My Plantiful Cooking

menu icon
go to homepage
  • Recipes
  • Newsletter
  • About
  • Contact
  • Vegan Summer Recipes
subscribe
search icon
Homepage link
  • Recipes
  • Newsletter
  • About
  • Contact
  • Vegan Summer Recipes
×
Home » Recipes » Vegan Asian Recipes

Modified: Apr 26, 2025 · Published: Nov 4, 2022 by Jim Mee Sha · This post may contain affiliate links · 6 Comments

Spicy Korean Gochujang Tofu

Jump to Recipe

Featuring golden pan-fried tofu tossed in a sticky and rich gochujang sauce, this Korean gochujang tofu is a must-try for spice lovers! Ready in just 20 minutes, it's a simple yet satisfying meatless meal for busy weeknights.

For a satisfying meal, serve this gochujang tofu over a bed of fluffy rice and blanched vegetables. Pair it with your favorite banchan, like vegan japchae, tofu kimbap, or spicy Asian cucumber salad for the ultimate Korean-inspired feast! 

Gochujang tofu served with broccoli on a bed of rice with a pair of chopsticks beside.

We’re big fans of gochujang around here! It elevates the flavor of just about anything. Beyond tofu, it’s incredibly versatile and can be used to make kimchi fried rice, gochujang soup, or create a creamy, flavor-packed gochujang pasta that's unexpectedly delicious.

Jump to:
  • 💚Why you will love gochujang tofu 
  • 🌶What you will need 
  • ✨Variations and add-ins 
  • 🔪How to make gochujang tofu
  • ❄️Storing leftovers 
  • 🍽More vegan tofu recipes
  • 📖 Recipe

💚Why you will love gochujang tofu 

  • Fiery, bold, and bursting with flavor
  • A simple one-pan dish ready in just 20 minutes
  • Incredibly versatile – pairs perfectly with fried rice, oyster sauce noodles, or even comforting brown rice congee
  • Loaded with plant-based protein to keep you full and satisfied!
Rice served with broccoli and gochujang tofu with a pair of chopsticks beside.

🌶What you will need 

Ingredients needed like soy sauce, rice vinegar, gochujang, cornstarch, maple syrup, and sesame oil.
Ingredients needed like tofu, garlic, ginger, salt, and cornstarch.
  • Tofu – Be sure to use extra-firm or firm tofu that's been properly drained and pressed. Soft or silken tofu won't work in this recipe (save it for desserts, like my silken tofu chocolate pudding!). 
  • Cornstarch - An essential ingredient to make crispy tofu. DO NOT skip it.
  • Gochujang paste – This Korean red chili paste is spicy, savory, and full of umami thanks to its fermentation. Look for it in the international aisle of most grocery stores, at your local Asian market, or easily order it online.
  • Soy sauce – Adds a salty, savory depth. You can swap it with tamari or shoyu if preferred—just be sure to choose a certified gluten-free option if needed.

See the recipe card for full information on ingredients and quantities.

How to press tofu  

Pressing tofu removes some of its moisture; hence tofu can crisp up properly. If you eat tofu often, I highly recommend getting a tofu press, which is really convenient to use. (Tofuture tofu press is one of the best!) 

Or, wrap the tofu in a tea towel and stack something heavy on top (like a cast-iron pot) for at least 30 minutes.

✨Variations and add-ins 

  • Adjust the spice level – For a milder dish, start with just 1 tablespoon of gochujang—you can always add more to taste. You could also opt for a mild gochujang. 
  • Add vegetables – Bulk it up with veggies like shiitake mushrooms, shimeji, or blanched broccoli and cauliflower. Just be sure to double the sauce ingredients so everything gets nicely coated. 
  • Make it gluten-free – Simply use a gluten-free gochujang paste and tamari instead of soy sauce.
  • Gochujang rice bowls – Turn it into a hearty rice bowl by serving the tofu over steamed rice with blanched broccoli or soy sauce green beans. Finish with a sprinkle of sesame seeds and chili flakes for extra flavor and crunch!

