Stir-Fried Korean Gochujang Tofu with Vegetables

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A vibrant stir-fry featuring firm tofu and crisp vegetables tossed in a spicy-sweet gochujang sauce for an authentic Korean flavor. This Korean-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, 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 block, pressed and cut into 1-inch cubes firm tofu
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 3, minced garlic cloves
• 1 medium, julienned carrot
• 1 medium, sliced into strips red bell pepper
• 1 small, sliced into half-moons zucchini
• 2, sliced green onions
• 2 tbsp vegetable oil
• 1 tbsp toasted sesame seeds

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add 14 oz cubed firm tofu and cook for 5-6 minutes, turning occasionally, until golden and crispy on all sides.
2. Step 2: Remove tofu from skillet and set aside. In the same skillet, add 1 tbsp sesame oil and 3 minced garlic cloves, sauté for 30 seconds until fragrant.
3. Step 3: Add 1 julienned carrot, 1 sliced red bell pepper, and 1 small sliced zucchini to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
4. Step 4: Lower heat to medium and stir in 2 tbsp gochujang, 2 tbsp soy sauce, and the cooked tofu. Toss gently to coat tofu and vegetables evenly in the sauce and cook for another 2 minutes until heated through.
5. Step 5: Remove from heat, sprinkle with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving immediately with steamed rice.