Pan-Seared Tofu with Spicy Gochujang Sauce and Pickled Daikon

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

Golden pan-seared tofu cubes served with a spicy, tangy gochujang sauce and crisp pickled daikon to brighten every bite. This korean-inspired vegan ready in about 40 minutes blends ounces firm tofu, cornstarch, vegetable oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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: 25 min Cook: 15 min Serves 3 Korean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 14 ounces firm tofu between paper towels for 15 minutes to remove excess moisture, then cut into 1-inch cubes. Toss the cubes gently in 3 tbsp cornstarch until lightly coated.
  2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes in a single layer and sear for 3-4 minutes per side until golden and crisp. Remove and set aside.
  3. Step 3: In a small bowl, whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 clove minced garlic, and 1 tsp grated ginger until smooth.
  4. Step 4: For quick pickled daikon, combine 1 cup julienned daikon, 1/4 cup rice vinegar, 1 tbsp sugar, and 1/2 tsp salt in a bowl. Let sit at room temperature for at least 10 minutes.
  5. Step 5: Toss the seared tofu cubes with the gochujang sauce until evenly coated and sticky.
  6. Step 6: Serve the tofu topped with the pickled daikon, garnished with 1 tsp sesame seeds and 1 tbsp thinly sliced green onions for a fresh finish.

Frequently asked questions

How long does Pan-Seared Tofu with Spicy Gochujang Sauce and Pickled Daikon take to make?

Total time is about 40 minutes (25 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Tofu with Spicy Gochujang Sauce and Pickled Daikon?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Tofu with Spicy Gochujang Sauce and Pickled Daikon?

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 Tofu with Spicy Gochujang Sauce and Pickled Daikon 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.

Is Pan-Seared Tofu with Spicy Gochujang Sauce and Pickled Daikon vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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