Spicy Korean-Style Tofu Stir-Fry with Gochujang Sauce

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

Firm tofu stir-fried with crisp vegetables in a bold, spicy gochujang sauce, delivering a satisfying Korean-inspired vegetarian meal. This Korean-inspired vegan recipe (vegetarian), ready in about 30 minutes, pairs 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, drained and cubed firm tofu
• 2 tbsp cornstarch
• 3 tbsp vegetable oil
• 1 medium, sliced into 1/2-inch strips red bell pepper
• 1 medium, sliced into half-moons zucchini
• 2 stalks, sliced green onions
• 3 cloves, minced garlic cloves
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1/4 cup water
• 1 tsp, toasted sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Toss 14 oz cubed firm tofu with 2 tbsp cornstarch until evenly coated.
2. Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
3. Step 3: Add the tofu cubes and cook for 4-5 minutes on each side until golden and crispy, then transfer to a plate.
4. Step 4: In the same skillet, add 3 minced garlic cloves, 1 sliced red bell pepper, and 1 sliced zucchini, sautéing for 4 minutes until vegetables are slightly tender but still crisp.
5. Step 5: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 1/4 cup water.
6. Step 6: Pour the sauce mixture over the vegetables and stir well, cooking for 2 minutes until the sauce thickens and coats the veggies.
7. Step 7: Return the tofu to the skillet along with 2 sliced green onions, tossing gently to combine and heat through for 1 minute.
8. Step 8: Remove from heat and sprinkle with 1 tsp toasted sesame seeds before serving.