Baked Korean-Inspired Spicy Tofu with Sesame and Scallions

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Firm tofu baked in a lively Korean-style spicy glaze, garnished with toasted sesame seeds and fresh scallions for a satisfying vegan dish. This Korean-inspired sushi recipe (vegan), ready in about 35 minutes, pairs firm tofu, gochujang (Korean chili paste), soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

Prep: 10 min Cook: 25 min Serves 3 Korean cuisine 250 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

400 g, drained and pressed firm tofu
3 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp maple syrup
1 tbsp sesame oil
2, minced garlic cloves
1 tsp, grated fresh ginger
3, sliced thin scallions
1 tbsp toasted sesame seeds
1 tbsp vegetable oil

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F (200°C). Cut 400 g firm tofu into 1-inch cubes and place on a baking sheet lined with parchment paper. Drizzle 1 tbsp vegetable oil over tofu and toss gently to coat.
Step 2: In a small bowl, whisk together 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tbsp sesame oil, 2 minced garlic cloves, and 1 tsp grated fresh ginger until smooth.
Step 3: Brush the spicy glaze evenly over the tofu cubes, reserving a little for serving.
Step 4: Bake tofu for 25 minutes, flipping halfway through, until edges are slightly crispy and glaze caramelizes.
Step 5: Remove tofu from oven and sprinkle with 3 sliced scallions and 1 tbsp toasted sesame seeds. Serve immediately with extra glaze on the side.