Pan-Seared Korean Gochujang Tofu with Sesame Spinach

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

Crisp pan-seared tofu glazed with spicy-sweet gochujang sauce, served alongside sesame-seasoned wilted spinach for a balanced Korean-inspired vegetarian dish. This korean-inspired vegetarian (vegetarian) ready in about 30 minutes pairs gochujang (Korean chili paste), soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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.

Prep: 15 min Cook: 15 min Serves 3 Korean cuisine 290 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 2 minced garlic cloves until smooth and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu slices in a single layer and cook for 4-5 minutes per side until golden and crisp. Remove tofu and set aside.
  3. Step 3: Lower heat to medium and pour the gochujang sauce into the skillet. Cook for 2 minutes, stirring, until sauce thickens and bubbles.
  4. Step 4: Return tofu to the skillet, turning to coat each piece in the thickened sauce. Cook for 1 more minute, then transfer tofu with sauce to a serving plate.
  5. Step 5: In a separate large skillet, heat 1 tbsp vegetable oil over medium heat. Add 6 cups fresh spinach, 1 tbsp toasted sesame oil, 1/2 tsp salt, and 1/4 tsp black pepper. Sauté for 2-3 minutes until spinach is just wilted.
  6. Step 6: Transfer spinach to a bowl and sprinkle with 1 tbsp toasted sesame seeds. Serve alongside the glazed tofu.

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Frequently asked questions

How long does Pan-Seared Korean Gochujang Tofu with 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-Seared Korean Gochujang Tofu with 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 soy sauce from drying out.

Can I substitute ingredients in Pan-Seared Korean Gochujang Tofu with 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-Seared Korean Gochujang Tofu with Sesame Spinach 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-Seared Korean Gochujang Tofu with 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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