Sweet and Spicy Korean-Style Tofu Stir Fry with Gochujang Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

Crispy pan-fried tofu tossed in a vibrant gochujang sauce with colorful vegetables for a satisfying Korean-inspired vegan stir fry. This korean-inspired vegan (gluten free option) ready in about 35 minutes blends drained and pressed firm tofu block, cornstarch, divided vegetable oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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 drained and pressed firm tofu block
• 3 tbsp cornstarch
• 3 tbsp divided vegetable oil
• 1 medium sliced into thin strips red bell pepper
• 1 medium peeled and julienned carrot
• 3 chopped, whites and greens separated green onions
• 3 minced garlic cloves
• 2 tbsp gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1/4 cup water
• 1 tbsp toasted sesame seeds

Instructions

1. Step 1: Cut 14 oz firm tofu block into 1-inch cubes and toss gently with 3 tbsp cornstarch until evenly coated.
2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add tofu cubes in a single layer and cook for 3-4 minutes per side until golden and crisp. Remove tofu and set aside.
3. Step 3: In the same skillet, add remaining 1 tbsp vegetable oil. Sauté 3 chopped white parts of green onions, 3 minced garlic cloves, 1 medium sliced red bell pepper strips, and 1 medium peeled julienned carrot for 5 minutes until vegetables are tender-crisp.
4. Step 4: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 1/4 cup water.
5. Step 5: Pour the sauce into the skillet with vegetables, stirring and cooking for 2-3 minutes until the sauce thickens and coats the vegetables.
6. Step 6: Return the crispy tofu cubes to the skillet and gently toss to combine with the sauce and vegetables.
7. Step 7: Remove from heat and sprinkle 1 tbsp toasted sesame seeds and 3 chopped green parts of green onions before serving with steamed rice or noodles.