Crisp Pan-Fried Korean Tofu with Gochujang Glaze

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

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.

Golden pan-fried tofu cubes glazed with a spicy-sweet Korean gochujang sauce, perfect as a vegetarian main or side. This Korean-inspired vegetarian recipe, ready in about 40 minutes, pairs extra firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 25 min Cook: 15 min Serves 3 Korean cuisine 280 cal/serving

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Ingredients

14 oz block extra firm tofu
3 tbsp cornstarch
4 tbsp vegetable oil
2 tbsp gochujang (Korean chili paste)
1 tbsp soy sauce
1 tbsp honey
1 tsp rice vinegar
1 tsp sesame oil
2 stalks, thinly sliced green onions
1 tbsp toasted sesame seeds

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Instructions

Step 1: Drain and press 14 oz extra firm tofu for 20 minutes to remove excess moisture, then cut into 1-inch cubes.
Step 2: Toss tofu cubes gently in 3 tbsp cornstarch until evenly coated.
Step 3: Heat 4 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes in a single layer and fry for 3-4 minutes per side until golden brown and crisp, then transfer to a paper towel-lined plate.
Step 4: In a small bowl, whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp rice vinegar, and 1 tsp sesame oil until smooth.
Step 5: Reduce heat to medium, add the sauce mixture to the skillet and cook for 1-2 minutes until bubbling and thickened.
Step 6: Return tofu to the skillet and toss gently to coat all pieces with the glaze, cooking for another minute.
Step 7: Remove from heat, garnish with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds before serving.