Stir-Fried Korean Spicy Tofu with Vegetables and Gochujang Sauce

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

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A vibrant, spicy stir-fry featuring crispy tofu and fresh vegetables tossed in a savory and sweet gochujang chili paste sauce. This Korean-inspired vegan recipe, ready in about 25 minutes, pairs firm tofu, sesame oil, 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

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Instructions

  1. Step 1: Heat 2 tablespoons sesame oil in a large skillet over medium-high heat. Add 14 ounces firm tofu cubes and fry for 5-7 minutes, turning occasionally until all sides are golden and crispy.
  2. Step 2: Add 3 minced garlic cloves, 1 julienned carrot, and 1 sliced red bell pepper to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp and fragrant.
  3. Step 3: In a small bowl, whisk together 2 tablespoons gochujang, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 teaspoon brown sugar, and 2 tablespoons water until smooth.
  4. Step 4: Pour the sauce over the tofu and vegetables in the skillet, stirring to coat everything evenly. Cook for an additional 2 minutes until the sauce thickens and clings to the ingredients.
  5. Step 5: Remove from heat and sprinkle 3 chopped green onion stalks and 1 teaspoon toasted sesame seeds on top before serving.

Frequently asked questions

How long does Stir-Fried Korean Spicy Tofu with Vegetables and Gochujang Sauce 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 and Gochujang Sauce?

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 firm tofu from drying out.

Can I substitute ingredients in Stir-Fried Korean Spicy Tofu with Vegetables and Gochujang Sauce?

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 and Gochujang Sauce 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 and Gochujang Sauce?

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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