Crisp Pan-Fried Tofu with Spicy Korean Gochujang Glaze

By AislePrompt Editorial · ·

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 coated in a spicy, sweet, and savory gochujang glaze, delivering a delicious Korean-inspired vegan dish. This Korean-inspired vegan recipe, ready in about 37 minutes, pairs extra-firm tofu, cornstarch, canola 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: 12 min Serves 3 Korean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Drain and press 14 oz extra-firm tofu for 20 minutes to remove excess moisture, then cut into 1-inch cubes. Toss the cubes with 3 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 3 tbsp canola oil in a large non-stick skillet over medium-high heat until shimmering. Add tofu cubes in a single layer and pan-fry for 3-4 minutes per side until all sides are golden and crisp.
  3. Step 3: In a small bowl, whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, and 2 tbsp water until smooth.
  4. Step 4: Pour the gochujang glaze over the crispy tofu in the skillet and cook for 1-2 minutes, gently tossing to coat the tofu evenly until the sauce thickens and becomes glossy.
  5. Step 5: Remove from heat, sprinkle 1 tsp sesame seeds and 2 thinly sliced green onions on top before serving.

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