Name: Gochujang Tofu Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Korean
Ingredients: 1 pack extra-firm tofu (12-14 oz); 2 tbsp avocado oil (can substitute vegetable oil); 2 tbsp cornstarch; 1 tbsp minced ginger; 2 garlic cloves, minced; 3 tbsp Gochujang (Korean red chili paste); 1 tbsp soy sauce (can substitute tamari); 1 tbsp brown sugar (or honey); 2 tsp rice vinegar; 2 scallions, sliced

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If you’re on the hunt for a vibrant, flavor-packed vegetarian dish, this Gochujang Tofu recipe is an absolute game changer. Crispy on the outside, tender on the inside, and coated in a luscious, spicy-sweet Korean chili paste sauce, it brings together incredible textures and bold flavors that will make your taste buds sing. Whether you’re adding some excitement to your weeknight dinner or looking for a crowd-pleaser that’s as delicious as it is satisfying, this dish delivers every single time.

Ingredients You’ll Need

These ingredients are wonderfully straightforward but essential to crafting the perfect balance of crispy texture and that signature savory, slightly sweet kick that makes the Gochujang Tofu shine. Each one plays its part, from the sturdy tofu base to the punchy garlic and ginger and, of course, the fiery gochujang that ties everything together.

Extra-firm tofu (12-14oz): The star of the dish, it holds up well for baking and soaks up flavors beautifully.
Avocado oil (2 tbsp): Adds a clean, high-heat-friendly fat for crisping tofu without overpowering flavors.
Cornstarch (2 tbsp): This helps create that irresistible crispy coating on the tofu pieces.
Minced ginger (1 tbsp): Brings a fresh, zesty warmth that complements the heat of the sauce.
Garlic cloves, minced (2): Adds depth and aromatic richness to the dish.
Sliced scallions (optional): For a fresh, mild onion bite and a pop of color on top.
Gochujang (3 tbsp): Korea’s signature red chili paste, delivering spicy, umami-packed flavor.
Soy sauce (1 tbsp): Brings saltiness and umami; tamari is a great gluten-free option.
Brown sugar (1 tbsp): Balances out the spice with just a touch of sweetness; honey works too.
Rice vinegar (2 tsp): Adds a bright tang to round out the sauce perfectly.

How to Make Gochujang Tofu

Step 1: Prepare the Tofu

Start by pressing out as much moisture from the tofu as you can. This step is crucial because the drier the tofu, the crispier it’ll get once baked. Use a clean kitchen towel, paper towels, or a tofu press if you have one. Then rip or cut the tofu into nugget-sized pieces – smaller pieces help build that perfect crispy bite every time.

Step 2: Coat and Crisp the Tofu

Toss the tofu pieces with one tablespoon of avocado oil and the cornstarch until they’re evenly coated. The cornstarch is your secret weapon here for that golden, crunchy exterior. Lay them out in a single layer on a parchment-lined baking sheet and pop them into a 425-degree Fahrenheit oven. Bake for 20-25 minutes or until crispy and lightly browned, flipping halfway through to ensure even cooking.

Step 3: Mix the Gochujang Sauce

While the tofu is baking, whisk together the gochujang, soy sauce, brown sugar, and rice vinegar in a bowl. This sauce is the heart and soul of your Gochujang Tofu, packing a punch with a perfect balance of sweet, spicy, and tangy flavors.

Step 4: Sauté the Aromatics

In a large skillet, heat the remaining tablespoon of avocado oil over medium-high heat. Add the minced garlic and ginger and sauté for 1-2 minutes until fragrant and golden—this step infuses the dish with a warmth and complexity that complements the sauce beautifully.

Step 5: Combine Tofu and Sauce

Now, add your crispy tofu to the sautéed aromatics, pour the gochujang sauce over, and toss everything together gently but thoroughly. The tofu should be evenly coated, glistening with that fiery, flavorful sauce ready to excite your palate.

How to Serve Gochujang Tofu

Garnishes

Some fresh sliced scallions sprinkled on top add not just a vibrant green pop but also a mild onion crunch that cuts through the richness of the sauce. You can also add sesame seeds or freshly chopped cilantro for extra texture and aroma.

Side Dishes

This Gochujang Tofu pairs wonderfully with steamed jasmine rice or sticky white rice to soak up all that delicious sauce. For added freshness and balance, serve it alongside a simple cucumber salad or sautéed greens like bok choy or spinach.

