Spicy Korean-Style Stir-Fried Tofu with Garlic and Chili

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Firm tofu stir-fried in a sizzling garlic-chili sauce that balances heat and umami for a satisfying vegetarian main. This korean-inspired korean (vegetarian) ready in about 25 minutes pairs vegetable oil, minced garlic, gochugaru (Korean red chili flakes) 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.

★ 4.4 (12 ratings) Prep: 10 min Cook: 15 min Serves 3 Korean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 14 oz firm tofu and cut into 1-inch cubes. Heat 3 tbsp vegetable oil in a nonstick skillet over medium-high heat. Add tofu cubes and fry for 5-7 minutes, turning occasionally until all sides are golden brown and crispy.
  2. Step 2: Lower heat to medium and add 4 cloves minced garlic to the skillet, sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Sprinkle 1 tbsp gochugaru (Korean red chili flakes) over the tofu and stir quickly to coat.
  4. Step 4: Mix 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar in a small bowl, then pour over the tofu. Toss gently and cook for another 2 minutes until the sauce thickens and coats the tofu.
  5. Step 5: Remove from heat and garnish with 2 chopped green onions and 1 tsp toasted sesame seeds. Serve immediately with steamed rice or noodles.

Frequently asked questions

How long does Spicy Korean-Style Stir-Fried Tofu with Garlic and Chili take to make?

Total time is about 25 minutes (10 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 Stir-Fried Tofu with Garlic and Chili?

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 vegetable oil from drying out.

Can I substitute ingredients in Spicy Korean-Style Stir-Fried Tofu with Garlic and Chili?

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 Stir-Fried Tofu with Garlic and Chili 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.

Is Spicy Korean-Style Stir-Fried Tofu with Garlic and Chili vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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