Pan-Seared Korean-Style Spicy Tofu with Gochujang Glaze

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

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 drafted and published.

Crisply pan-seared tofu cubes tossed in a bold, spicy-sweet gochujang glaze, garnished with toasted sesame seeds and scallions for a vibrant Korean vegetarian dish. This Korean-inspired vegetarian recipe, ready in about 25 minutes, pairs vegetable oil, 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 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: 10 min Cook: 15 min Serves 3 Korean cuisine 280 cal/serving

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Ingredients

14 ounces extra-firm tofu, pressed and cut into 1-inch cubes
2 tablespoons vegetable oil
3 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
2 garlic cloves, minced
1 teaspoon toasted sesame oil
2 stalks scallions, thinly sliced
1 tablespoon toasted sesame seeds

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Instructions

Step 1: Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add 14 ounces extra-firm tofu cubes and cook undisturbed for 4 minutes until the bottoms are golden and crispy.
Step 2: Carefully flip the tofu cubes and cook for an additional 4 minutes until all sides are golden and crisp.
Step 3: In a small bowl, whisk together 3 tablespoons gochujang, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 2 minced garlic cloves, and 1 teaspoon toasted sesame oil until smooth.
Step 4: Pour the gochujang glaze over the tofu in the skillet, tossing gently to coat. Cook for 2 minutes more until the sauce thickens and clings to the tofu.
Step 5: Remove from heat and garnish with 2 thinly sliced scallions and 1 tablespoon toasted sesame seeds before serving.