Spicy Vegan Korean-Inspired Tofu Stir Fry
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 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.
Ingredients
- 14 oz extra-firm tofu, pressed and cubed
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 3 cloves garlic cloves, minced
- 1 medium green bell pepper, sliced
- 1 large carrot, julienned
- 3 stalks green onions, chopped
- 1 tbsp sesame seeds
- 1/2 tsp salt
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: In the same skillet, add 1 tbsp sesame oil and 3 minced garlic cloves, sautéing for 30 seconds until fragrant.
- 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.
- 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.
- Step 5: Remove from heat and garnish with 3 chopped green onions and 1 tbsp sesame seeds before serving.
Frequently asked questions
How long does Spicy Vegan Korean-Inspired Tofu Stir Fry take to make?
Total time is about 25 minutes (10 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 Vegan Korean-Inspired Tofu Stir Fry?
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 soy sauce from drying out.
Can I substitute ingredients in Spicy Vegan Korean-Inspired Tofu Stir Fry?
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 Vegan Korean-Inspired Tofu Stir Fry 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 Vegan Korean-Inspired Tofu Stir Fry 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.
