Spicy Korean-Style Stir-Fried Tofu with Sesame and Scallions
Firm tofu stir-fried with a spicy gochujang glaze, toasted sesame seeds, and fresh scallions for a vibrant vegetarian dish. This korean-inspired vegetarian (vegetarian) ready in about 30 minutes pairs drained and pressed firm tofu block, cornstarch, vegetable oil 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, drained and pressed firm tofu block
- 2 tbsp cornstarch
- 3 tbsp vegetable oil
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 2 cloves, minced garlic cloves
- 3 stalks, sliced thin scallions
- 1 tbsp toasted sesame seeds
- 1 tsp sesame oil
Instructions
- Step 1: Cut 14 oz firm tofu into 1/2-inch cubes and toss gently with 2 tbsp cornstarch until all pieces are lightly coated.
- Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat for 2 minutes. Add the tofu cubes in a single layer and cook for 3-4 minutes without stirring until the bottoms are golden and crispy.
- Step 3: Flip tofu cubes and cook an additional 3-4 minutes, turning occasionally, until all sides are browned and crispy. Remove tofu from skillet and set aside.
- Step 4: In a small bowl, whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 2 minced garlic cloves until smooth.
- Step 5: Reduce heat to medium, pour the sauce mixture into the skillet, and cook for 1-2 minutes until it thickens and becomes glossy.
- Step 6: Return the crispy tofu to the skillet and toss gently to coat evenly with the sauce.
- Step 7: Stir in 3 sliced scallions, 1 tsp sesame oil, and sprinkle 1 tbsp toasted sesame seeds on top before serving.
Frequently asked questions
How long does Spicy Korean-Style Stir-Fried Tofu with Sesame and Scallions 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 Spicy Korean-Style Stir-Fried Tofu with Sesame and Scallions?
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 Sesame and Scallions?
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 Sesame and Scallions 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 Spicy Korean-Style Stir-Fried Tofu with Sesame and Scallions 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.
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