Stir-Fried Korean Tofu with Garlic and Gochujang Sauce
Firm tofu cubes stir-fried to golden perfection and coated in a bold, savory-sweet gochujang sauce with garlic and scallions. This korean-inspired vegetarian ready in about 25 minutes blends vegetable oil, minced garlic cloves, gochujang (Korean chili paste) into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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, drained and cut into 1-inch cubes extra-firm tofu
- 2 tbsp vegetable oil
- 4, minced garlic cloves
- 3 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 3, sliced thin scallions
- 1 tsp, toasted sesame seeds
Instructions
- Step 1: Pat dry 14 oz extra-firm tofu and cut into 1-inch cubes. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 3-4 minutes per side, turning carefully, until all sides are golden and crispy.
- Step 2: Lower heat to medium and add 4 minced garlic cloves to the skillet. Sauté for 30 seconds until fragrant but not browned.
- Step 3: In a small bowl, whisk together 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp brown sugar. Pour sauce over tofu and stir gently to coat evenly. Cook for 2 minutes until sauce thickens and glazes the tofu.
- Step 4: Remove from heat, sprinkle 3 sliced scallions and 1 tsp toasted sesame seeds over the tofu, and serve immediately with steamed rice or vegetables.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Korean Tofu with Garlic and Gochujang Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Stir-Fried Korean Tofu with Garlic and Gochujang Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Stir-Fried Korean Tofu with Garlic 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 Tofu with Garlic 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 Tofu with Garlic and Gochujang Sauce?
Korean vegetarian 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.
