Spicy Korean-Style Tofu and Vegetable Stir-Fry

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

A vibrant vegan stir-fry featuring firm tofu and colorful vegetables tossed in a spicy gochujang sauce for a satisfying plant-based meal. This korean-inspired vegan (vegan) ready in about 30 minutes pairs pressed and cubed firm tofu, vegetable oil, minced 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 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. 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 4 Korean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat; add 14 oz cubed firm tofu and cook for 5-6 minutes, turning occasionally, until golden on all sides; remove tofu and set aside.
  2. Step 2: In the same skillet, add 3 minced garlic cloves and 1 tbsp grated ginger; sauté for 30 seconds until aromatic.
  3. Step 3: Add 1 large julienned carrot, 1 medium sliced bell pepper, and 1 small sliced zucchini; stir-fry for 4-5 minutes until vegetables are tender-crisp.
  4. Step 4: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp maple syrup, and 1/4 cup water; pour the sauce over the vegetables.
  5. Step 5: Return the tofu to the skillet and toss everything together, cooking for another 2 minutes until the sauce thickens and coats the tofu and vegetables evenly.
  6. Step 6: Remove from heat, sprinkle 2 chopped green onion stalks and 1 tsp toasted sesame seeds over the top before serving.

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Frequently asked questions

How long does Spicy Korean-Style Tofu and Vegetable Stir-Fry 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 Tofu and Vegetable Stir-Fry?

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 pressed and cubed firm tofu from drying out.

Can I substitute ingredients in Spicy Korean-Style Tofu and Vegetable Stir-Fry?

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 Tofu and Vegetable Stir-Fry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Tofu and Vegetable Stir-Fry 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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