Easy 30-min. Gochujang Tofu (Pan-fried)

Easy 30-min. Gochujang Tofu (Pan-fried)

When you need a budget-friendly meal, this easy gochujang tofu recipe delivers a sweet, spicy dish in 30 minutes. This Korean-inspired dinner uses minimal ingredients to beat takeout. It serves well as a fast vegan main or side dish for busy home cooks.

5 from 12 votes

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Prep Time 5

Cook Time 20

Total Time 25

Course Main Course, Side Dish

Cuisine Korean

Servings

Calories per serving 182 kcal

Ingredients

14 oz extra firm tofu
1 green onion finely chopped
2 tablespoon vegetable oil or any neutral oil

Sauce:

1 tablespoon gochujang mild
1 tablespoon sesame seeds toasted kind
1 tablespoon regular soy sauce or light soy sauce
1 teaspoon sesame oil toasted kind
½ tablespoon cornstarch
1 teaspoon white granulated sugar
½ teaspoon gochugaru
½ cup water cold

Instructions

Remove the tofu from the package and drain the liquid. Pat the block dry with paper towels to eliminate surface moisture. You may use a tofu press here if you have one.
Cut the block into uniform ½-inch-thick rectangles and set them aside.
Combine the listed sauce ingredients in a small bowl. Whisk until the gochujang paste completely dissolves into the liquid, then set it aside.
Heat a layer of vegetable oil in a large pan over medium heat. Fry the tofu slices in small batches until they turn golden brown, cooking for 5 to 7 minutes on each side.
Pour the sauce into the pan in a circular motion to cover the tofu. Simmer the liquid until it thickens into a glaze, about 30 seconds. Gently toss the tofu slices until they are evenly coated.
Remove the pan from the heat and sprinkle chopped green onions across the top. Serve hot.

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