Spicy Korean Stir-Fried Tofu with Vegetables

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant stir-fry combining firm tofu and crisp vegetables coated in a spicy gochujang sauce, ideal for a satisfying vegan meal. This Korean-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, sesame oil, garlic cloves 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.

Prep: 15 min Cook: 15 min Serves 3 Korean cuisine 280 cal/serving

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Ingredients

14 oz block firm tofu
2 tbsp sesame oil
3 cloves minced garlic cloves
1 medium sliced into thin strips green bell pepper
1 medium julienned carrot
2 sliced scallions
2 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp brown sugar
2 tbsp water
1 tsp for garnish toasted sesame seeds

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Instructions

Step 1: Drain and press 14 oz firm tofu to remove excess moisture, then cut into 1-inch cubes.
Step 2: Heat 2 tbsp sesame oil in a large nonstick skillet over medium-high heat until shimmering. Add the tofu cubes and stir-fry for 6-7 minutes until golden brown on most sides.
Step 3: Add 3 minced garlic cloves, 1 sliced green bell pepper, and 1 julienned carrot to the skillet. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Step 4: 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 until smooth.
Step 5: Pour the sauce into the skillet and toss everything to coat evenly. Cook for 2 more minutes until the sauce thickens and clings to the tofu and vegetables.
Step 6: Remove from heat and garnish with 2 sliced scallions and 1 tsp toasted sesame seeds before serving.