Stir-Fried Korean Spicy Tofu with Sesame and Scallions

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

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.

Firm tofu cubes stir-fried in a spicy Korean gochujang sauce, garnished with toasted sesame seeds and fresh scallions for a bold umami dish. This Korean-inspired vegetarian recipe, ready in about 35 minutes, pairs firm tofu, 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.

Prep: 20 min Cook: 15 min Serves 3 Korean cuisine 280 cal/serving

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Ingredients

14 oz block firm tofu
3 tbsp cornstarch
3 tbsp vegetable oil
2 tbsp gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
3 cloves minced garlic
1 tbsp minced ginger
3 stalks thinly sliced scallions
1 tbsp toasted sesame seeds

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Instructions

Step 1: Drain and press 14 oz firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes. Toss the tofu cubes in 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 fry for 3-4 minutes per side until golden and crisp. Remove tofu and set aside.
Step 3: Lower heat to medium and add 3 minced garlic cloves and 1 tbsp minced ginger to the skillet, sauté for 30 seconds until fragrant.
Step 4: Stir in 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey. Cook for 1-2 minutes, stirring until the sauce thickens and becomes glossy.
Step 5: Return the crispy tofu to the skillet and toss gently to coat evenly with the spicy sauce. Cook for an additional 2 minutes to heat through.
Step 6: Remove from heat and garnish with 3 thinly sliced scallions and 1 tbsp toasted sesame seeds before serving with steamed rice.