Spicy Korean-Inspired Tofu Stir Fry with Sesame

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Crispy tofu cubes tossed in a spicy gochujang sauce served over stir-fried vegetables with toasted sesame seeds. This Korean-inspired vegan recipe, ready in about 30 minutes, pairs extra firm tofu, red bell pepper, zucchini 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 block, pressed and cut into 1-inch cubes extra firm tofu
• 1 medium, julienned red bell pepper
• 1 medium, sliced into half-moons zucchini
• 3 sliced thin green onions
• 3 minced garlic cloves
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 3 tbsp vegetable oil
• 1 tbsp honey
• 1 tbsp toasted sesame seeds
• 1 tsp grated fresh ginger

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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 pressed tofu cubes and fry for 3-4 minutes per side until golden and crispy, then transfer to a plate.
2. Step 2: In the same skillet, add 1 tbsp vegetable oil, 3 minced garlic cloves, and 1 tsp grated fresh ginger, sauté for 30 seconds until fragrant.
3. Step 3: Add 1 sliced red bell pepper and 1 sliced zucchini to the skillet and stir-fry for 4-5 minutes until the vegetables are tender-crisp.
4. Step 4: Stir together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp honey, and 1 tbsp sesame oil in a small bowl. Pour the sauce over the vegetables, then return the tofu to the pan and toss gently to coat everything evenly.
5. Step 5: Cook for 2 more minutes until the sauce thickens and glazes the tofu and vegetables. Garnish with 3 sliced green onions and 1 tbsp toasted sesame seeds before serving.