Pan-Fried Korean Tofu with Gochujang Glaze

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

Firm tofu pan-fried until golden and finished with a sticky, spicy-sweet gochujang glaze for a flavorful Korean-inspired dish. This korean-inspired vegan ready in about 25 minutes pairs sesame 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 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.

Prep: 10 min Cook: 15 min Serves 2 Korean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp sesame oil in a large non-stick skillet over medium heat until hot but not smoking. Carefully add 14 oz extra-firm tofu slices (pressed and cut into 1/2-inch thick pieces) and fry for 4-5 minutes per side until each side is golden brown and crisp.
  2. Step 2: While tofu cooks, whisk together 3 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 minced garlic clove in a small bowl until smooth.
  3. Step 3: Once tofu is golden, reduce heat to low and pour the gochujang glaze over the tofu in the skillet. Spoon the sauce over the tofu, cooking for 2-3 minutes until the glaze thickens and coats the tofu with a sticky sheen.
  4. Step 4: Remove from heat and sprinkle 1 tsp toasted sesame seeds and 1 thinly sliced green onion over the tofu before serving.

Frequently asked questions

How long does Pan-Fried Korean Tofu with Gochujang Glaze take to make?

Total time is about 25 minutes (10 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 Tofu with Gochujang Glaze?

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 sesame oil from drying out.

Can I substitute ingredients in Pan-Fried Korean Tofu with Gochujang Glaze?

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 Tofu with Gochujang Glaze for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

What goes well with Pan-Fried Korean Tofu with Gochujang Glaze?

Korean vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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