Stir-Fried Korean Gochujang Tofu with Vegetables
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 (vegan) ready in about 30 minutes pairs gochujang (Korean chili paste), soy sauce, sesame oil 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Remove from heat, sprinkle with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving immediately with steamed rice.
Frequently asked questions
How long does Stir-Fried Korean Gochujang Tofu 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 Stir-Fried Korean Gochujang Tofu 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 soy sauce from drying out.
Can I substitute ingredients in Stir-Fried Korean Gochujang Tofu 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 Stir-Fried Korean Gochujang Tofu 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 Stir-Fried Korean Gochujang Tofu 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.
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