Korean-Style Spicy Tofu Stir Fry with Vegetables and Gochujang Sauce

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

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 drafted and published.

Firm tofu stir-fried with crisp vegetables in a spicy-sweet gochujang sauce, perfect for a satisfying vegan meal. This Korean-inspired vegan recipe, ready in about 25 minutes, pairs extra-firm tofu, pressed and cubed, sesame oil, garlic cloves, minced 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 extra-firm tofu, pressed and cubed
2 tbsp sesame oil
3 garlic cloves, minced
1 medium carrot, julienned
1 medium red bell pepper, sliced
1 cup snap peas
2 green onions, sliced
2 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp brown sugar
2 tbsp water
1 tbsp toasted sesame seeds

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Instructions

Step 1: Heat 2 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed extra-firm tofu and cook for 5-6 minutes, turning occasionally until edges are golden and crispy.
Step 2: Add 3 minced garlic cloves, 1 julienned carrot, 1 sliced red bell pepper, and 1 cup snap peas. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
Step 3: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 2 tbsp water until smooth.
Step 4: Pour the sauce over the tofu and vegetables in the skillet. Toss to coat and cook for an additional 2 minutes until the sauce thickens and coats everything evenly.
Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.