Stir-Fried Korean Tofu with Spicy Gochujang Sauce
Pan-fried tofu cubes coated in a savory and spicy gochujang sauce, tossed with scallions and sesame seeds for a vibrant Korean-inspired dish. This korean-inspired vegetarian (vegetarian) ready in about 25 minutes blends vegetable oil, minced garlic cloves, gochujang (Korean chili paste) into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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, pressed and cut into 1-inch cubes extra firm tofu
- 3 tbsp vegetable oil
- 2, minced garlic cloves
- 2 tbsp gochujang (Korean chili paste)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 2 tbsp water
- 3, sliced thinly scallions
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed extra firm tofu and fry for 3-4 minutes per side until golden and crisp on all sides.
- Step 2: Remove tofu from the skillet and set aside. Lower heat to medium, add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 3: In a small bowl, whisk together 2 tbsp gochujang, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 2 tbsp water.
- Step 4: Pour the sauce mixture into the skillet and cook, stirring, for 1-2 minutes until it thickens and becomes glossy.
- Step 5: Return the tofu to the skillet and toss gently to coat the cubes thoroughly with the sauce. Cook for another minute to warm through.
- Step 6: Remove from heat and garnish with 3 thinly sliced scallions and 1 tbsp toasted sesame seeds before serving.
Equipment for this recipe
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Frequently asked questions
How long does Stir-Fried Korean Tofu with Spicy Gochujang Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Stir-Fried Korean Tofu with Spicy Gochujang Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Stir-Fried Korean Tofu with Spicy Gochujang Sauce?
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 Stir-Fried Korean Tofu with Spicy Gochujang Sauce 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 Stir-Fried Korean Tofu with Spicy Gochujang Sauce 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.
