Spicy Korean-Style Stir-Fried Tofu with Vegetables

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

Silky tofu cubes stir-fried with crunchy vegetables and a spicy gochujang glaze for a flavorful Korean-inspired vegan dish. This korean-inspired vegan ready in about 30 minutes pairs extra-firm tofu, cornstarch, sesame oil 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.

★ 4.3 (11 ratings) Prep: 15 min Cook: 15 min Serves 3 Korean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 14 oz pressed and cubed extra-firm tofu with 3 tbsp cornstarch until evenly coated. Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat.
  2. Step 2: Add tofu cubes in a single layer and cook for 3-4 minutes without stirring until bottoms are golden and crisp. Flip and cook another 3 minutes until all sides are browned. Remove tofu and set aside.
  3. Step 3: In the same skillet, add remaining 1 tbsp sesame oil. Sauté 2 minced garlic cloves, 1 julienned carrot, and 1 sliced red bell pepper for 4-5 minutes until vegetables start to soften but retain crunch.
  4. Step 4: In a small bowl, whisk 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 2 tbsp water. Pour sauce over vegetables and stir to coat evenly.
  5. Step 5: Return tofu to skillet, gently toss with vegetables and sauce, and cook for 2 more minutes until heated through and sauce thickens slightly.
  6. Step 6: Remove from heat and garnish with 3 sliced green onions and 1 tbsp toasted sesame seeds before serving over steamed rice.

Frequently asked questions

How long does Spicy Korean-Style Stir-Fried Tofu with Vegetables 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 Stir-Fried Tofu with Vegetables?

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 Stir-Fried Tofu with Vegetables?

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 Vegetables 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 Vegetables vegan?

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

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