Spicy Korean-Style Stir-Fried Tofu with Gochujang Glaze
Crisp pan-fried tofu cubes tossed in a spicy, sweet gochujang sauce with garlic and sesame for bold Korean flavors. This korean-inspired vegetarian (vegetarian) ready in about 25 minutes pairs cornstarch, vegetable oil, garlic cloves, minced 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.
Ingredients
- 14 oz (1 block) extra-firm tofu, drained and pressed
- 3 tbsp cornstarch
- 3 tbsp vegetable oil
- 3 garlic cloves, minced
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 2 tbsp water
- 1 tsp toasted sesame seeds
- 2 stalks green onions, sliced
Instructions
- Step 1: Cut 14 oz extra-firm tofu into 1-inch cubes. Toss tofu cubes with 3 tbsp cornstarch until evenly coated.
- 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.
- Step 3: In the same skillet, reduce heat to medium and add 3 minced garlic cloves. Sauté for 30 seconds until fragrant.
- 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.
- Step 5: Return crispy tofu to skillet and toss gently to coat each piece in the gochujang glaze.
- Step 6: Remove from heat and sprinkle with 1 tsp toasted sesame seeds and 2 sliced green onions before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Korean-Style Stir-Fried Tofu with Gochujang Glaze 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 Spicy Korean-Style Stir-Fried Tofu with Gochujang Glaze?
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 cornstarch from drying out.
Can I substitute ingredients in Spicy Korean-Style Stir-Fried Tofu with Gochujang Glaze?
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 Spicy Korean-Style Stir-Fried Tofu with Gochujang Glaze for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Spicy Korean-Style Stir-Fried Tofu with Gochujang Glaze 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.
