Sweet and Spicy Korean-Style Tofu Stir Fry with Bok Choy

By AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

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.

Crispy tofu cubes stir-fried with tender bok choy in a sweet and spicy Korean-inspired sauce for a satisfying vegan main dish. This Korean-inspired vegan recipe, ready in about 30 minutes, pairs baby bok choy, halved lengthwise, 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.

Prep: 15 min Cook: 15 min Serves 3 Korean cuisine 320 cal/serving

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Ingredients

14 oz extra-firm tofu, pressed and cut into 1-inch cubes
4 cups baby bok choy, halved lengthwise
2 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp brown sugar
2 garlic cloves, minced
1 tbsp ginger, minced
3 tbsp vegetable oil
1 tsp toasted sesame seeds
2 scallions, sliced

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed extra-firm tofu and cook for 3-4 minutes per side until golden brown and crispy. Remove tofu and set aside.
Step 2: In the same skillet, add 1 tbsp vegetable oil, then sauté 2 minced garlic cloves and 1 tbsp minced ginger for 30 seconds until fragrant.
Step 3: Add 4 cups halved baby bok choy and stir-fry for 3 minutes until leaves are wilted but stems remain crisp.
Step 4: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp brown sugar.
Step 5: Return tofu to the skillet and pour the sauce over. Stir well to coat everything and cook for an additional 2 minutes until the sauce thickens slightly.
Step 6: Remove from heat and garnish with 1 tsp toasted sesame seeds and 2 sliced scallions before serving over steamed rice or noodles.