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

Jump to Recipe

If you’re looking to add a bold, spicy, and irresistibly savory punch to your meal rotation, Gochujang Tofu is absolutely the way to go. This dish marries the silky yet firm texture of extra-firm tofu with the rich, complex heat of Korean gochujang chili paste. It’s crispy, sweet, tangy, and has just the right kick to keep your taste buds dancing. Plus, it’s a fantastic vegetarian option that packs serious flavor without any fuss. Once you try this Gochujang Tofu, it’s bound to become one of your favorite go-to dishes for a quick dinner or an impressive snack.

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity and the way each ingredient elevates the dish. You’ll find that with just a few pantry staples and fresh aromatics, you’ll achieve a perfect balance of crispiness, spice, and subtle sweetness.

Extra-firm tofu (12-14oz): The star of the dish, this tofu holds shape well and crisps beautifully.
Avocado oil (2 tbsp): Provides a high smoke point for crisping and adds a mild, buttery flavor.
Cornstarch (2 tbsp): Coats the tofu to create that irresistible golden crust.
Minced ginger (1 tbsp): Adds a fresh, zesty warmth that complements the chili paste.
Garlic cloves, minced (2): Infuses the dish with savory depth and aromatic goodness.
Scallions, sliced (optional): Brightens the dish with a light oniony crunch and fresh green color.
Gochujang (3 tbsp): This Korean chili paste brings fermented umami heat and a touch of sweetness.
Soy sauce (1 tbsp): Adds salty, savory richness; you can sub tamari for gluten-free needs.
Brown sugar or honey (1 tbsp): Balances the spice with a mellow sweetness.
Rice vinegar (2 tsp): Gives a subtle tang to cut through the richness and round out flavors.

How to Make Gochujang Tofu

Step 1: Prepare and Press the Tofu

Begin by pressing your tofu to remove as much water as possible. This step is crucial because it helps the tofu absorb flavors better and achieve that sought-after crispiness. Use a clean kitchen towel, paper towels, or a tofu press and gently press for at least 15-20 minutes.

Step 2: Cut and Coat the Tofu

Once pressed, tear or cut the tofu into nugget-sized pieces. Toss these pieces with 1 tablespoon of avocado oil and the cornstarch. The cornstarch acts like a magic dust that crisps the tofu during baking and creates a delightful texture contrast against the soft interior.

Step 3: Bake the Tofu

Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Spread the tofu pieces evenly on the sheet and bake for 20 to 25 minutes. Halfway through, give them a gentle toss to ensure all sides crisp up evenly. The result should be golden, crunchy tofu nuggets that are a joy to bite into.

Step 4: Prepare the Gochujang Sauce

While the tofu bakes, mix together the gochujang, soy sauce, brown sugar (or honey), and rice vinegar in a small bowl. This combination creates the signature sauce with a perfect balance of heat, sweetness, saltiness, and acidity, elevating the tofu into a flavor powerhouse.

Step 5: Sauté Aromatics and Combine

Heat the remaining 1 tablespoon of avocado oil in a large pan over medium-high heat. Add in the minced garlic and ginger, sautéing for 1 to 2 minutes until fragrant and golden but not burnt. Next, toss in the crispy tofu and pour over the gochujang sauce. Stir and coat everything evenly, letting the tofu soak up that fiery, sticky glaze.

Step 6: Add Final Touches

If you love a pop of freshness, sprinkle sliced scallions over the tofu right before serving. It adds a lovely mild crunch and vivid green color, making your Gochujang Tofu even more inviting.

How to Serve Gochujang Tofu

Garnishes

Enhance your dish by garnishing with toasted sesame seeds, chopped cilantro, or extra fresh scallions. These small touches not only boost the flavor profile but also add a visual appeal that will impress anyone at your table.

Side Dishes

Gochujang Tofu pairs beautifully with steamed jasmine or brown rice, a crisp cucumber salad, or even some garlicky sautéed greens like spinach or bok choy. These sides help balance the spiciness while keeping the meal light and refreshing.

