Pan-Fried Gochujang Tofu with Sesame Spinach Salad

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Crispy pan-fried tofu glazed with a spicy-sweet gochujang sauce served over a refreshing sesame spinach salad. This Korean-inspired vegan recipe (vegetarian), ready in about 22 minutes, pairs firm tofu, gochujang paste, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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.

Ingredients

• 14 oz, pressed and cut into 1/2-inch slices firm tofu
• 2 tbsp gochujang paste
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp rice vinegar
• 2 tbsp, divided sesame oil
• 4 cups baby spinach
• 1 tbsp, toasted sesame seeds
• 2, thinly sliced green onions
• 1, minced garlic clove

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Instructions

1. Step 1: In a small bowl, whisk together 2 tbsp gochujang paste, 1 tbsp soy sauce, 1 tbsp honey, and 1 tsp rice vinegar until smooth.
2. Step 2: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu slices and cook for 4 minutes per side until golden and crispy.
3. Step 3: Pour the gochujang sauce over the tofu in the skillet and cook for 1-2 minutes, spooning the sauce to thoroughly coat the tofu and allowing it to thicken slightly.
4. Step 4: Meanwhile, in a mixing bowl, toss 4 cups baby spinach with 1 tbsp sesame oil, 1 minced garlic clove, 1 tbsp toasted sesame seeds, and 2 thinly sliced green onions until well combined.
5. Step 5: Plate the glazed tofu atop the sesame spinach salad and serve immediately.