Spicy Korean-Style Tofu Stir Fry with Seasonal Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant Korean-inspired stir fry featuring crispy tofu and fresh regional seasonal vegetables tossed in a spicy gochujang sauce. This korean-inspired vegan ready in about 30 minutes pairs medium, julienned carrot, medium, thinly sliced bell pepper, small, sliced into half-moons zucchini 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.

Prep: 15 min Cook: 15 min Serves 3 Korean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat. Add 14 oz cubed extra-firm tofu and cook for 4-5 minutes without stirring to allow crisp golden edges, then gently turn and cook another 4 minutes until all sides are golden. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 30 seconds until fragrant.
  3. Step 3: Add 1 julienned medium carrot, 1 thinly sliced bell pepper, and 1 small sliced zucchini to the skillet, stir-frying for 4-5 minutes until vegetables are tender-crisp.
  4. Step 4: Stir in 2 tbsp gochujang, 2 tbsp soy sauce, and 1 tbsp sesame oil, mixing well to coat the vegetables.
  5. Step 5: Return the tofu to the skillet along with 2 sliced green onions, tossing everything gently for 2 minutes until heated through and flavors meld.
  6. Step 6: Remove from heat and sprinkle 1 tsp toasted sesame seeds before serving over steamed rice or noodles.

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Frequently asked questions

How long does Spicy Korean-Style Tofu Stir Fry with Seasonal Vegetables take to make?

Total time is about 30 minutes (15 min prep + 15 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 Stir Fry with Seasonal Vegetables?

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 medium, julienned carrot from drying out.

Can I substitute ingredients in Spicy Korean-Style Tofu Stir Fry with Seasonal Vegetables?

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 Stir Fry with Seasonal Vegetables 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.

What goes well with Spicy Korean-Style Tofu Stir Fry with Seasonal Vegetables?

Korean vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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