Smoky Korean-Style Tofu and Vegetable Stir-Fry

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

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 drafted and published.

A quick, flavorful stir-fry with silken tofu, bok choy, and shiitake mushrooms in a smoky gochujang-garlic sauce. This Korean recipe (vegetarian), ready in about 25 minutes, pairs silken tofu, bok choy, shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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: 10 min Cook: 15 min Serves 4 Korean cuisine 380 cal/serving

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Ingredients

1 block pressed silken tofu
2 heads bok choy
8 slices shiitake mushrooms
2 tbsp gochujang
3 tbsp soy sauce
1 tbsp mirin
4 cloves minced garlic
1 tbsp sesame seeds

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add 8 slices shiitake mushrooms and sauté for 2 minutes until softened.
Step 2: Add 1 block pressed silken tofu, cut into 1-inch cubes. Stir-fry for 3-4 minutes until lightly golden.
Step 3: Toss in 2 heads bok choy, cut into 1-inch pieces, and 4 cloves minced garlic. Cook for 3 minutes until the vegetables are tender-crisp.
Step 4: Whisk together 2 tbsp gochujang, 3 tbsp soy sauce, and 1 tbsp mirin. Pour over the stir-fry and cook for 2 minutes until the sauce thickens. Sprinkle with 1 tbsp sesame seeds and serve.