Sweet and Spicy Korean-Inspired Tofu Stir Fry

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

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.

A vibrant vegan stir fry combining crispy tofu with a sweet and spicy gochujang glaze and fresh vegetables for a balanced Korean-inspired bowl. This Korean-inspired vegan recipe, ready in about 30 minutes, pairs extra firm tofu, 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 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: 15 min Cook: 15 min Serves 3 Korean cuisine 280 cal/serving

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Ingredients

14 oz block, pressed and cubed extra firm tofu
2 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp maple syrup
1 tbsp rice vinegar
1 tbsp sesame oil
3 minced garlic cloves
1 tbsp minced ginger
1 medium julienned carrot
1 sliced red bell pepper
2 sliced green onions
1 tbsp toasted sesame seeds

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Instructions

Step 1: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed extra firm tofu and sauté for 7-8 minutes, turning occasionally, until golden and crispy on all sides.
Step 2: In a small bowl, whisk 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp maple syrup, and 1 tbsp rice vinegar until combined.
Step 3: Push tofu to one side of the skillet and add 3 minced garlic cloves and 1 tbsp minced ginger to the empty side. Sauté for 30 seconds until fragrant.
Step 4: Add 1 medium julienned carrot and 1 sliced red bell pepper to the skillet. Stir fry with garlic and ginger for 3-4 minutes until vegetables are tender but still crisp.
Step 5: Pour the prepared sauce over tofu and vegetables, tossing well to coat everything evenly. Cook for another 2 minutes until the sauce thickens slightly.
Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.