Pan-Fried Tofu with Spicy Korean Gochujang Sauce and Sesame Spinach

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

Crisp pan-fried tofu cubes tossed in a spicy-sweet gochujang sauce, served with sautéed sesame spinach for a vibrant Korean-inspired vegetarian dish. This korean-inspired vegan (vegetarian) ready in about 30 minutes blends gochujang (Korean red chili paste), soy sauce, rice vinegar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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: In a small bowl, whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 2 minced garlic cloves until smooth; set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu cubes and fry for 3-4 minutes per side until golden and crisp. Remove tofu and set aside.
  3. Step 3: Add 1 tbsp vegetable oil to the same skillet, then add 5 oz baby spinach. Sauté for 2-3 minutes until wilted but vibrant green.
  4. Step 4: Drizzle 1 tsp toasted sesame oil over spinach and toss to combine. Transfer spinach to a serving plate.
  5. Step 5: Return tofu to the skillet, pour the prepared gochujang sauce over, and toss gently to coat each piece evenly. Cook for 1-2 minutes until sauce thickens slightly.
  6. Step 6: Serve the spicy glazed tofu on top of the sesame spinach and sprinkle with 1 tsp toasted sesame seeds for a nutty finish.

Frequently asked questions

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

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Fried Tofu with Spicy Korean Gochujang Sauce and Sesame Spinach?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Fried Tofu with Spicy Korean Gochujang Sauce 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 Tofu with Spicy Korean Gochujang Sauce 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.

Is Pan-Fried Tofu with Spicy Korean Gochujang Sauce and Sesame Spinach 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.

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