Pan-Seared Korean Spicy Tofu with Gochujang and Scallions

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

Firm tofu pan-seared to golden crispness and tossed in a spicy-sweet sauce made with gochujang, garlic, and scallions for a vibrant Korean-inspired dish. This korean-inspired vegetarian ready in about 35 minutes pairs block extra-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 280 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: 20 min Cook: 15 min Serves 3 Korean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Drain and press 14 oz extra-firm tofu for 15 minutes to remove excess water, then cut into 1-inch thick slices.
  2. Step 2: Heat 2 tbsp vegetable oil in a nonstick skillet over medium-high heat. Add tofu slices and cook for 4-5 minutes on each side until golden brown and crispy at the edges.
  3. Step 3: Meanwhile, whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 3 minced garlic cloves in a small bowl until smooth.
  4. Step 4: Reduce heat to medium-low, pour the sauce over the tofu in the skillet, and cook for 2 minutes until the sauce thickens and coats the tofu evenly.
  5. Step 5: Remove from heat and drizzle 1 tsp sesame oil over the tofu, then garnish with 3 thinly sliced scallions and 1 tsp toasted sesame seeds before serving.

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Frequently asked questions

How long does Pan-Seared Korean Spicy Tofu with Gochujang and Scallions take to make?

Total time is about 35 minutes (20 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 Spicy Tofu with Gochujang and Scallions?

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 block extra-firm tofu from drying out.

Can I substitute ingredients in Pan-Seared Korean Spicy Tofu with Gochujang and Scallions?

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 Spicy Tofu with Gochujang and Scallions 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.

What goes well with Pan-Seared Korean Spicy Tofu with Gochujang and Scallions?

Korean vegetarian 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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