Pan-Fried Korean Tofu with Gochujang Glaze and Sesame Spinach

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

Crispy pan-fried tofu glazed with spicy-sweet gochujang sauce served atop a bed of sesame-seasoned sautéed spinach for a vibrant Korean-inspired vegan dish. This korean-inspired vegan ready in about 30 minutes pairs cornstarch, vegetable oil, gochujang (Korean chili paste) 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.

Prep: 15 min Cook: 15 min Serves 2 Korean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 14 oz extra firm tofu and cut into 1/2-inch thick slices. Lightly coat each tofu slice with 1/4 cup cornstarch, shaking off excess.
  2. Step 2: Heat 3 tbsp vegetable oil in a large nonstick pan over medium-high heat. Add tofu slices and cook for 4-5 minutes per side until golden brown and crispy. Remove tofu and set aside.
  3. Step 3: In a small bowl, whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey or maple syrup, and 2 minced garlic cloves.
  4. Step 4: Reduce heat to medium and return tofu to the pan. Pour gochujang glaze over tofu and gently toss to coat each piece evenly, cooking for 1-2 minutes until glaze thickens and coats the tofu.
  5. Step 5: In a separate skillet, heat 1 tsp toasted sesame oil over medium heat. Add 4 cups fresh baby spinach and sauté for 2-3 minutes until wilted. Season with salt and sprinkle 1 tbsp toasted sesame seeds on top.
  6. Step 6: Plate the glazed tofu atop the sesame spinach. Garnish with 2 sliced green onions and serve immediately for a colorful Korean-inspired vegan meal.

Frequently asked questions

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

Total time is about 30 minutes (15 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 and Sesame Spinach?

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 cornstarch from drying out.

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

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 and Sesame Spinach 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 and Sesame Spinach?

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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