Pan-Seared Korean-Style Spicy Tofu with Sesame
Crisp on the outside, tender on the inside, this Korean-inspired spicy tofu is flavored with a savory chili sauce and toasted sesame seeds. This korean-inspired vegan ready in about 22 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 210 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.
Ingredients
- 14 oz block, pressed and cut into 1/2-inch thick slices firm tofu
- 2 tbsp vegetable oil
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 1, minced garlic clove
- 1 tsp toasted sesame oil
- 1 tbsp toasted sesame seeds
- 2, thinly sliced scallions
- 1/4 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add 14 oz of firm tofu slices (pressed and cut into 1/2-inch thick slices) and cook for 4 minutes on each side until golden and crisp. Remove tofu and set aside.
- Step 2: In a small bowl, whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, 1 minced garlic clove, and 1 tsp toasted sesame oil until smooth.
- Step 3: Return the tofu to the skillet and pour the spicy sauce over it. Cook over medium heat for 2-3 minutes, gently turning tofu to coat all sides, until the sauce thickens and glazes the tofu.
- Step 4: Sprinkle 1 tbsp toasted sesame seeds, 2 thinly sliced scallions, and 1/4 tsp black pepper over the tofu before serving immediately.
Frequently asked questions
How long does Pan-Seared Korean-Style Spicy Tofu with Sesame take to make?
Total time is about 22 minutes (10 min prep + 12 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-Style Spicy Tofu with Sesame?
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 vegetable oil from drying out.
Can I substitute ingredients in Pan-Seared Korean-Style Spicy Tofu with Sesame?
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-Style Spicy Tofu with Sesame 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-Style Spicy Tofu with Sesame?
Korean vegan 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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