Pan-Seared Korean Spicy Tofu with Gochujang Glaze

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy pan-seared tofu coated in a spicy, sweet gochujang glaze, garnished with sesame seeds and scallions for an addictive Korean-inspired vegetarian dish. This Korean-inspired vegetarian recipe, ready in about 25 minutes, pairs extra firm tofu, gochujang (Korean chili paste), soy sauce 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: 10 min Cook: 15 min Serves 2 Korean cuisine 320 cal/serving

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Ingredients

14 oz block, drained and pressed extra firm tofu
2 tbsp gochujang (Korean chili paste)
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
2 tbsp sesame oil
2 minced garlic cloves
2 sliced green onions
1 tbsp toasted sesame seeds
3 tbsp vegetable oil

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Instructions

Step 1: Slice 14 oz extra firm tofu into eight 1/2-inch thick rectangles. Pat dry thoroughly with paper towels to remove excess moisture.
Step 2: In a small bowl, whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 2 tbsp sesame oil, and 2 minced garlic cloves to make the glaze.
Step 3: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu slices and sear for 4 minutes on each side until golden brown and crispy.
Step 4: Reduce heat to medium, pour the gochujang glaze over the tofu in the skillet, and cook for 2 minutes, spooning the sauce to coat tofu evenly until it thickens and becomes sticky.
Step 5: Remove from heat, garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds, and serve immediately with steamed rice or greens.