Stir-Fried Tofu with Spicy Korean Chili and Garlic Sauce

By AislePrompt Editorial · ·

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 drafted and published.

Crisp tofu cubes stir-fried in a fiery garlic and gochugaru chili sauce, balanced by a hint of sweetness and fresh scallions. This Korean recipe (vegan), ready in about 35 minutes, pairs extra-firm tofu, gochugaru (Korean chili flakes), soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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: 20 min Cook: 15 min Serves 3 Korean cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 14 oz block of extra-firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and fry for 3-4 minutes on each side until golden and crispy; remove and set aside.
  3. Step 3: In the same skillet, add 1 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp gochugaru, stirring for 30 seconds until fragrant.
  4. Step 4: Stir in 2 tbsp soy sauce, 1 tsp brown sugar, and 2 tbsp water, cooking for 2 minutes until the sauce thickens slightly.
  5. Step 5: Return tofu to the skillet and toss to coat evenly in the spicy sauce for 1 minute.
  6. Step 6: Remove from heat, sprinkle 1/3 cup sliced scallions and 1 tsp toasted sesame seeds over the tofu before serving with steamed rice or noodles.

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