Spicy Gochujang Tofu Stir Fry with Vegetables

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

A vibrant vegan stir fry featuring crispy tofu cubes coated in a savory-sweet gochujang sauce with colorful bell peppers and broccoli. This korean (vegan) ready in about 35 minutes pairs firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 20 min Cook: 15 min Serves 3 Korean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 14 ounces firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes and toss with 3 tablespoons cornstarch until evenly coated.
  2. Step 2: Heat 3 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 3-4 minutes per side until golden and crisp, then remove tofu and set aside.
  3. Step 3: In the same skillet, add 2 cloves minced garlic and 1 teaspoon grated ginger, sautéing for 30 seconds until fragrant.
  4. Step 4: Add 1 medium sliced red bell pepper and 2 cups broccoli florets, stir-frying for 4-5 minutes until vegetables are tender-crisp.
  5. Step 5: Mix 2 tablespoons gochujang, 2 tablespoons soy sauce, and 1 tablespoon maple syrup in a small bowl, then pour over the vegetables. Return tofu to the pan and toss everything together, cooking for 2 more minutes until the sauce thickens and coats all ingredients.
  6. Step 6: Remove from heat and garnish with 2 tablespoons sliced green onions and 1 tablespoon toasted sesame seeds before serving.

Frequently asked questions

How long does Spicy Gochujang Tofu Stir Fry with Vegetables take to make?

Total time is about 35 minutes (20 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 Spicy Gochujang Tofu Stir Fry 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 from drying out.

Can I substitute ingredients in Spicy Gochujang Tofu Stir Fry 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 Spicy Gochujang Tofu Stir Fry 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 Spicy Gochujang Tofu Stir Fry with 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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