Sautéed Korean Spicy Tofu with Gochujang and Sesame

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

Silky tofu cubes pan-fried and glazed in a spicy, savory gochujang sauce with toasted sesame seeds and scallions. This korean-inspired vegetarian ready in about 25 minutes pairs firm tofu, gochujang, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 220 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 Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Drain and pat dry 14 oz firm tofu, then cut into 1-inch cubes. Heat 2 tbsp vegetable oil in a non-stick skillet over medium-high heat and fry tofu cubes for 3-4 minutes per side until golden and crispy on all edges.
  2. Step 2: In a small bowl, whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 2 tsp sesame oil, 1 tsp sugar, and 3 tbsp water until smooth.
  3. Step 3: Remove tofu from skillet and wipe excess oil. Lower heat to medium, add 3 minced garlic cloves, and sauté for 30 seconds until fragrant.
  4. Step 4: Pour the gochujang sauce mixture into the skillet and cook for 2 minutes until it thickens and coats the pan.
  5. Step 5: Return tofu to the skillet, toss gently to coat all pieces evenly, and cook for another 1 minute to infuse flavors.
  6. Step 6: Remove from heat, sprinkle with 1 tbsp toasted sesame seeds and 2 thinly sliced scallions before serving warm.

Frequently asked questions

How long does Sautéed Korean Spicy Tofu with Gochujang and Sesame 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 Sautéed Korean Spicy Tofu with Gochujang and 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 firm tofu from drying out.

Can I substitute ingredients in Sautéed Korean Spicy Tofu with Gochujang and 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 Sautéed Korean Spicy Tofu with Gochujang and 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.

Is Sautéed Korean Spicy Tofu with Gochujang and Sesame 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.

Related recipes