Spicy Korean-Style Tofu Stir Fry with Vegetables
Firm tofu pan-fried until golden and tossed with a spicy gochujang glaze and crisp stir-fried vegetables for a vibrant vegan meal. This korean-inspired vegan (vegan) ready in about 30 minutes pairs firm tofu, drained and cubed, gochujang (Korean chili paste), soy sauce 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.
Ingredients
- 14 oz firm tofu, drained and cubed
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 3 tbsp vegetable oil
- 3 cloves garlic cloves, minced
- 1 medium carrot, julienned
- 1 medium red bell pepper, sliced
- 2 stalks green onions, sliced
- 1 tbsp sesame seeds
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Press and drain 14 oz firm tofu, then cut into 1-inch cubes. Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and pan-fry for 6-8 minutes, turning occasionally until all sides are golden and crisp. Remove tofu and set aside.
- Step 2: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, and 1 tbsp sesame oil.
- Step 3: In the same skillet, add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 1 julienned medium carrot and 1 sliced red bell pepper, stir-frying for 4-5 minutes until vegetables are tender-crisp.
- Step 4: Return tofu to the skillet, pour the gochujang sauce over, and toss gently to coat everything evenly. Cook for another 2 minutes until heated through and sauce thickens slightly.
- Step 5: Season with 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.
Equipment for this recipe
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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 firm tofu, drained and cubed 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.
