Stir-Fried Korean Tofu with Gochujang and Vegetables
Firm tofu cubes stir-fried with crunchy vegetables and a spicy-sweet gochujang sauce, creating a vibrant Korean-inspired vegetarian dish. This korean-inspired vegetarian ready in about 30 minutes pairs cornstarch, vegetable oil, medium, julienned carrot 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.
Ingredients
- 14 oz block, drained and cut into 1-inch cubes firm tofu
- 2 tbsp cornstarch
- 3 tbsp vegetable oil
- 1 medium, julienned carrot
- 1 medium red, sliced into strips bell pepper
- 2 stalks, sliced green onion
- 3 cloves, minced garlic cloves
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 tsp for garnish toasted sesame seeds
Instructions
- Step 1: Toss 14 oz firm tofu cubes with 2 tbsp cornstarch in a bowl until evenly coated.
- Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
- Step 3: Add tofu cubes in a single layer and cook for 3-4 minutes per side until golden and crispy; transfer to a plate.
- Step 4: Add remaining 1 tbsp vegetable oil to the skillet; sauté 3 minced garlic cloves, 1 julienned carrot, and 1 sliced red bell pepper for 4 minutes until vegetables are crisp-tender.
- Step 5: In a small bowl, whisk 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sesame oil until smooth.
- Step 6: Return tofu to the skillet, pour sauce over, and toss gently for 2 minutes until tofu and vegetables are evenly coated and sauce thickens.
- Step 7: Remove from heat, sprinkle 2 sliced green onions and 1 tsp toasted sesame seeds on top before serving.
Frequently asked questions
How long does Stir-Fried Korean Tofu with Gochujang and 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 Tofu with Gochujang and 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 cornstarch from drying out.
Can I substitute ingredients in Stir-Fried Korean Tofu with Gochujang and 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 Tofu with Gochujang and Vegetables 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 Gochujang and Vegetables?
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.
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