Spicy Korean-Style Tofu Stir-Fry with Vegetables
Firm tofu cubes stir-fried with a spicy gochujang sauce and crisp vegetables for a flavorful vegan main. This korean-inspired vegan (vegan) ready in about 30 minutes pairs drained and cubed firm tofu, vegetable oil, minced garlic cloves 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, drained and cubed firm tofu
- 2 tbsp vegetable oil
- 3, minced garlic cloves
- 1 medium, julienned carrot
- 1 red, sliced into thin strips bell pepper
- 2, sliced green onions
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp sesame seeds
Instructions
- Step 1: Press and drain 14 oz firm tofu, then cut into 1-inch cubes. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat.
- Step 2: Add tofu cubes and cook for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy. Remove tofu and set aside.
- Step 3: In the same skillet, add 3 minced garlic cloves, 1 julienned medium carrot, and 1 sliced red bell pepper. Stir-fry for 4 minutes until vegetables are tender-crisp.
- Step 4: Mix in 2 tbsp gochujang, 2 tbsp soy sauce, and 1 tsp sesame oil, stirring to coat vegetables evenly.
- Step 5: Return tofu to the skillet along with 2 sliced green onions, tossing everything together for 2 minutes until heated through.
- Step 6: Sprinkle 1 tbsp sesame seeds on top before serving with steamed rice or noodles.
Frequently asked questions
How long does Spicy Korean-Style Tofu Stir-Fry with 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 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 drained and cubed firm tofu from drying out.
Can I substitute ingredients in Spicy Korean-Style Tofu Stir-Fry with 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 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.
Is Spicy Korean-Style Tofu Stir-Fry with Vegetables vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Spicy Korean Stir-Fried Tofu with Gochujang and Vegetables
Crispy Korean-Style Tofu Stir Fry with Gochujang Sauce
Spicy Korean-Inspired Tofu Stir Fry with Sesame
Korean-Style Tofu Stir Fry with Gochujang Sauce
Stir-Fried Korean-Style Spicy Tofu with Vegetables
Spicy Korean-Inspired Tofu Stir Fry with Sesame and Scallions
Equipment for this recipe
Top-rated tools to make this recipe successfully.
