Spicy Korean-Style Stir-Fried Tofu with Gochujang Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

Crispy pan-fried tofu tossed in a spicy, savory gochujang sauce with crisp vegetables for a satisfying vegan stir-fry. This korean-inspired vegan ready in about 30 minutes pairs vegetable oil, minced garlic cloves, sliced thin green onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, 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.

Ingredients

• 14 oz block, pressed and cut into 1-inch cubes extra-firm tofu
• 3 tbsp vegetable oil
• 3 minced garlic cloves
• 2 sliced thin green onion
• 1 medium, julienned carrot
• 1 medium, sliced thin red bell pepper
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp for garnish sesame seeds

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed extra-firm tofu cubes and fry for 4-5 minutes per side until all sides are golden and crispy. Remove tofu and set aside.
2. Step 2: In the same skillet, add 3 minced garlic cloves and sauté for 30 seconds until fragrant.
3. Step 3: Add 1 medium julienned carrot and 1 thinly sliced red bell pepper, stir-fry for 3-4 minutes until vegetables are tender-crisp.
4. Step 4: Stir in 2 tbsp gochujang, 2 tbsp soy sauce, and 1 tbsp rice vinegar, mixing well to form a thick sauce.
5. Step 5: Return tofu to the skillet, drizzle 1 tsp sesame oil over, and toss gently to coat tofu and vegetables evenly in the sauce. Cook for 2 more minutes until heated through.
6. Step 6: Remove from heat and sprinkle 1 tbsp sesame seeds and 2 sliced green onions on top before serving with steamed rice or noodles.