Spicy Korean-Style No-Noodle Stir Fry with Tofu

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant tofu stir fry packed with vegetables and a spicy gochujang-based sauce, perfect for a no-noodle, low-carb meal. This Korean-inspired vegetarian recipe, ready in about 30 minutes, pairs extra-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 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
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Ingredients

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Instructions

  1. Step 1: Cut 14 oz extra-firm tofu into 1/2-inch cubes. Heat 2 tbsp sesame oil in a large non-stick skillet over medium-high heat and add tofu cubes. Cook for 4-5 minutes, turning occasionally, until golden and crispy on all sides.
  2. Step 2: Add 3 minced garlic cloves, 1 sliced red bell pepper, 1 sliced zucchini, and 1 julienned carrot to the pan. Stir-fry 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, and 1 tsp brown sugar until smooth.
  4. Step 4: Pour the sauce over the tofu and vegetables, stirring well to coat. Cook for another 2 minutes until the sauce thickens and glazes the stir fry.
  5. Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.

Frequently asked questions

How long does Spicy Korean-Style No-Noodle Stir Fry with Tofu 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-Style No-Noodle Stir Fry with Tofu?

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 extra-firm tofu from drying out.

Can I substitute ingredients in Spicy Korean-Style No-Noodle Stir Fry with Tofu?

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-Style No-Noodle Stir Fry with Tofu 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.

What goes well with Spicy Korean-Style No-Noodle Stir Fry with Tofu?

Korean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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