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Gochujang Tofu Veggie Stir-fry in bowl

Gochujang Tofu Veggie Stir-Fry with Vermicelli

  • Author: Chef Cindy
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Stir-fry
  • Cuisine: Healthy
  • Diet: Vegan


Gochujang Tofu Veggie Stir-Fry with Vermicelli is an easy vegan stir-fry to make for a weekday meal. It’s healthy, delicious, and warming for a fall/winter dinner. 



2 Tbsp olive oil

1/2 red onion, diced

1 package shiitake mushrooms, sliced

2 carrots, sliced diagonally

1 block tofu, pressed & cubed

2 celery stalks or bok choy, sliced 

2 cups kale, chopped

2 1/2 cups vegetable broth

1 tsp tamari

1 tsp brown rice vinegar

5 drops umeboshi plum vinegar

2 Tbsp Gochujang Fermented Chili Sauce *Garlic, Mother-In-Laws Brand recommended

2 Tbsp Mirin Rice Cooking Wine

2 green onions, chopped 

5 drops toasted sesame oil

3 Instant Whole Grain Rice Vermicelli Portions

1 bunch cilantro, chopped


  1. Prep all ingredients. Heat water in a separate pot for vermicelli.
  2. Heat oil in a large non-stick pan. Add onion and shiitake, cook for 5 minutes stirring occasionally.
  3. Add carrots and cook for another 5 minutes. Gently stir in tofu, celery, bok choy, and kale. Add broth mixture and simmer until ingredients are tender. 
  4. Add greens onion and sesame oil. Heat thoroughly. 
  5. Cook vermicelli according to directions.
  6. Serve individually in bowls – vermicelli covered with tofu mixture and juices and topped with cilantro. 

Keywords: korean tofu gochujang, gochujang stir fry vegetables