Crispy Pan-Fried Tofu with Authentic Korean Spicy Sauce

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

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 drafted and published.

Golden pan-fried tofu cubes coated in a vibrant, spicy-sweet Korean gochujang sauce. This Korean-inspired vegan recipe, ready in about 27 minutes, pairs 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: 15 min Cook: 12 min Serves 3 Korean cuisine 280 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes firm tofu
3 tbsp cornstarch
4 tbsp vegetable oil
2 tbsp gochujang (Korean chili paste)
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp honey
1 tsp minced garlic
1 tsp rice vinegar
1 tbsp toasted sesame seeds
2 tbsp sliced green onions

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Instructions

Step 1: After pressing, cut 14 oz firm tofu into 1-inch cubes and toss gently with 3 tbsp cornstarch until each piece is evenly coated.
Step 2: Heat 4 tbsp vegetable oil in a large non-stick skillet over medium-high heat until shimmering.
Step 3: Add the tofu cubes in a single layer and fry for 3-4 minutes without moving until the bottoms are golden and crispy.
Step 4: Flip the tofu cubes carefully and fry the other sides for an additional 3-4 minutes until all sides are crispy; remove tofu and set aside.
Step 5: In a small bowl, whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp honey, 1 tsp minced garlic, and 1 tsp rice vinegar until smooth.
Step 6: Lower the heat to medium, pour the sauce into the skillet, and cook for 1-2 minutes until fragrant and slightly thickened.
Step 7: Return the tofu to the skillet and toss gently to coat all pieces evenly with the sauce.
Step 8: Garnish with 1 tbsp toasted sesame seeds and 2 tbsp sliced green onions before serving immediately.