Spicy Korean Stir-Fried Tofu with Gochujang and Vegetables

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Firm tofu stir-fried with crisp vegetables in a vibrant, spicy gochujang sauce for a satisfying Korean-inspired vegan meal. This Korean-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, pressed and cubed, sesame 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. 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 firm tofu, pressed and cubed
• 2 tbsp sesame oil
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 1 medium carrot, julienned
• 1 medium red bell pepper, sliced
• 3 stalks green onions, sliced
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 1/4 cup water
• 1 tbsp toasted sesame seeds

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Instructions

1. Step 1: Heat 2 tbsp sesame oil in a large nonstick skillet over medium-high heat until shimmering.
2. Step 2: Add 14 oz pressed and cubed firm tofu in a single layer and cook for 4-5 minutes without stirring until edges develop a golden crust.
3. Step 3: Flip tofu cubes and cook an additional 3-4 minutes until all sides are golden and crispy, then remove tofu from skillet and set aside.
4. Step 4: In the same skillet, add 3 minced garlic cloves and 1 tbsp minced ginger, sauté for 30 seconds until fragrant.
5. Step 5: Add 1 medium julienned carrot, 1 medium sliced red bell pepper, and 3 sliced green onions, stir-frying for 3 minutes until vegetables are crisp-tender.
6. Step 6: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1/4 cup water.
7. Step 7: Pour sauce into skillet with vegetables and simmer for 2 minutes until sauce thickens slightly.
8. Step 8: Return tofu to skillet and toss gently to coat with sauce and vegetables.
9. Step 9: Sprinkle 1 tbsp toasted sesame seeds over the dish before serving.