Spiced Korean-Style Stir-Fried Tofu with Vegetables
A vibrant Korean-inspired tofu stir fry with a savory gochujang sauce and crisp vegetables, perfect for a quick vegetarian dinner. This korean-inspired vegetarian (vegetarian) ready in about 30 minutes pairs firm tofu (pressed and cubed), medium carrot (julienned), red bell pepper (sliced thin) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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 (pressed and cubed)
- 1 medium carrot (julienned)
- 1 red bell pepper (sliced thin)
- 1 small zucchini (sliced into half-moons)
- 3 scallions (sliced)
- 2 tbsp sesame oil
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 2 cloves minced garlic
- 1 tsp grated ginger
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: Press 14 oz firm tofu to remove excess moisture, then cut into 1-inch cubes.
- Step 2: Heat 1 tbsp sesame oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook for 4-5 minutes, turning occasionally until all sides are golden and slightly crispy. Remove tofu and set aside.
- Step 3: In the same skillet, add the remaining 1 tbsp sesame oil. Add 2 minced garlic cloves and 1 tsp grated ginger, sauté for 30 seconds until fragrant.
- Step 4: Add 1 julienned medium carrot, 1 thinly sliced red bell pepper, and 1 small sliced zucchini. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Step 5: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, and 1 tbsp brown sugar until smooth.
- Step 6: Return tofu to the skillet and pour the sauce over the tofu and vegetables. Toss gently to coat and cook for 2 more minutes until heated through and the sauce thickens slightly.
- Step 7: Remove from heat, stir in 3 sliced scallions, and sprinkle with 1 tbsp toasted sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Korean-Style Stir-Fried Tofu with 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 Spiced Korean-Style Stir-Fried 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 firm tofu (pressed and cubed) from drying out.
Can I substitute ingredients in Spiced Korean-Style Stir-Fried 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 Spiced Korean-Style Stir-Fried 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 Spiced Korean-Style Stir-Fried 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.
