Spicy Korean-Style Tofu Stir Fry with Seasonal Greens

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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.

A vibrant stir fry combining crispy tofu with fresh seasonal greens and a spicy gochujang sauce, perfect for a flavorful vegetarian meal. This Korean-inspired vegetarian recipe, ready in about 30 minutes, pairs extra-firm tofu, sesame oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 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: 15 min Cook: 15 min Serves 3 Korean cuisine 390 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes extra-firm tofu
2 tbsp sesame oil
3 cloves, minced garlic cloves
1 tbsp fresh, grated ginger
2 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp brown sugar
4 cups baby spinach
3 stalks, sliced green onions
1 tbsp, toasted sesame seeds
2 cups, for serving cooked jasmine rice

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Instructions

Step 1: Heat 2 tbsp sesame oil in a large non-stick skillet over medium-high heat. Add 14 oz pressed and cubed extra-firm tofu and cook for 4-5 minutes per side until golden and crispy. Remove tofu and set aside.
Step 2: In the same skillet, add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sauté for 30 seconds until fragrant.
Step 3: Stir in 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp brown sugar, cooking for 2 minutes until sauce thickens slightly.
Step 4: Add 4 cups baby spinach and toss until wilted, about 2 minutes.
Step 5: Return tofu to the skillet and gently toss to coat with sauce and greens. Cook for 1-2 minutes until heated through.
Step 6: Serve stir fry over 2 cups cooked jasmine rice, garnished with 3 sliced green onions and 1 tbsp toasted sesame seeds.