Gochujang Honey Glazed Tofu with Quick Pickled Cucumbers
Sautéed tofu cubes are coated in a sweet-spicy gochujang honey glaze and paired with tangy quick-pickled cucumbers for a vibrant, flavor-packed meal ready in under 20 minutes. Perfect for a satisfying lunch or weeknight dinner with steamed rice.
- 14 oz firm tofu, drained and pressed
- 2 tbsp cornstarch
- 2 tbsp neutral oil (e.g., canola or grapeseed)
- 2 tbsp gochujang (Korean chili paste)
- 1.5 tbsp honey
- 1 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 cup English cucumber, thinly sliced
- 1 tsp sugar
- 1 tsp toasted sesame oil
- 1 tsp sesame seeds
- 2 tbsp scallions, thinly sliced
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Instructions
Combine sliced cucumbers, 1 tablespoon rice vinegar, and sugar in a small bowl. Toss and set aside to quick pickle.
Cut tofu into 3/4-inch cubes and pat dry. Toss with cornstarch to coat evenly.
⏱️ 2 minutesHeat oil in a large nonstick skillet over medium-high heat. Add tofu cubes in a single layer and cook until golden and crisp on all sides, turning occasionally, about 6 minutes.
⏱️ 6 minutes 🌡️ medium-highWhile tofu cooks, whisk gochujang, honey, soy sauce, remaining 1 tablespoon rice vinegar, and sesame oil in a small bowl.
⏱️ 1 minutePour sauce over crispy tofu. Toss to coat and cook for 1-2 minutes, until glaze thickens and tofu is glossy.
⏱️ 1 minute 🌡️ medium-highServe glazed tofu topped with sesame seeds and scallions, alongside pickled cucumbers. Enjoy with steamed rice if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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