Easy vegan spicy tteok stir fry with tofu

Today I want to show you an easy, super delicious, spicy korean recipe. If you don’t know this by now, I love korean food. As a huge fan of korean food I love experimenting with food and finding plant-based alternatives is the best way to do that! Sometimes weird things happen and they turn out to be super good, like this vegan spicy tteok.

As it is saturday, the recipe post comes with a video recipe that you can check out right here :


To make this stir fry, you will need:

  • The essentials : Rice cakes or tteok (I used frozen) and gochujang.
  • The veggies: Whatever you have in the fridge will work well, I used some mushrooms, soy bean sprouts, spinach, garlic, zucchini and yellow pepper.
  • Some tofu
  • Sesame oil & soy sauce
  • Some veggie broth

How to make this vegan spicy tteok?

Marinate the tofu with the gochujang, a bit of soy sauce & sesame oil and leave on the side for at least 30 minutes. While the tofu marinates, we are also going to soak the tteok with water.

Then, we will cut the veggies: zucchini in sticks, mushrooms in slices and yellow bell pepper in cubes. We are going to start cooking it: zucchini, garlic, bell pepper, mushrooms, soy bean sprouts. Each veggie leaving it around 1 minutes cooking on its own.

Add the tofu & all the sauce. Don’t hesitate adding a bit more veggie broth if it’s too thick. Cook for 5 minutes then add the tteok. We are going to cook it all together for 10 minutes and then we will add the spinach. Simmer for 5 minutes and voilà, it’s all ready !

Want other korean vegan recipes?

Check out my previous vegan korean recipes:

Easy vegan spicy tteok stir fry with tofu

Super easy to make vegan spicy tteok stir-fry. Perfect for some treat yourself lunch or dinner, or honestly, anytime you feel like it.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Korean
Keyword: honey glazed tofu, mushrooms, spinach, tteok, zucchini
Servings: 2 people


  • 1 zucchni
  • 1 cup soy bean sprouts
  • 1/2 cup yellow bell pepper
  • 1 cup baby spinach
  • 400 g tofu
  • 6 mushrooms
  • 2 garlic cloves
  • 2 servings rice cake
  • 2-3 tbsp gochujang
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • A bit of veggie broth


  • If you are using frozen rice cakes, soak them in water while you prep the veggies and start cooking the recipe.
  • Cut all the veggies in sticks. Mash the garlic.
  • Prepare the tofu sauce: gochujang, a bit of sesame oil and a splash of soy sauce. Add a tiny bit of veggie broth to mix it better.
  • Cut the tofu in sticks and mix it with the sauce.
  • Cook the veggies in the following order: Zucchni (5 minutes), then garlic, yellow bell pepper, mushrooms, soy bean sprouts. Cook all for 5 minutes.
  • Add the tofu and cook for 5 more minutes.
  • Add the tteok and a bit more veggie broth to make it more saucey. If you want it more spicy, add more gochujang.
  • Add the spinach and simmer for 10 more minutes.
  • Enjoy !

Recette en français – Sauté de tteok et tofu épicé


  • 1 courgette
  • 150g pousses soja
  • 1/2 poivron jaune
  • 1 poignée d’épinards
  • 200g de champignons
  • 2 gousses d’ail
  • 400g tofu
  • 2 portions tteok (gâteaux riz)
  • 2-3 cuillères a soupe de gochujang
  • 1 cuillère à soupe de sauce soja et 1 cuillère à café d’huile de sésame.
  • Un peu de bouillon végétal


  • Si vous utilisez des gâteaux de riz surgelés, trempez-les dans l’eau pendant 15-20 minutes.
  • Préparer la sauce tofu: gochujang, sauce soja et huile de sésame. Ajouter un peu de bouillon si besoin.
  • Couper le tofu en batônnets et mélanger avec la sauce.
  • Cuire les légumes: courgette (5 minutes), ail, poivron jaune, champignons, pousses soja pendant 5 minutes de plus.
  • Ajouter le tofu et cuire pendant 5 minutes.
  • Puis ajouter le tteok et un peu plus de bouillon. Ajouter un peu plus de gochujang si vous le souhaitez plus épicé.
  • Cuire pendant 10 minutes puis ajouter les épinards et mijoter pendant 5 minutes.
  • Bon appétit !

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