Pan-Seared Korean Spicy Tofu Stir-Fry with Gochujang Sauce

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Firm tofu pan-seared to golden perfection and stir-fried with crunchy vegetables in a spicy, sweet, and savory gochujang sauce. This Korean-inspired vegetarian recipe, ready in about 30 minutes, pairs firm tofu, pressed and cubed, gochujang (Korean chili paste), soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 280 cal/serving

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Ingredients

14 oz firm tofu, pressed and cubed
2 tbsp gochujang (Korean chili paste)
1 tbsp soy sauce
1 tbsp sesame oil
3 garlic cloves, minced
1 tsp ginger, grated
1 medium carrot, julienned
1 medium red bell pepper, sliced
3 green onions, sliced
1 tbsp toasted sesame seeds
2 tbsp vegetable oil

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 4-5 minutes on each side until golden brown and crispy, then transfer to a plate.
Step 2: In the same skillet, add 1 tbsp sesame oil, 3 minced garlic cloves, and 1 tsp grated ginger. Sauté for 30 seconds until fragrant.
Step 3: Add 1 julienned carrot, 1 sliced red bell pepper, and the tofu back into the skillet. Stir-fry for 3 minutes until vegetables are tender-crisp.
Step 4: Stir in 2 tbsp gochujang and 1 tbsp soy sauce, tossing to coat everything evenly. Cook for another 2 minutes until the sauce thickens and clings to tofu and vegetables.
Step 5: Remove from heat and sprinkle with 3 sliced green onions and 1 tbsp toasted sesame seeds before serving.