Spicy Korean-Inspired Tofu Stir-Fry with Gochujang Glaze

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Pan-fried tofu cubes tossed in a vibrant, spicy gochujang and soy glaze, with crisp vegetables for a satisfying Korean-style stir-fry. This Korean-inspired vegan recipe, ready in about 40 minutes, pairs firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 block, pressed and cubed firm tofu
• 3 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into half-moons zucchini
• 3, sliced green onions
• 3, minced garlic cloves
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds

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Instructions

1. Step 1: Press 14 oz block of firm tofu for at least 20 minutes to remove excess moisture, then cut into 1-inch cubes. Toss tofu cubes gently with 3 tbsp cornstarch until evenly coated.
2. Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu cubes and cook for 4-5 minutes per side until crispy and golden brown on all sides. Remove tofu and set aside.
3. Step 3: In the same skillet, add 3 minced garlic cloves, 1 medium sliced red bell pepper, and 1 medium sliced zucchini. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
4. Step 4: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 1 tsp sesame oil until smooth.
5. Step 5: Return the tofu to the skillet, pour the gochujang sauce over, and toss everything together to coat evenly. Cook for another 2 minutes until the sauce thickens and clings to the tofu and vegetables.
6. Step 6: Remove from heat and garnish with 3 sliced green onions and 1 tbsp toasted sesame seeds before serving over steamed rice or noodles.