Pan-Seared Korean Spicy Tofu with Gochujang Glaze
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 (vegetarian) ready in about 25 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 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.
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
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.
Equipment for this recipe
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Frequently asked questions
How long does Pan-Seared Korean Spicy Tofu with Gochujang Glaze take to make?
Total time is about 25 minutes (10 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 Glaze?
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 Spicy Tofu with Gochujang Glaze?
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 Glaze 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-Seared Korean Spicy Tofu with Gochujang Glaze 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.
