Sautéed Spicy Korean Tofu Stir Fry with Gochujang Sauce

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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 cubes sautéed with crisp vegetables and coated in a vibrant, spicy gochujang sauce for a satisfying vegan Korean-inspired dish. This Korean-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, 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 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

14 oz block, pressed and cut into 1-inch cubes firm tofu
2 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp sesame oil
1 medium, julienned carrot
1 medium, sliced into thin strips red bell pepper
3 stalks, sliced green onions
3 cloves, minced garlic cloves
1 tbsp fresh, grated ginger
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 sauté for 5-6 minutes, turning occasionally, until golden and crisp on all sides. Remove tofu and set aside.
Step 2: In the same skillet, add 1 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp grated fresh ginger. Sauté for 30 seconds until fragrant.
Step 3: Add 1 medium julienned carrot and 1 medium sliced red bell pepper to the skillet. Stir-fry for 4 minutes until vegetables are tender-crisp.
Step 4: Stir in 2 tbsp gochujang and 2 tbsp soy sauce, mixing well to coat vegetables evenly. Return the tofu to the skillet and toss everything together for 2 minutes until heated through and coated in sauce.
Step 5: Remove from heat, sprinkle with 3 sliced green onions and 1 tbsp toasted sesame seeds. Serve immediately with steamed rice or noodles.