Sweet and Spicy Korean-Style Stir-Fried Tofu

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

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 in a bold sweet and spicy gochujang sauce with bell peppers and scallions for a satisfying plant-based meal. This Korean-inspired vegan recipe, ready in about 25 minutes, pairs 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: 10 min Cook: 15 min Serves 3 Korean cuisine 280 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes firm tofu
2 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp honey
1 tbsp rice vinegar
1 tbsp sesame oil
2 tbsp vegetable oil
1 medium, sliced into thin strips red bell pepper
3 stalks, sliced green onions
2 cloves, minced garlic cloves
1 tsp for garnish toasted sesame seeds

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Instructions

Step 1: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 1 tbsp sesame oil until smooth; set aside.
Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 3-4 minutes per side, turning gently until all sides are golden and slightly crisp.
Step 3: Push the tofu to one side of the pan. Add 2 minced garlic cloves and 1 medium sliced red bell pepper to the empty side; sauté for 2-3 minutes until the peppers soften but remain slightly crisp.
Step 4: Pour the prepared gochujang sauce over the tofu and peppers, stirring gently to coat everything evenly. Cook for another 2 minutes until the sauce thickens and glazes the tofu.
Step 5: Remove from heat and stir in 3 sliced green onions. Sprinkle 1 tsp toasted sesame seeds on top before serving with steamed rice.