Spicy Korean-Inspired Stir Fry with Tofu and Mixed Vegetables

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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 recipe, 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.

Ingredients

• 14 oz, pressed and cubed into 1-inch pieces extra firm tofu
• 2 tbsp, divided sesame oil
• 1 medium, sliced into strips red bell pepper
• 2 cups broccoli florets
• 1 large, julienned carrot
• 3 minced garlic cloves
• 1 tbsp fresh minced ginger
• 2 tbsp gochujang (Korean chili paste)
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 2, thinly sliced scallions
• 1 tbsp toasted sesame seeds

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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.