Spicy Korean-Style Tofu and Vegetable Stir Fry
A fiery Korean-inspired stir fry featuring crispy tofu and colorful vegetables in a gochujang-spiked sauce. This korean-inspired vegan (vegan) ready in about 35 minutes pairs gochujang (Korean chili paste), soy sauce, sesame oil 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.
Ingredients
- 14 oz, pressed and cut into 1-inch cubes extra firm tofu
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 medium, julienned carrot
- 1 medium, sliced thin green bell pepper
- 3, sliced scallions
- 2, minced garlic cloves
- 1 tbsp fresh grated ginger
- 3 tbsp vegetable oil
- 1 tbsp toasted sesame seeds
Instructions
- 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 cook for 8-10 minutes, turning occasionally until all sides are golden and crispy.
- Step 2: Remove tofu from skillet and set aside. In the same skillet, add 2 minced garlic cloves and 1 tbsp fresh grated ginger, sautéing for 30 seconds until fragrant.
- Step 3: Add 1 medium julienned carrot and 1 medium thinly sliced green bell pepper, stir-frying for 4 minutes until vegetables are tender-crisp.
- Step 4: Stir together 2 tbsp gochujang, 2 tbsp soy sauce, and 1 tbsp sesame oil in a small bowl. Pour the sauce over the vegetables, then return the tofu to the skillet. Toss gently to coat everything evenly and cook for 2 additional minutes until the sauce thickens slightly.
- Step 5: Remove from heat and garnish with 3 sliced scallions and 1 tbsp toasted sesame seeds before serving.
Frequently asked questions
How long does Spicy Korean-Style Tofu and Vegetable Stir Fry take to make?
Total time is about 35 minutes (15 min prep + 20 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 soy sauce 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 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 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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