Korean-Style Tofu Stir-Fry with Thai Basil

By AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Tofu tossed in a spicy Korean gochujang sauce, stir-fried with Thai basil and bell peppers for a bold flavor fusion. This Asian recipe (vegetarian), ready in about 35 minutes, pairs firm tofu, gochujang paste, and soy sauce for a weeknight-friendly dinner. Each serving lands at about 320 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" 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

• 300g firm tofu
• 2 tbsp gochujang paste
• 2 tbsp soy sauce
• 1 tbsp sugar
• 3 cloves garlic
• 1/2 cup Thai basil
• 2 bell peppers
• 1 tbsp sesame oil

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Instructions

1. Step 1: Press the 300g firm tofu for 15 minutes to remove excess moisture, then dice into 1-inch cubes. Pat the cubes dry with paper towels to ensure they crisp up during cooking. Tip: Pressing prevents the tofu from becoming soggy in the stir-fry.
2. Step 2: In a small bowl, whisk together 2 tbsp gochujang paste, 2 tbsp soy sauce, 1 tbsp sugar, and 3 minced cloves garlic until the mixture is smooth and the sugar is fully dissolved. Tip: The sugar balances the heat from the gochujang and enhances the umami flavor.
3. Step 3: Heat 1 tbsp sesame oil in a large non-stick skillet over medium-high heat until shimmering. Add the tofu cubes and spread them in a single layer. Cook undisturbed for 3-4 minutes until the undersides are golden brown and crispy, then stir and cook 2-3 minutes longer until all sides are lightly browned. Tip: Avoid stirring too early to allow the tofu to develop a crust.
4. Step 4: Add 2 bell peppers (sliced into 1/2-inch strips) to the skillet and stir-fry for 2 minutes until they begin to soften. Toss in 1/2 cup Thai basil leaves and continue cooking for 3-4 minutes until the peppers are tender-crisp and the basil releases its aromatic oils. Tip: Add the basil near the end to preserve its fresh flavor.
5. Step 5: Pour the gochujang sauce over the tofu and vegetables, stirring constantly to coat everything evenly. Cook for 2-3 minutes over medium heat until the sauce thickens enough to coat the back of a spoon and the tofu is fully glazed. Tip: If the sauce becomes too thick, add 1-2 tbsp water to reach your desired consistency.
6. Step 6: Serve immediately, garnished with additional Thai basil if desired, while the tofu is still crisp and the flavors are vibrant. Tip: This dish pairs well with steamed rice or noodles to soak up the flavorful sauce.