Spicy Korean-Inspired Tofu Stir Fry with Vegetables

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Firm tofu stir-fried with crunchy vegetables and a spicy-sweet gochujang sauce for a satisfying vegan meal. This Asian fusion recipe (vegan), ready in about 30 minutes, pairs extra-firm tofu, sesame oil, carrot 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
• 2 tbsp sesame oil
• 1 large, julienned carrot
• 1 medium, thinly sliced red bell pepper
• 2 cups broccoli florets
• 3, chopped scallions
• 3, minced garlic cloves
• 1 tbsp fresh, grated ginger
• 2 tbsp gochujang (Korean chili paste)
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 2 tbsp water
• 1 tbsp toasted sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed extra-firm tofu and cook for 5-6 minutes, turning occasionally, until all sides are golden and crispy. Remove tofu and set aside.
2. Step 2: In the same skillet, add remaining 1 tbsp sesame oil. Sauté 3 minced garlic cloves and 1 tbsp grated fresh ginger for 30 seconds until fragrant.
3. Step 3: Add 1 large julienned carrot, 1 medium thinly sliced red bell pepper, and 2 cups broccoli florets. Stir-fry for 5 minutes until vegetables are tender-crisp.
4. Step 4: In a small bowl, whisk together 2 tbsp gochujang, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, and 2 tbsp water. Pour sauce over vegetables and add tofu back to the skillet. Stir to coat everything evenly and cook for 2 more minutes until sauce thickens slightly.
5. Step 5: Remove from heat and garnish with 3 chopped scallions and 1 tbsp toasted sesame seeds before serving.