Stir-Fried Korean Tofu with Garlic and Gochujang Sauce

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 25 minutes, pairs extra-firm tofu, vegetable 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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

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

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

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.