofu stir-fry glazed with gochujang and scallions, served over fluffy jasmine rice. This Korean-inspired vegetarian recipe, ready in about 35 minutes, pairs firm tofu, gochujang, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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: 20 min Serves 2 Korean cuisine 320 cal/serving

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Ingredients

1 block (14 oz), cubed firm tofu
2 tbsp gochujang
1 tbsp soy sauce
3 minced garlic cloves
2 stalks, sliced scallions
1 cup, cooked jasmine rice
1 tbsp sesame oil
1 tsp brown sugar
2 tbsp water

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Instructions

Step 1: Heat 1 tbsp sesame oil in a wok over medium-high heat. Add tofu cubes and cook for 5-6 minutes until golden, stirring occasionally. Remove and set aside.
Step 2: In the same wok, add 1 tbsp water and 1 tbsp soy sauce. Stir until the liquid evaporates, then add 2 tbsp gochujang and 1 tsp brown sugar. Cook for 2 minutes until slightly thickened.
Step 3: Return tofu to the wok and stir to coat in the sauce. Add 3 minced garlic cloves and 1/2 tsp black pepper; sauté for 2 minutes until fragrant.
Step 4: Toss in scallions and 1/4 tsp salt; cook for 1 minute. Serve over cooked jasmine rice, garnished with additional scallions.