Spicy Korean-Inspired Tofu Stir Fry with Sesame and Scallions

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A vibrant stir fry of crispy tofu in a spicy gochujang sauce with crunchy vegetables and toasted sesame seeds. This korean-inspired vegan (vegan) ready in about 30 minutes pairs firm tofu, pressed and cubed, vegetable oil, garlic cloves, minced 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.

Ingredients

• 14 oz firm tofu, pressed and cubed
• 2 tbsp vegetable oil
• 3 cloves garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 3 stalks scallions, sliced
• 1 medium red bell pepper, thinly sliced
• 1 medium carrot, julienned
• 1 tbsp toasted sesame seeds
• 2 tbsp water

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add 14 oz firm tofu cut into 1-inch cubes and cook for 8 minutes, turning occasionally, until all sides are golden and crisp.
2. Step 2: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger to the skillet with tofu, sautéing for 1 minute until fragrant.
3. Step 3: Stir together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 2 tbsp water, then pour the sauce over tofu. Toss to coat evenly and cook for 2 minutes until sauce thickens slightly.
4. Step 4: Add 1 thinly sliced red bell pepper, 1 julienned carrot, and 3 sliced scallions. Stir fry for 2-3 minutes until vegetables are just tender but still crisp.
5. Step 5: Remove from heat and sprinkle 1 tbsp toasted sesame seeds over the stir fry before serving.