Pan-Seared Tofu with Spicy Korean Gochujang Glaze and Sesame Spinach

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

Crispy pan-seared tofu coated in a spicy-sweet gochujang glaze served with tender sesame-seasoned spinach for a flavorful Korean-inspired vegetarian dish. This korean-inspired vegetarian (gluten-free) ready in about 30 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 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 15 min Cook: 15 min Serves 3 Korean cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey until smooth to create the spicy glaze.
  2. Step 2: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat until shimmering.
  3. Step 3: Add 14 oz extra-firm tofu slabs in a single layer and cook for 4-5 minutes on each side until golden and crispy.
  4. Step 4: Reduce heat to medium-low, pour the gochujang glaze over the tofu, and gently turn the tofu to coat all sides. Cook for 2 minutes until the sauce thickens and clings to the tofu.
  5. Step 5: In a separate skillet, warm remaining 1 tbsp sesame oil over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
  6. Step 6: Add 4 cups baby spinach to the skillet and cook, stirring frequently, for 2-3 minutes until spinach is wilted but still vibrant green.
  7. Step 7: Plate the tofu over the sesame spinach, garnish with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions, and serve immediately.

Frequently asked questions

How long does Pan-Seared Tofu with Spicy Korean Gochujang Glaze and Sesame Spinach take to make?

Total time is about 30 minutes (15 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 Tofu with Spicy Korean Gochujang Glaze and Sesame Spinach?

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 Tofu with Spicy Korean Gochujang Glaze and Sesame Spinach?

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 Korean Gochujang Glaze and Sesame Spinach 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 Korean Gochujang Glaze and Sesame Spinach vegetarian?

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

Related recipes