Spicy Korean-Inspired Tofu Stir Fry with Sesame and Chili

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (vegan) ready in about 30 minutes pairs vegetable oil, small, sliced into half-moons zucchini, stalks, chopped green onions 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.

Prep: 15 min Cook: 15 min Serves 3 Korean cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Spicy Korean-Inspired Tofu Stir Fry with Sesame and Chili take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spicy Korean-Inspired Tofu Stir Fry with Sesame and Chili?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in Spicy Korean-Inspired Tofu Stir Fry with Sesame and Chili?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spicy Korean-Inspired Tofu Stir Fry with Sesame and Chili for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spicy Korean-Inspired Tofu Stir Fry with Sesame and Chili vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes