Spicy Korean-Inspired Stir Fry with Tofu and Mixed Vegetables

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

A vibrant stir fry featuring crispy tofu, bell peppers, and broccoli tossed in a spicy gochujang sauce, perfect for a quick vegan meal. This korean-inspired vegan ready in about 30 minutes pairs extra firm tofu, sesame oil, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.5 (11 ratings) Prep: 15 min Cook: 15 min Serves 3 Korean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp sesame oil in a large non-stick skillet over medium-high heat. Add 14 oz pressed and cubed extra firm tofu, cooking for 5-6 minutes until golden and crispy on all sides. Remove tofu and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp sesame oil. Stir fry 1 sliced medium red bell pepper, 2 cups broccoli florets, and 1 julienned large carrot for 5 minutes until tender-crisp.
  3. Step 3: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger to the vegetables, cooking for 1 minute until fragrant.
  4. Step 4: In a small bowl, whisk together 2 tbsp gochujang, 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar. Pour the sauce into the skillet and toss to coat the vegetables evenly.
  5. Step 5: Return the tofu to the skillet and stir fry everything together for 2 minutes so the sauce thickens and coats all ingredients.
  6. Step 6: Remove from heat and garnish with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds before serving.

Frequently asked questions

How long does Spicy Korean-Inspired Stir Fry with Tofu and Mixed 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 Spicy Korean-Inspired Stir Fry with Tofu and Mixed 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 extra firm tofu from drying out.

Can I substitute ingredients in Spicy Korean-Inspired Stir Fry with Tofu and Mixed 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 Korean-Inspired Stir Fry with Tofu and Mixed 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 Korean-Inspired Stir Fry with Tofu and Mixed 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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