Spicy Korean Hot Pepper Tofu Stir Fry

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

A vibrant Korean-inspired stir fry featuring crispy tofu and hot pepper paste, balanced with sweet and savory flavors for a satisfying vegan meal. This korean-inspired vegan (vegan) ready in about 25 minutes pairs firm tofu, pressed and cubed, gochujang (Korean hot pepper paste), soy sauce 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: 10 min Cook: 15 min Serves 3 Korean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add 14 oz pressed and cubed firm tofu and cook for 5-7 minutes, stirring occasionally, until golden brown on all sides.
  2. Step 2: Add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
  3. Step 3: Stir in 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp brown sugar, and 1 tbsp sesame oil, mixing well to coat the tofu in a spicy, glossy sauce.
  4. Step 4: Add 1 medium sliced green bell pepper and 1 medium julienned carrot, stir frying for 3-4 minutes until vegetables are tender-crisp.
  5. Step 5: Remove from heat and garnish with 3 sliced scallions and 1 tbsp toasted sesame seeds before serving hot with steamed rice or noodles.

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Frequently asked questions

How long does Spicy Korean Hot Pepper Tofu Stir Fry take to make?

Total time is about 25 minutes (10 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 Korean Hot Pepper Tofu Stir Fry?

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 Spicy Korean Hot Pepper Tofu Stir Fry?

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 Korean Hot Pepper Tofu Stir Fry 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 Korean Hot Pepper Tofu Stir Fry 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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