Korean-Style Tofu Stir-Fry with Thai Basil

By Lauren Mitchell, Test Kitchen Director · Reviewed 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 korean-inspired asian (vegetarian) ready in about 35 minutes pairs firm tofu, gochujang paste, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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

• 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

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.