Stir-Fried Korean-Inspired Spicy Tofu and Vegetable Bowl

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Firm tofu stir-fried with vibrant vegetables and a spicy gochujang sauce for a flavorful Korean-inspired vegan meal. This korean-inspired vegan (vegan) ready in about 30 minutes pairs sesame oil, medium, julienned carrot, medium, thinly sliced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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: 15 min Cook: 15 min Serves 2 Korean cuisine 450 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 4-5 minutes per side until golden and crisp on all sides, then transfer tofu to a plate.
  2. Step 2: In the same skillet, add remaining 1 tbsp sesame oil and sauté 2 minced garlic cloves for 30 seconds until fragrant. Add 1 julienned carrot, 1 thinly sliced red bell pepper, and 3 chopped green onions. Stir-fry for 4 minutes until vegetables are tender-crisp.
  3. Step 3: Stir together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar in a small bowl. Return tofu to the skillet and pour the sauce over. Toss gently and cook for 2 more minutes until tofu and vegetables are coated and heated through.
  4. Step 4: Serve over 2 cups steamed jasmine rice, garnished with 1 tbsp toasted sesame seeds.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Stir-Fried Korean-Inspired Spicy Tofu and Vegetable Bowl 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-Inspired Spicy Tofu and Vegetable Bowl?

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 sesame oil from drying out.

Can I substitute ingredients in Stir-Fried Korean-Inspired Spicy Tofu and Vegetable Bowl?

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-Inspired Spicy Tofu and Vegetable Bowl for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Inspired Spicy Tofu and Vegetable Bowl 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.

Related recipes