Spicy Korean-Inspired Tofu Stir-Fry with Gochujang and Garlic

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Firm tofu cubes stir-fried with crunchy vegetables in a vibrant gochujang-garlic sauce creating a spicy, savory dish that's packed with flavor. This Korean-inspired vegan recipe, ready in about 25 minutes, pairs extra-firm tofu, vegetable oil, garlic cloves 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.

Ingredients

• 14 oz, pressed and cut into 1-inch cubes extra-firm tofu
• 2 tbsp vegetable oil
• 3, minced garlic cloves
• 1 medium, julienned carrot
• 1, sliced into thin strips red bell pepper
• 3, sliced green onions
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds

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Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz extra-firm tofu cut into 1-inch cubes and cook for 5-6 minutes, turning occasionally until all sides are golden and crisp.
2. Step 2: Push the tofu to the side and add 3 minced garlic cloves, 1 medium julienned carrot, and 1 sliced red bell pepper. Stir-fry with tofu for 3-4 minutes until vegetables are tender-crisp.
3. Step 3: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, and 1 tbsp rice vinegar. Pour the sauce over the tofu and vegetables and toss to coat evenly.
4. Step 4: Cook for another 1-2 minutes, stirring until the sauce thickens and glazes the tofu and veggies.
5. Step 5: Remove from heat and drizzle 1 tsp sesame oil over the stir-fry. Garnish with 3 sliced green onions and 1 tsp toasted sesame seeds before serving hot with steamed rice.