Quick Stir-Fried Korean Spicy Tofu with Vegetables
A fast, flavorful Korean-inspired stir-fry featuring firm tofu cubes coated in a spicy gochujang sauce, tossed with crisp vegetables for a satisfying plant-based meal. This korean-inspired vegetarian (vegetarian) ready in about 25 minutes pairs medium carrot, julienned, medium bell pepper, thinly sliced, stalks green onions, sliced 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.
Ingredients
- 14 oz firm tofu, drained and cut into 1-inch cubes
- 1 medium carrot, julienned
- 1 medium bell pepper, thinly sliced
- 3 stalks green onions, sliced
- 2 cloves garlic cloves, minced
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 tbsp honey or brown sugar
- 1 tbsp toasted sesame seeds
- 2 tbsp water
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 3-4 minutes per side until golden brown and crispy; remove and set aside.
- Step 2: In the same skillet, add 2 minced garlic cloves, 1 julienned carrot, and 1 thinly sliced bell pepper. Stir-fry for 3-4 minutes until vegetables start to soften but remain crisp.
- Step 3: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp sesame oil, and 2 tbsp water until smooth.
- Step 4: Return the tofu to the skillet and pour the sauce over the tofu and vegetables. Stir continuously for 2-3 minutes until everything is evenly coated and heated through.
- Step 5: Remove from heat and garnish with 3 sliced green onions and 1 tbsp toasted sesame seeds before serving with steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quick Stir-Fried Korean Spicy Tofu with Vegetables take to make?
Total time is about 25 minutes (10 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 Quick Stir-Fried Korean Spicy Tofu with Vegetables?
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 medium carrot, julienned from drying out.
Can I substitute ingredients in Quick Stir-Fried Korean Spicy Tofu with Vegetables?
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 Quick Stir-Fried Korean Spicy Tofu with Vegetables 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 Quick Stir-Fried Korean Spicy Tofu with Vegetables vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
