Stir-Fried Korean Tofu with Spicy Gochujang and Sesame Vegetables
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 (vegan) ready in about 30 minutes pairs (400 g) 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.
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 cloves garlic cloves, minced
- 1 cup green beans, trimmed
- 1 medium carrot, julienned
- 3 stalks scallions, sliced
- 1 tbsp sesame seeds
- 2 tbsp vegetable oil
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.
Equipment for this recipe
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Frequently asked questions
How long does Stir-Fried Korean Tofu with Spicy Gochujang and Sesame 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 Spicy Gochujang and Sesame 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 soy sauce from drying out.
Can I substitute ingredients in Stir-Fried Korean Tofu with Spicy Gochujang and Sesame 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 Spicy Gochujang and Sesame 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.
Is Stir-Fried Korean Tofu with Spicy Gochujang and Sesame Vegetables vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