Creative Ways to Present

Try serving this dish over a bowl of warm noodles tossed with sesame oil and soy. Or use it as a protein filling in lettuce wraps for a fun, hand-held option. You can even toss the tofu into grain bowls with roasted veggies and a drizzle of extra gochujang sauce for a wholesome meal that bursts with flavor.

Make Ahead and Storage

Storing Leftovers

Leftover Gochujang Tofu keeps well in an airtight container in the fridge for up to 3 days. The flavors meld deliciously over time, just be sure to keep it covered to maintain the tofu’s crispiness as much as possible.

Freezing

If you want to freeze your tofu, do so before tossing it with the sauce. Freeze the baked, crispy tofu in a single layer on a tray, then transfer to a freezer-safe bag or container. This helps maintain texture. Thaw in the fridge before reheating and saucing up.

Reheating

To reheat, give your tofu a quick toss in a hot skillet to revive its crispiness, then add the sauce. Avoid the microwave if you want to keep that crisp texture intact. Alternatively, a quick blast in a hot oven works nicely too.

FAQs

Can I use soft tofu instead of extra-firm?

Soft tofu won’t crisp up like extra-firm tofu because it contains much more water. For the best results and texture, stick to extra-firm tofu, but if soft tofu is all you have, consider pan-frying gently on lower heat.

Is gochujang spicy?

Gochujang has a moderate heat level with a unique sweet and savory profile. Its spice is warming rather than overwhelmingly hot, making it accessible for most palates while still adding excitement.

Can I make this recipe gluten-free?

Absolutely! Swap the soy sauce for tamari or a gluten-free soy sauce alternative to keep the dish gluten-free without sacrificing flavor.

How do I press tofu effectively?

Wrap the tofu block in a clean towel, place it between two plates, and add some weight on top to squeeze out moisture. Let it sit for at least 20 minutes. A tofu press makes this even easier!

Can I add vegetables to this dish?

Definitely! Quick-cooking veggies like bell peppers, snap peas, or broccoli can be sautéed separately or with the aromatics for added color and nutrition alongside the tofu.

Final Thoughts

This Gochujang Tofu recipe is one of those dishes you’ll find yourself making over and over because it’s just so endlessly satisfying. It’s a perfect marriage of spice, sweetness, and crunch, with an unbeatable depth of flavor that’s sure to become a favorite in your kitchen. Give it a go—you won’t regret it!

Gochujang Tofu Recipe

★★★★★

5.2 from 16 reviews

Author: Charlotte
Total Time: 40 minutes
Yield: 3–4 servings 1x
Diet: Vegan

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Description

This Gochujang Tofu recipe features crispy baked tofu cubes coated in a spicy, sweet, and savory Korean-inspired gochujang sauce. It’s a flavorful, plant-based dish perfect for a quick and healthy weeknight dinner or meal prep.

Instructions

Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Press Tofu: Remove the tofu from its packaging and press out as much liquid as possible using a clean kitchen towel, paper towels, or a tofu press to help it crisp up better when baked.
Cut and Coat Tofu: Tear the tofu into nuggets or cut into even cubes. Toss them in a bowl with 1 tablespoon of avocado oil and the cornstarch, ensuring every piece is evenly coated for a crispy texture.
Bake Tofu: Spread the tofu pieces in a single layer on the prepared baking sheet. Bake for 20-25 minutes until the tofu is golden and crispy, flipping halfway through if desired for even crispiness.
Make Gochujang Sauce: While the tofu bakes, combine the minced ginger, garlic, gochujang, soy sauce, brown sugar (or honey), and rice vinegar in a small bowl. Mix well and set aside.
Sauté Aromatics: Heat the remaining 1 tablespoon of avocado oil in a large pan over medium-high heat. Add the minced garlic and ginger, sautéing for 1-2 minutes until fragrant but not browned.
Combine Tofu and Sauce: Add the baked crispy tofu to the pan with the sautéed aromatics. Pour the gochujang sauce over the tofu and gently toss or stir to evenly coat each piece with the sauce, cooking for an additional 1-2 minutes to heat through and meld the flavors.
Serve: Optionally garnish with sliced scallions for a fresh, sharp bite. Serve immediately, enjoying your homemade crispy gochujang tofu!

Notes

You can adjust the sweetness or spiciness of the sauce by varying the amount of brown sugar or gochujang according to your taste.
Extra-firm tofu is recommended to achieve maximum crispiness; pressing the tofu thoroughly is key.
Serve with steamed rice or vegetables for a complete meal.
For a gluten-free version, use tamari instead of soy sauce.
The tofu can be baked ahead and reheated in a skillet with the sauce for meal prep convenience.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking and Sautéing
Cuisine: Korean