Stir-Fried Korean-Style Spicy Tofu with Vegetables

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

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 recipe, ready in about 30 minutes, pairs firm tofu, carrot, green bell pepper 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

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

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 brown and crispy on edges. Remove tofu and set aside.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Serve immediately over 4 cups cooked white rice, garnished with 1 tbsp toasted sesame seeds.