Stir-Fried Korean Spicy Tofu with Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A colorful stir-fry featuring firm tofu and fresh vegetables tossed in a spicy Korean chili sauce for a popular plant-based meal. This korean-inspired vegan ready in about 25 minutes pairs block, drained and cubed firm tofu, sesame oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 14 oz cubed firm tofu and cook for 5-6 minutes, stirring occasionally, until edges are golden and slightly crispy.
  2. Step 2: Add 3 minced garlic cloves, 1 julienned carrot, and 1 sliced red bell pepper to the skillet. Stir-fry for 4 minutes until vegetables are tender-crisp and fragrant.
  3. Step 3: In a small bowl, whisk together 3 tbsp soy sauce, 2 tbsp gochujang, 1 tbsp brown sugar, and 2 tbsp water. Pour the sauce over the tofu and vegetables and cook for 2-3 minutes until the sauce thickens and coats everything evenly.
  4. Step 4: Remove from heat and sprinkle with 3 chopped green onions and 1 tbsp toasted sesame seeds before serving immediately over steamed rice or noodles.

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Frequently asked questions

How long does Stir-Fried Korean Spicy Tofu with Vegetables 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 Stir-Fried Korean Spicy 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 sesame oil from drying out.

Can I substitute ingredients in Stir-Fried Korean Spicy 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 Spicy 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.

What goes well with Stir-Fried Korean Spicy Tofu with Vegetables?

Korean vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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