Pan-Fried Tofu with Spicy Korean Gochujang Glaze

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Golden pan-fried tofu cubes glazed in a spicy, sweet, and savory Korean gochujang sauce for a flavorful vegan main. This Korean-inspired vegan recipe, ready in about 27 minutes, pairs firm tofu, 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 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 cut into 1-inch cubes firm tofu
• 3 tbsp vegetable oil
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 2 cloves minced garlic
• 2 stalks thinly sliced green onions
• 1 tbsp toasted sesame seeds

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add 14 oz firm tofu cubes (pressed and cut into 1-inch pieces) and pan-fry for 3-4 minutes on each side until golden and crispy. Remove tofu and set aside.
2. Step 2: In a small bowl, whisk 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, and 2 minced garlic cloves until well combined.
3. Step 3: Lower heat to medium, return tofu to the skillet, and pour the gochujang glaze over it. Toss gently and cook for 2-3 minutes until tofu is fully coated and glaze thickens slightly.
4. Step 4: Remove from heat and garnish with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds before serving.