Spicy Korean Squid and Fried Tofu Stir Fry with Gochujang

Introduction

Dive into bold, authentic Korean flavors with this Spicy Korean Squid and Fried Tofu Stir Fry with Gochujang. Featuring a tantalizing sauce that balances sweet, spicy, and umami notes, this dish delivers excitement in every bite—making it a show-stopper for fans of Asian cuisine. The tender squid, golden fried tofu, and a medley of crisp veggies create irresistible texture and flavor contrasts that shine in a lively weeknight meal or as part of an impressive dinner spread.

What Makes This Stir Fry a Must-Try?

This recipe brings together the briny, savory taste of fresh squid with the comforting crunch and richness of fried tofu—all enveloped in a deeply flavorful, spicy-sweet gochujang sauce that’s the heart of Korean comfort food. The quick-cooking nature of stir fry means you bring explosive flavor to the table in under 40 minutes, and the balanced protein and veggies make it satisfying without being heavy.

Veggie Prep for Flavor and Efficiency

For vibrant color, crunch, and nutrition, bell peppers, carrots, and onions are sliced into strips. A tool like the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper speeds up prep and ensures perfect, even cuts for fast, consistent stir frying. This not only saves time, but keeps your vegetables crisp-tender and visually stunning.

Perfectly Fried Tofu in Minutes

Fried tofu adds satisfying body to this dish, soaking up all the spicy flavors. For extra crispiness, dab the cubed tofu dry before frying. Use a high-quality nonstick skillet like the SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch for even browning with minimal oil and fuss-free tossing. Let the tofu sit undisturbed for a few minutes per side for that signature golden crust.

Sensational Stir Fry, Bold Sauce

Squid cooks lightning-fast—overcooking makes it tough, so quick wok work is key. The sauce, powered by Korean gochujang, is best blended until smooth for even distribution. For flawless sauce mixing, try a Ninja BL610 Professional 72 Oz Countertop Blender for silky results.

Line your cooling rack or plate with a piece of Reynolds Kitchens Brown Parchment Paper Roll, 45 Square Feet after frying tofu, ensuring excess oil drains away—keeping each piece as crisp as possible.

Serving and Storage Tips

Serve this spicy stir fry piping hot over steamed rice, wilted spinach, or as a filling for lettuce wraps. For meal prep, divide leftovers into Rubbermaid Brilliance Food Storage Containers, Set of 5 (3.2 Cup)—the leakproof design keeps flavors locked in and messes out. Pack with extra rice or salad for a satisfying work lunch.

Nutritional Information and Serving Size

This recipe serves 4 hearty portions, each offering lean protein from squid, plant-based goodness from tofu, and a vitamin-rich veggie boost. On average, each serving contains about 360 calories. It’s a balanced, high-protein option for anyone looking to spice up their routine.

Spicy Korean Squid and Fried Tofu Stir Fry with Gochujang: A Flavor-Packed Recap

This dish is a celebration of Korean flavors—tender squid, crispy tofu, and punchy gochujang sauce—served up in a flash. Its harmonious balance of textures and robust, spicy-sweet notes make it an undeniable favorite for any night of the week.

Instructions

1. Start by prepping your vegetables. For quick, uniform slicing, use the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper. Place all veggies in separate bowls and pat tofu dry with kitchen towels.
2. Heat 1 tablespoon oil in your SENSARTE Nonstick Frying Pan Skillet, 9.5 Inch over medium-high heat. Fry tofu cubes in a single layer until golden brown on all sides (about 2–3 minutes per side). Remove and set on a plate lined with a sheet of Reynolds Kitchens Brown Parchment Paper Roll to drain excess oil.
3. Whisk together all sauce ingredients in a bowl, or blend for the silkiest texture with a Ninja BL610 Professional 72 Oz Countertop Blender.
4. Wipe out the skillet, add the remaining tablespoon of oil, and heat to medium-high. Add onion and carrot; stir fry for 1–2 minutes until slightly softened. Then add red bell pepper and cook for another minute.
5. Increase heat to high, add squid, and toss just until opaque—about 1–2 minutes. Quickly return tofu to the pan and pour in the sauce. Stir-fry everything together for 1–2 minutes, ensuring even coating and squidding (pun intended) overcooking!
6. Remove from heat. Garnish with sliced scallions and sprinkle with toasted sesame seeds.
7. Serve immediately over steamed rice or with fresh lettuce leaves for wrapping. Store any leftovers in Rubbermaid Brilliance Food Storage Containers for an ultra-fresh next-day meal.

Cook and Prep Times

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes