Stir-Fried Korean Tofu with Spicy Gochujang and Sesame Vegetables

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

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 with a spicy-sweet gochujang sauce and crisp sesame-seasoned vegetables for a vibrant Korean-inspired vegetarian dish. This Korean-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, pressed and cubed, gochujang (Korean chili paste), soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Cook: 15 min Serves 3 Korean cuisine 320 cal/serving

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Ingredients

14 oz (400 g) firm tofu, pressed and cubed
3 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
2 tbsp sesame oil
3 garlic cloves, minced
1 cup green beans, trimmed
1 medium carrot, julienned
3 stalks scallions, sliced
1 tbsp sesame seeds
2 tbsp vegetable oil

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Instructions

Step 1: In a small bowl, whisk together 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey until smooth and set aside.
Step 2: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 14 oz pressed and cubed firm tofu and stir-fry for 5-6 minutes until all sides are golden and slightly crispy; remove tofu and set aside.
Step 3: In the same skillet, add 2 tbsp sesame oil and sauté 3 minced garlic cloves for 30 seconds until fragrant. Add 1 cup trimmed green beans and 1 julienned carrot, stir-frying for 4 minutes until vegetables are crisp-tender.
Step 4: Return the tofu to the skillet and pour the prepared gochujang sauce over. Toss everything gently and cook for another 2 minutes until the sauce thickens and coats the tofu and vegetables.
Step 5: Remove from heat, sprinkle 3 sliced scallions and 1 tbsp sesame seeds on top, and serve hot with steamed rice or noodles.