Spicy Korean-Inspired Tofu Stir Fry

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

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.

A vibrant stir fry featuring crispy tofu cubes tossed in a spicy gochujang sauce with colorful vegetables for a flavorful vegan feast. 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 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: 15 min Cook: 15 min Serves 3 Korean cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

14 oz, pressed and cubed extra firm tofu
2 tbsp sesame oil
1 medium, sliced into strips red bell pepper
3 cups baby spinach
3 sliced green onions
3 minced garlic cloves
1 tbsp grated ginger
2 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp maple syrup
1 tbsp toasted sesame seeds

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed extra firm tofu and cook for 5-6 minutes, turning occasionally until golden and crispy on all sides. Remove tofu and set aside.
Step 2: In the same skillet, add remaining 1 tbsp sesame oil. Sauté 3 minced garlic cloves, 1 tbsp grated ginger, and 3 sliced green onions for 1 minute until fragrant.
Step 3: Add 1 medium sliced red bell pepper and 3 cups baby spinach, cooking for 3-4 minutes until vegetables are tender but still bright.
Step 4: Stir together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp maple syrup in a small bowl. Pour sauce into the skillet and toss to coat vegetables.
Step 5: Return tofu to the skillet, gently folding to combine and heat through for 2 minutes until sauce thickens and evenly coats everything.
Step 6: Sprinkle 1 tbsp toasted sesame seeds over the top and serve immediately with steamed rice or noodles.