Korean-Style Stir-Fried Tofu with Gochujang and Vegetables

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

Pan-fried tofu tossed in a spicy-sweet gochujang sauce with crisp vegetables, perfect for a flavorful vegetarian meal. This Korean-inspired vegetarian recipe, ready in about 30 minutes, pairs firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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: 15 min Serves 4 Korean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Lightly press 14 oz firm tofu block to remove excess moisture, then cut into 1-inch cubes. Toss the cubes gently with 1/4 cup cornstarch until evenly coated.
  2. Step 2: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes in a single layer and cook for 3-4 minutes per side until golden and crispy. Remove tofu and set aside.
  3. Step 3: In the same skillet, add 2 minced garlic cloves, 1 medium julienned carrot, and 1 thinly sliced red bell pepper. Stir-fry for 4 minutes until vegetables are tender-crisp.
  4. Step 4: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sesame oil.
  5. Step 5: Return the tofu to the skillet with vegetables, pour the sauce over, and toss gently for 2 minutes until tofu and vegetables are evenly coated and the sauce is heated through.
  6. Step 6: Remove from heat and sprinkle with 1 tbsp toasted sesame seeds and 3 sliced green onions. Serve immediately over 2 cups cooked white rice.

Frequently asked questions

How long does Korean-Style Stir-Fried Tofu with Gochujang and Vegetables take to make?

Total time is about 30 minutes (15 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 Stir-Fried Tofu with Gochujang and Vegetables?

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 firm tofu from drying out.

Can I substitute ingredients in Korean-Style Stir-Fried Tofu with Gochujang and Vegetables?

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 Stir-Fried Tofu with Gochujang and Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Stir-Fried Tofu with Gochujang and Vegetables 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.

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