Spicy Korean-Inspired Tofu Stir Fry with Gochujang and Seasonal Vegetables

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A vibrant, spicy tofu stir fry featuring gochujang sauce and crisp regional vegetables for a balanced Korean-style meal. This Korean-inspired vegan recipe, ready in about 30 minutes, pairs extra-firm tofu, cornstarch, vegetable oil 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 cubed into 1-inch pieces extra-firm tofu
• 3 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 medium, julienned carrot
• 1 medium, sliced into half-moons zucchini
• 1 medium, sliced into thin strips red bell pepper
• 3 stalks, chopped green onions
• 3, minced garlic cloves
• 1 tbsp fresh minced ginger
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp for garnish sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Toss 14 oz pressed and cubed extra-firm tofu with 3 tbsp cornstarch until pieces are evenly coated.
2. Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes per side until golden and crispy on all sides. Remove tofu and set aside.
3. Step 3: In the same skillet, add 3 minced garlic cloves and 1 tbsp minced fresh ginger, sauté for 30 seconds until fragrant.
4. Step 4: Add 1 medium julienned carrot, 1 medium sliced zucchini, and 1 medium sliced red bell pepper. Stir-fry vegetables for 4-5 minutes until tender-crisp.
5. Step 5: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey.
6. Step 6: Return tofu to the skillet, pour the sauce over tofu and vegetables, and toss to combine. Cook for 2 minutes until sauce thickens and coats everything evenly.
7. Step 7: Remove from heat, stir in 3 chopped green onions, and garnish with 1 tbsp sesame seeds before serving.