Sautéed Tofu with Spicy Korean Gochujang Sauce and Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Firm tofu cubes sautéed crisp and coated in a spicy, savory gochujang sauce served with stir-fried bell peppers and snap peas. 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

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz pressed and cubed firm tofu and cook for 8-10 minutes, turning occasionally, until all sides are golden and crisp. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 1 tbsp sesame oil and sauté 2 minced garlic cloves for 30 seconds until fragrant. Add 1 sliced red bell pepper and 1 cup snap peas, stir-frying for 3-4 minutes until vegetables are tender-crisp.
  3. Step 3: In a small bowl, whisk together 2 tbsp gochujang, 1 tbsp soy sauce, and 1 tbsp water. Return tofu to the skillet and pour sauce over tofu and vegetables. Toss gently and cook for 2 minutes until everything is evenly coated and heated through.
  4. Step 4: Garnish with 2 chopped green onions and 1 tsp toasted sesame seeds before serving.

Frequently asked questions

How long does Sautéed Tofu with Spicy Korean Gochujang Sauce and Vegetables 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 Sautéed Tofu with Spicy Korean Gochujang Sauce and 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 firm tofu from drying out.

Can I substitute ingredients in Sautéed Tofu with Spicy Korean Gochujang Sauce and 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 Sautéed Tofu with Spicy Korean Gochujang Sauce and 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 Sautéed Tofu with Spicy Korean Gochujang Sauce and Vegetables 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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