Crispy Korean-Style Tofu with Gochujang Glaze and Sesame Broccoli

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-fried tofu coated in a sticky, spicy gochujang glaze served alongside sautéed broccoli with garlic and toasted sesame seeds for a satisfying vegan Korean-inspired dish. This korean-inspired vegan (vegan) ready in about 30 minutes pairs cornstarch, vegetable oil, gochujang (Korean chili paste) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Cook: 15 min Serves 3 Korean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Press 14 oz extra-firm tofu for 20 minutes, then cut into 1/2-inch cubes. Toss tofu cubes in 1/4 cup cornstarch until evenly coated.
  2. Step 2: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add tofu cubes in a single layer and cook for 3-4 minutes per side until golden and crispy. Remove tofu from skillet and set aside.
  3. Step 3: In a small bowl, whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp maple syrup, 2 minced garlic cloves, and 1 tsp grated fresh ginger.
  4. Step 4: In the same skillet, add 4 cups broccoli florets and sauté with 1 tbsp sesame oil over medium heat for 5-6 minutes until bright green and tender-crisp.
  5. Step 5: Return tofu to the skillet and pour the gochujang glaze over it. Toss gently and cook for 2 more minutes until tofu is well coated and glaze thickens.
  6. Step 6: Sprinkle 1 tbsp toasted sesame seeds and 2 thinly sliced green onions over the tofu and broccoli before serving.

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Frequently asked questions

How long does Crispy Korean-Style Tofu with Gochujang Glaze and Sesame Broccoli take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Crispy Korean-Style Tofu with Gochujang Glaze and Sesame Broccoli?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cornstarch from drying out.

Can I substitute ingredients in Crispy Korean-Style Tofu with Gochujang Glaze and Sesame Broccoli?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crispy Korean-Style Tofu with Gochujang Glaze and Sesame Broccoli for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Crispy Korean-Style Tofu with Gochujang Glaze and Sesame Broccoli vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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