Korean-Style Tofu Stir-Fry
Crispy tofu and vibrant vegetables glazed in a sweet-and-spicy gochujang sauce, inspired by Korean street food. This korean-inspired vegetarian (vegetarian) ready in about 35 minutes pairs block (14 oz, cubed) tofu, red (sliced) bell peppers, head (cut into florets) broccoli for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 1 block (14 oz, cubed) tofu
- 1 red (sliced) bell peppers
- 1 head (cut into florets) broccoli
- 1/2 cup (julienne) carrots
- 3 tbsp soy sauce
- 1 tbsp gochujang
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 2 tbsp water
- 1 tbsp sesame seeds
Instructions
- Step 1: Heat 1 tbsp sesame oil in a wok over medium-high heat. Add tofu and cook for 5-6 minutes until golden and crispy, then set aside.
- Step 2: In the same wok, add bell peppers, broccoli, and carrots. Stir-fry for 3-4 minutes until tender-crisp.
- Step 3: Mix soy sauce, gochujang, brown sugar, and water into a sauce. Pour over vegetables and tofu, stirring to coat.
- Step 4: Cook for 2-3 minutes until the sauce thickens and glazes the ingredients.
- Step 5: Serve immediately, sprinkled with sesame seeds and additional gochujang if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Korean-Style Tofu Stir-Fry take to make?
Total time is about 35 minutes (20 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 Stir-Fry?
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 block (14 oz, cubed) tofu from drying out.
Can I substitute ingredients in Korean-Style Tofu Stir-Fry?
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 Stir-Fry 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 Stir-Fry 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.
What others are saying
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
