Pan-Fried Korean-Style Spicy Tofu with Sesame
Firm tofu pan-fried until golden and tossed in a spicy-sweet Korean chili sauce with toasted sesame seeds. This korean-inspired vegetarian (vegetarian) ready in about 35 minutes pairs vegetable oil, gochujang (Korean chili paste), soy sauce 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.
Ingredients
- 14 oz block, pressed and sliced into 1/2-inch slabs firm tofu
- 3 tbsp vegetable oil
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 2 cloves, minced garlic cloves
- 1 tbsp toasted sesame seeds
- 2 stalks, thinly sliced green onions
Instructions
- Step 1: Drain and press 14 oz firm tofu for 15 minutes, then slice into eight 1/2-inch slabs. Pat dry with paper towels.
- Step 2: Heat 3 tbsp vegetable oil in a non-stick pan over medium-high heat. Add tofu slabs and fry for 4-5 minutes on each side until golden and crisp. Remove tofu and set aside.
- Step 3: In a small bowl, whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 2 minced garlic cloves until smooth.
- Step 4: Reduce heat to medium-low, pour sauce into the pan, and cook for 2 minutes stirring until it thickens slightly and becomes fragrant.
- Step 5: Return tofu to the pan and toss gently to coat all pieces evenly in the sauce. Sprinkle 1 tbsp toasted sesame seeds and 2 sliced green onions on top before serving hot.
Equipment for this recipe
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Frequently asked questions
How long does Pan-Fried Korean-Style Spicy Tofu with Sesame take to make?
Total time is about 35 minutes (20 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 Pan-Fried Korean-Style Spicy Tofu with Sesame?
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 vegetable oil from drying out.
Can I substitute ingredients in Pan-Fried Korean-Style Spicy Tofu with Sesame?
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 Korean-Style Spicy Tofu with Sesame 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 Korean-Style Spicy Tofu with Sesame vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
