Stir-Fried Korean-Style Spicy Tofu with Vegetables
A vibrant Korean-inspired stir fry featuring firm tofu and crisp vegetables tossed in a flavorful spicy gochujang sauce for a satisfying vegan dish. This korean-inspired vegan (vegan) ready in about 30 minutes pairs large, julienned carrot, sliced into 1-inch pieces scallions, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, 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 1/2-inch cubes firm tofu
- 1 large, julienned carrot
- 1 medium, sliced into thin strips green bell pepper
- 3, sliced into 1-inch pieces scallions
- 3 cloves, minced garlic
- 1 tbsp fresh, minced ginger
- 2 tbsp sesame oil
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 3 tbsp water
- 1 tbsp toasted sesame seeds
- 4 cups, for serving cooked white rice
Instructions
- 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 brown and crispy on edges. Remove tofu and set aside.
- Step 2: In the same skillet, add remaining 1 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp minced fresh ginger. Sauté for 30 seconds until fragrant.
- Step 3: Add 1 large julienned carrot, 1 sliced green bell pepper, and 3 sliced scallions to the skillet. Stir-fry for 4 minutes until vegetables are tender-crisp.
- Step 4: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, and 3 tbsp water. Pour this sauce over the vegetables and stir to coat evenly.
- Step 5: Return the tofu to the skillet and toss gently with the vegetables and sauce. Cook together for 2 more minutes until heated through and sauce thickens slightly.
- Step 6: Serve immediately over 4 cups cooked white rice, garnished with 1 tbsp toasted sesame seeds.
Frequently asked questions
How long does Stir-Fried Korean-Style Spicy 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-Style 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 large, julienned carrot from drying out.
Can I substitute ingredients in Stir-Fried Korean-Style 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-Style Spicy Tofu with Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Style Spicy 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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