Creative Ways to Present

For a fun twist, turn your Gochujang Tofu into a vibrant bowl with quinoa, roasted vegetables, and a sprinkle of toasted nuts. Or stuff it into warm tortillas with crunchy slaw for a delicious fusion taco. Its versatility means you can get really creative and make this dish work for any occasion.

Make Ahead and Storage

Storing Leftovers

Store leftover Gochujang Tofu in an airtight container in the refrigerator for up to 4 days. Keep the tofu and sauce together to maintain all the delicious flavors.

Freezing

While tofu texture can be affected by freezing, leftover Gochujang Tofu can be frozen in a freezer-safe container for up to 2 months. To keep the best texture, freeze the tofu and sauce separately if possible.

Reheating

Reheat gently in a skillet over medium heat to revive its crispiness, or warm in the oven at 350 degrees Fahrenheit for about 10 minutes. Avoid microwaving directly, as it can make the tofu soggy.

FAQs

Can I use soft tofu instead of extra-firm?

Soft tofu won’t hold up well in this recipe because it lacks the structure needed to crisp up nicely. For best results, stick with extra-firm tofu.

Is gochujang very spicy for beginners?

Gochujang has a moderate heat level but also a deep, slightly sweet flavor. If you’re new to it, start with less and adjust to your taste to avoid overwhelming spice.

Can I make this recipe oil-free?

While oil helps achieve that perfect crispy texture and flavor, you could try baking without oil, but the tofu may come out less crispy and flavorful.

What can I substitute for brown sugar?

Honey, maple syrup, or coconut sugar are all excellent alternatives that will still balance the heat with sweetness.

Is this recipe gluten-free?

As long as you use tamari or a gluten-free soy sauce substitute, this Gochujang Tofu recipe is gluten-free friendly.

Final Thoughts

If you want a dish that’s bursting with bold flavors and offers an exciting twist on tofu, you really can’t go wrong with Gochujang Tofu. It’s simple to make, packed with texture, and perfect for any weeknight meal or casual gathering. Give it a try and watch how quickly it disappears from the plate—trust me, your taste buds will thank you!

Gochujang Tofu Recipe

★★★★★

5.2 from 19 reviews

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

Print Recipe

Description

A delicious and spicy Gochujang Tofu recipe featuring crispy baked tofu cubes tossed in a flavorful Korean chili paste sauce, perfect for a quick and healthy vegan meal.

Instructions

Preheat Oven: Preheat the oven to 425°F (220°C) and line a baking pan with parchment paper to prevent sticking and ensure easy cleanup.
Press Tofu: Remove as much liquid as possible from the tofu by pressing it with a clean kitchen towel, paper towel, or a tofu press to achieve crispiness when baked.
Prepare Tofu Cubes: Tear the tofu into nuggets or cut into cubes. Toss them with 1 tablespoon of avocado oil and cornstarch, ensuring each piece is evenly coated to help with crisping.
Bake Tofu: Spread the tofu pieces evenly on the prepared baking sheet and bake for 20-25 minutes until the tofu is crispy and golden brown on the outside.
Make Gochujang Sauce: In a bowl, whisk together Gochujang, soy sauce, brown sugar (or honey), and rice vinegar until smooth. Set the sauce 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 crispy baked tofu and the prepared Gochujang sauce to the pan. Toss together gently to coat the tofu evenly with the spicy sauce.
Serve: Optionally garnish with sliced scallions for added freshness and serve immediately for the best texture and flavor.

Notes

Pressing tofu is essential to remove excess moisture and achieve crispy texture.
Avocado oil is recommended for its high smoke point but vegetable oil works well too.
Adjust the amount of Gochujang to your preferred spice level.
Use gluten-free tamari if avoiding gluten.
This dish can be served over rice or noodles for a complete meal.

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