Stir-Fried Korean Tofu with Spicy Gochujang Glaze

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

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.

Pan-fried tofu cubes tossed in a spicy, sweet, and savory gochujang sauce for a satisfying Korean-inspired vegetarian dish. This Korean-inspired vegetarian recipe, ready in about 35 minutes, pairs extra 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 extra firm tofu
3 tbsp cornstarch
3 tbsp vegetable oil
2 minced garlic cloves
2 tbsp gochujang (Korean chili paste)
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
1 tsp sesame oil
2 sliced green onions
1 tbsp toasted sesame seeds

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Instructions

Step 1: Press excess moisture from 14 oz extra firm tofu by wrapping it in paper towels and placing a heavy object on top for 15 minutes. Cut tofu into 1-inch cubes.
Step 2: Toss tofu cubes gently with 3 tbsp cornstarch until evenly coated.
Step 3: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes in a single layer and fry for 3-4 minutes per side until all sides are golden and crispy. Remove tofu and set aside.
Step 4: In the same skillet, add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
Step 5: Stir in 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey. Cook sauce for 2 minutes until it thickens slightly.
Step 6: Return crispy tofu to the skillet and toss to coat evenly with the sauce. Drizzle 1 tsp sesame oil over the top and stir.
Step 7: Garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.