Pan-Fried Gochujang Tofu with Sesame Scallion Sauce

By · Reviewed by AislePrompt Editorial · ·

Golden pan-fried tofu cubes glazed with spicy-sweet gochujang and topped with a nutty sesame scallion sauce, bringing Korean-inspired flavors to your table. This korean-inspired vegan (vegan) ready in about 30 minutes blends gochujang (Korean chili paste), soy sauce, rice vinegar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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 a 14 oz block of firm tofu to remove excess moisture, then cut into 1-inch cubes. Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
  2. Step 2: Add tofu cubes in a single layer and pan-fry, turning occasionally, for 8-10 minutes until all sides are golden and crisp.
  3. Step 3: Meanwhile, in a small bowl, whisk together 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey until smooth.
  4. Step 4: Once tofu is golden, reduce heat to medium and pour the gochujang sauce over the tofu. Toss gently to coat and cook for 2 minutes until the sauce thickens and clings to the tofu.
  5. Step 5: In a separate small bowl, combine 1 tbsp sesame oil, 3 thinly sliced green onions, 1 minced garlic clove, and 1 tbsp toasted sesame seeds to make the sesame scallion sauce.
  6. Step 6: Plate the glazed tofu and drizzle the sesame scallion sauce over the top. Serve immediately with steamed rice or noodles.

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Frequently asked questions

How long does Pan-Fried Gochujang Tofu with Sesame Scallion Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Fried Gochujang Tofu with Sesame Scallion Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Fried Gochujang Tofu with Sesame Scallion Sauce?

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 Pan-Fried Gochujang Tofu with Sesame Scallion Sauce 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 Pan-Fried Gochujang Tofu with Sesame Scallion Sauce 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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