Spicy Korean-Style Stir-Fried Tofu with Gochujang Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crisp pan-fried tofu cubes tossed in a spicy, sweet gochujang sauce with garlic and sesame for bold Korean flavors. This Korean-inspired vegetarian recipe, ready in about 25 minutes, pairs extra-firm tofu, drained and pressed, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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 2 Korean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 14 oz extra-firm tofu into 1-inch cubes. Toss tofu cubes with 3 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu cubes in a single layer and cook for 3-4 minutes per side until golden and crispy. Remove tofu and set aside.
  3. Step 3: In the same skillet, reduce heat to medium and add 3 minced garlic cloves. Sauté for 30 seconds until fragrant.
  4. Step 4: Stir together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, and 2 tbsp water. Pour sauce mixture into skillet and cook for 2 minutes until it thickens slightly.
  5. Step 5: Return crispy tofu to skillet and toss gently to coat each piece in the gochujang glaze.
  6. Step 6: Remove from heat and sprinkle with 1 tsp toasted sesame seeds and 2 sliced green onions before serving.

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