Korean-Style Tofu and Vegetable Stir Fry with Gochujang Sauce

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

A hearty vegan stir fry featuring crispy tofu and mixed vegetables tossed in a spicy, savory gochujang sauce for bold Korean flavors. This korean-inspired vegan (gluten free) ready in about 30 minutes pairs firm tofu, broccoli florets, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

★ 4.4 (11 ratings) Prep: 15 min Cook: 15 min Serves 4 Korean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed tofu cubes and pan-fry for 3-4 minutes on each side until golden and crispy. Remove tofu and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp vegetable oil, 2 minced garlic cloves, 2 cups broccoli florets, 1 large julienned carrot, and 1 sliced red bell pepper. Stir-fry for 5-6 minutes until vegetables are crisp-tender.
  3. Step 3: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp maple syrup until smooth.
  4. Step 4: Return tofu to the skillet and pour the sauce over the tofu and vegetables. Stir well and cook for an additional 2 minutes until everything is evenly coated and heated through.
  5. Step 5: Remove from heat, garnish with 2 sliced green onions, 1 tbsp toasted sesame seeds, and 1/4 cup chopped fresh cilantro if using. Serve immediately.

Frequently asked questions

How long does Korean-Style Tofu and Vegetable Stir Fry with Gochujang Sauce 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 Tofu and Vegetable Stir Fry with Gochujang Sauce?

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 Tofu and Vegetable Stir Fry with Gochujang Sauce?

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 Tofu and Vegetable Stir Fry with Gochujang Sauce 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 Tofu and Vegetable Stir Fry with Gochujang Sauce vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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