Spicy Korean-Style Tofu Stir Fry with Gochujang Glaze

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Firm tofu cubes pan-fried until crisp and coated in a bold, spicy-sweet gochujang glaze with colorful bell peppers and scallions. This korean-inspired vegan ready in about 30 minutes pairs extra-firm tofu, cornstarch, vegetable 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.

Ingredients

• 14 oz block, pressed and cut into 1-inch cubes extra-firm tofu
• 2 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 medium, sliced into thin strips red bell pepper
• 1 medium, sliced into thin strips green bell pepper
• 3 stalks, sliced scallions
• 2 cloves, minced garlic cloves
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp rice vinegar
• 2 tbsp water

Instructions

1. Step 1: After pressing the 14 oz extra-firm tofu block to remove excess water, cut it into 1-inch cubes and toss gently with 2 tbsp cornstarch to coat evenly.
2. Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add tofu cubes in a single layer and fry for 3-4 minutes per side until golden and crispy on all sides. Remove tofu and set aside.
3. Step 3: In the same skillet, add 2 minced garlic cloves, 1 sliced red bell pepper, and 1 sliced green bell pepper. Stir-fry for 4 minutes until vegetables are tender-crisp.
4. Step 4: In a small bowl, whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp rice vinegar, and 2 tbsp water until smooth.
5. Step 5: Return the tofu to the skillet and pour the gochujang sauce over. Toss gently to coat tofu and vegetables evenly. Cook for 2 more minutes until sauce thickens and glazes the ingredients.
6. Step 6: Remove from heat and sprinkle with 3 sliced scallions before serving.