Sweet and Tangy Korean-Inspired Glazed Tofu Stir Fry

By AislePrompt Editorial · Published 2026-08-07 · Updated 2026-08-07

A vibrant vegan stir fry featuring pan-fried tofu glazed in a sweet and tangy Korean-style sauce, tossed with crisp vegetables for a balanced and flavorful meal. This Korean-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, cornstarch, sesame oil 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.

Ingredients

• 14 oz block, pressed and cubed firm tofu
• 3 tbsp cornstarch
• 2 tbsp sesame oil
• 3 cloves, minced garlic cloves
• 1 tbsp fresh, grated ginger
• 3 tbsp soy sauce
• 2 tbsp gochujang (Korean red chili paste)
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 medium, julienned carrot
• 1 cup, thinly sliced red bell pepper
• 2 stalks, sliced green onions
• 1 tbsp, toasted sesame seeds

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Instructions

1. Step 1: Press 14 ounces firm tofu to remove excess moisture, then cut into 1-inch cubes. Toss tofu cubes in 3 tablespoons cornstarch until evenly coated.
2. Step 2: Heat 2 tablespoons sesame oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook for 3-4 minutes on each side until golden and crispy on all sides, then remove and set aside.
3. Step 3: In the same skillet, add 3 minced garlic cloves and 1 tablespoon grated fresh ginger, sautéing for 30 seconds until fragrant.
4. Step 4: Stir in 3 tablespoons soy sauce, 2 tablespoons gochujang, 1 tablespoon rice vinegar, and 1 tablespoon brown sugar. Cook the sauce for 2 minutes until it thickens and coats the pan.
5. Step 5: Add 1 medium julienned carrot and 1 cup thinly sliced red bell pepper to the skillet, tossing to coat and cooking for 3-4 minutes until vegetables are slightly tender but crisp.
6. Step 6: Return the crispy tofu to the skillet and toss gently to coat with the sauce and vegetables. Cook for 1 more minute to heat through.
7. Step 7: Remove from heat and garnish with 2 sliced green onions and 1 tablespoon toasted sesame seeds before serving hot.