Spicy Korean-Inspired Tofu Stir Fry with Sesame and Chili

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Firm tofu cubes stir-fried with a spicy gochujang sauce, crisp vegetables, and toasted sesame seeds for a satisfying vegan meal. This Korean-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, vegetable oil, red bell pepper 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, drained and cubed into 1-inch pieces firm tofu
• 2 tbsp vegetable oil
• 1 medium, sliced into thin strips red bell pepper
• 1 small, sliced into half-moons zucchini
• 3 stalks, chopped green onions
• 3 cloves, minced garlic cloves
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tbsp toasted sesame seeds
• 2 tbsp water

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Instructions

1. Step 1: Press 14 oz firm tofu to remove excess moisture, then cut into 1-inch cubes. Heat 2 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 crisp. Remove tofu and set aside.
2. Step 2: In the same skillet, add 3 minced garlic cloves, 1 sliced red bell pepper, and 1 sliced zucchini. Sauté for 4 minutes until vegetables are tender-crisp and fragrant.
3. Step 3: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 2 tbsp water. Pour this sauce over the vegetables in the skillet and stir to combine.
4. Step 4: Return the tofu to the skillet and toss everything gently to coat with the sauce. Cook for another 2 minutes until the sauce thickens slightly and clings to the tofu and vegetables.
5. Step 5: Remove from heat and garnish with 3 chopped green onions and 1 tbsp toasted sesame seeds before serving with steamed rice or noodles.