Spicy Vegan Korean-Inspired Tofu Stir Fry

By AislePrompt Editorial · ·

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 drafted and published.

Crispy tofu cubes stir-fried with crunchy vegetables in a spicy gochujang sauce for a flavorful and protein-packed vegan Korean dish. This Korean-inspired vegan recipe, ready in about 25 minutes, pairs extra-firm tofu, pressed 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.

Prep: 10 min Cook: 15 min Serves 3 Korean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed extra-firm tofu, cooking for 4-5 minutes on each side until golden and crispy. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 1 tbsp sesame oil and 3 minced garlic cloves, sautéing for 30 seconds until fragrant.
  3. Step 3: Add 1 sliced green bell pepper, 1 julienned large carrot, and 1/2 tsp salt. Stir-fry for 4-5 minutes until vegetables are crisp-tender.
  4. Step 4: Return tofu to the skillet and add 2 tbsp gochujang and 2 tbsp soy sauce. Toss everything together and cook for 2 more minutes until tofu is well coated and sauce is heated through.
  5. Step 5: Remove from heat and garnish with 3 chopped green onions and 1 tbsp sesame seeds before serving.

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