Spicy Korean-Style Tofu Stir Fry with Garlic and Chili

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crisp tofu cubes stir-fried with garlic, chili, and savory sauce for a fiery, satisfying vegetarian dish full of Korean-inspired flavors. This Korean-inspired vegetarian recipe, ready in about 25 minutes, pairs vegetable oil, garlic cloves, minced, fresh red chili, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 10 min Cook: 15 min Serves 3 Korean cuisine 350 cal/serving

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Ingredients

14 oz extra-firm tofu, pressed and cubed 1-inch
3 tbsp vegetable oil
4 garlic cloves, minced
1 small fresh red chili, thinly sliced
3 tbsp soy sauce
1 tbsp gochujang (Korean chili paste)
1 tbsp brown sugar
2 stalks green onions, chopped
1 tbsp sesame seeds
1/2 tsp black pepper
2 cups, for serving cooked jasmine rice

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add 14 oz pressed and cubed extra-firm tofu and cook without stirring for 4-5 minutes until golden and crispy on one side.
Step 2: Flip tofu cubes and cook another 3-4 minutes until all sides are crisp and golden. Remove tofu from skillet and set aside.
Step 3: Reduce heat to medium and add 4 minced garlic cloves and 1 thinly sliced fresh red chili to the pan; sauté for 30 seconds until fragrant.
Step 4: Stir in 3 tbsp soy sauce, 1 tbsp gochujang, and 1 tbsp brown sugar; cook for 2 minutes until sauce slightly thickens and coats the garlic and chili.
Step 5: Return the tofu to the skillet and toss gently to coat all pieces evenly with the sauce. Cook for 1-2 minutes until heated through.
Step 6: Remove from heat, sprinkle 2 chopped green onions and 1 tbsp sesame seeds over the tofu. Serve hot over 2 cups cooked jasmine rice.