Soy-Marinated Tofu with Spicy Korean Chili Sauce and Pickled Vegetables

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Firm tofu marinated in a savory soy mixture, pan-fried until golden and served with a spicy gochujang sauce and crisp, refreshing quick pickled vegetables. This Korean recipe (vegan), ready in about 40 minutes, pairs firm tofu, 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 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 firm tofu
• 1/4 cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 tbsp gochujang
• 1 tbsp honey
• 1/2 tsp garlic powder
• 3 tbsp vegetable oil
• 1 small cucumber
• 1 medium carrot
• 1/2 cup water
• 1 tbsp sugar
• 1 tsp salt
• 2 stalks scallions

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Press 14 oz firm tofu for 20 minutes to remove excess water, then cut into 1/2-inch thick slices.
2. Step 2: In a shallow dish, mix 1/4 cup soy sauce, 1 tablespoon sesame oil, and 1/2 teaspoon garlic powder. Marinate tofu slices in this mixture for at least 15 minutes.
3. Step 3: Meanwhile, thinly slice 1 small cucumber and julienne 1 medium carrot. In a small saucepan, combine 1/2 cup water, 1 tablespoon sugar, 1 teaspoon salt, and 2 tablespoons rice vinegar. Bring to a boil and pour over the vegetables in a bowl to quick pickle for 10 minutes.
4. Step 4: In a separate bowl, whisk 2 tablespoons gochujang with 1 tablespoon honey and 1 tablespoon rice vinegar until smooth to make the spicy chili sauce.
5. Step 5: Heat 3 tablespoons vegetable oil in a large non-stick skillet over medium heat. Remove tofu from marinade, reserving marinade, and pan-fry tofu slices for 4-5 minutes per side until golden brown and crispy.
6. Step 6: Add reserved marinade to the skillet and cook an additional 1-2 minutes, spooning over tofu to glaze.
7. Step 7: Plate tofu slices, drizzle with the spicy gochujang sauce, and serve alongside the pickled cucumber and carrot. Garnish with 2 sliced scallions for freshness.