Korean-Style Tofu Stir-Fry with Sweet Chili Sauce
Crispy tofu tossed in a sweet and spicy Korean-inspired sauce, served over steamed rice. This korean-inspired one pot ready in about 45 minutes blends block (14 oz), cubed tofu, sweet chili sauce, soy sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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
- 2 tbsp sweet chili sauce
- 1 tbsp soy sauce
- 1 tsp gochujang (Korean chili paste)
- 1 tsp, grated ginger
- 2, sliced bell peppers
- 1 cup, florets broccoli
- 1 cup, cooked rice
Instructions
- Step 1: Press tofu to remove moisture, then cube and coat in 1 tbsp cornstarch. Pan-fry in 1 tbsp oil until golden and crispy, 5-7 minutes.
- Step 2: In a separate pan, sauté bell peppers and broccoli over medium heat for 5 minutes until tender-crisp.
- Step 3: Add tofu, sweet chili sauce, soy sauce, gochujang, and ginger. Stir to coat, cooking for 3-4 minutes until heated through.
- Step 4: Serve over steamed rice, garnished with sesame seeds and green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Korean-Style Tofu Stir-Fry with Sweet Chili Sauce take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Korean-Style Tofu Stir-Fry with Sweet Chili Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Korean-Style Tofu Stir-Fry with Sweet Chili 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 Stir-Fry with Sweet Chili Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Korean-Style Tofu Stir-Fry with Sweet Chili Sauce?
Korean one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
