Pan-Fried Korean Spicy Tofu Stir-Fry with Gochujang

By · Reviewed by AislePrompt Editorial · ·

Crispy pan-fried tofu cubes tossed in a vibrant gochujang-based sauce with crunchy vegetables for a flavorful Korean-inspired meal. This korean-inspired vegan (vegan) ready in about 30 minutes pairs tablespoons vegetable oil, stalks scallions, sliced, medium carrot, julienned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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.

Prep: 15 min Cook: 15 min Serves 3 Korean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a non-stick skillet over medium-high heat. Add 14 oz extra-firm tofu cubes and fry for 3-4 minutes on each side until all sides are golden brown and crispy. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 3 cloves minced garlic, 2 sliced scallions, 1 medium julienned carrot, and 1 small thinly sliced red bell pepper. Sauté for 3 minutes until vegetables soften but remain crisp.
  3. Step 3: In a small bowl, whisk together 2 tablespoons gochujang, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, and 2 tablespoons water.
  4. Step 4: Return tofu to the skillet and pour the gochujang sauce over the tofu and vegetables. Toss gently and cook for 2 minutes until the sauce thickens slightly and coats all ingredients evenly.
  5. Step 5: Remove from heat, sprinkle with 1 tablespoon toasted sesame seeds, and serve hot with steamed rice or noodles.

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Frequently asked questions

How long does Pan-Fried Korean Spicy Tofu Stir-Fry with Gochujang 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 Pan-Fried Korean Spicy Tofu Stir-Fry with Gochujang?

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 tablespoons vegetable oil from drying out.

Can I substitute ingredients in Pan-Fried Korean Spicy Tofu Stir-Fry with Gochujang?

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 Pan-Fried Korean Spicy Tofu Stir-Fry with Gochujang for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Pan-Fried Korean Spicy Tofu Stir-Fry with Gochujang vegan?

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

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