Sweet and Spicy Korean-Style Tofu Stir Fry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Firm tofu stir-fried with a bold, gochujang-infused sauce and crisp vegetables for a satisfying plant-based meal. This korean-inspired vegan ready in about 30 minutes pairs firm tofu, vegetable oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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 block, pressed and cubed firm tofu
• 3 tbsp vegetable oil
• 4 minced garlic cloves
• 1 tbsp grated fresh ginger
• 2 tbsp gochujang (Korean chili paste)
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 medium, sliced into thin strips green bell pepper
• 1 large, julienned carrot
• 3 sliced thin scallions
• 1 tbsp toasted sesame seeds
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 14 oz pressed and cubed firm tofu and cook for 5-6 minutes, turning occasionally until all sides are golden and slightly crispy.
2. Step 2: Add 4 minced garlic cloves and 1 tbsp grated fresh ginger to the wok, stirring for 30 seconds until fragrant but not browned.
3. Step 3: Stir in 2 tbsp gochujang, 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey, mixing well to coat the tofu evenly.
4. Step 4: Add 1 sliced green bell pepper and 1 julienned large carrot, sautéing for 4-5 minutes until vegetables are tender-crisp. Season with 1/2 tsp salt and 1/4 tsp black pepper.
5. Step 5: Remove from heat and garnish with 3 sliced scallions and 1 tbsp toasted sesame seeds before serving over steamed rice or noodles.