Spicy Korean-Inspired Stir-Fried Tofu with Sesame and Scallions

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

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 developed and reviewed.

Firm tofu cubes stir-fried with a spicy gochujang glaze, finished with toasted sesame seeds and fresh scallions for a vibrant Korean-inspired dish. This Korean-inspired vegan recipe, ready in about 25 minutes, pairs firm tofu, pressed and cubed, vegetable oil, gochujang (Korean chili paste) 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

14 oz firm tofu, pressed and cubed
2 tbsp vegetable oil
2 tbsp gochujang (Korean chili paste)
1 tbsp soy sauce
1 tsp brown sugar
2 cloves minced garlic
3 scallions, sliced
1 tbsp toasted sesame seeds

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 4-5 minutes per side until golden and crispy on all sides.
Step 2: In a small bowl, whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tsp brown sugar, and 2 minced garlic cloves until smooth.
Step 3: Pour the gochujang sauce over the tofu in the skillet and toss gently to coat. Cook for another 2 minutes until the sauce thickens and clings to the tofu.
Step 4: Remove from heat and sprinkle 3 sliced scallions and 1 tbsp toasted sesame seeds over the top before serving.