Save this recipe!

Email yourself a link to this page and come back later.

Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.

🔪How to make gochujang tofu

Tofu coated with cornstarch in a container.

Step 1: Place tofu cubes in a container with cornstarch and salt. Cover and gently toss until evenly coated.

Pan-fried tofu in a cast iron skillet.

Step 2: Heat 1 tablespoon of oil in a pan over medium-high heat. Add the tofu cubes and cook for 2–3 minutes on each side, until most sides are golden and crispy. Remove from pan and set aside.

Baking or air-frying tofu 

 Lightly spray tofu with cooking oil. Bake at 200°C (400°F) for 20 minutes, or air-fry at 180°C (350°F) for 10–15 minutes, until golden and crisp.

Gochujang sauce in a ramekin with a teaspoon beside with 2 empty sauce dishes beside.

Step 3: Whisk together all the ingredients for the gochujang sauce and set aside

Fried ginger and garlic in a cast iron skillet on a blue folded teacloth.

Step 4: Add another ½ tablespoon of oil to the pan. Sauté garlic and ginger for a minute, until fragrant.

Gochujang sauce in a cast iron skillet with a spatula beside on a blue folded teacloth.

Step 5: Pour in the gochujang sauce and cook for 1–2 minutes, or until it thickens slightly.

Gochujang tofu in a cast iron skillet on a blue folded teacolth.

Step 6: Turn off the heat and add the cooked tofu. Toss well to coat evenly, and your gochujang tofu is ready to enjoy!

❄️Storing leftovers 

Gochujang tofu is best enjoyed immediately. However, you could refrigerate leftovers in an airtight container for 2-3 days. Reheat using the microwave or stovetop until hot. While the tofu may lose some of its crispiness, it will still be packed with flavor!

Freezing is not recommended, as the tofu will release excess moisture upon thawing, affecting its texture and diluting the overall flavor of the dish. 

Holding a piece of gochujang tofu with bowl of rice, broccoli, and gochujang tofu in the background.

🍽More vegan tofu recipes

  • A plate of black bean sauce tofu with rice, pair of chopsticks, soy sauce, and sesame oil beside.
    Tofu in Black Bean Sauce
  • Spooning out some braised tofu from a claypot with rice and green onion beside.
    Chinese Braised Claypot Tofu
  • A bowl of cabbage tofu stir-fry served with chopsticks with bowl of rice, green onion, and chili flakes beside.
    Quick Tofu Cabbage Stir-fry
  • A plate of halved rice paper rolls served with peanut sauce.
    Vegan Tofu Rice Paper Rolls

If you made this recipe, leave a rating and comment below. We would love to hear from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook, and Pinterest to get the latest updates. 😉

📖 Recipe

A plate containing rice, gochujang tofu, and broccoli with chopsticks, sesame seeds, and green onion beside.

Spicy Korean Gochujang Tofu

Meesha
Featuring golden pan-fried tofu tossed in a sticky and rich gochujang sauce, this Korean gochujang tofu is a must-try for spice lovers! Ready in just 20 minutes, it's a simple yet satisfying meatless meal for busy weeknights.
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main Course, Side Dish
Cuisine korean
Servings 3 servings
Calories 183 kcal

Ingredients
  

  • 1 block extra firm tofu drained, pressed and cubed (about 14oz/400g)
  • 1 ½ tablespoons cornstarch
  • ½ teaspoon salt
  • 3 cloves garlic minced
  • 1 teaspoon minced ginger

For gochujang sauce

  • ¼ cup water
  • 2 tablespoon gochujang paste (use gluten-free if needed)
  • 1-2 tablespoons maple syrup or another liquid sweetener (adjust to taste)
  • 1 tablespoon soy sauce or tamari/shoyu (use gluten-free if needed)
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch
Prevent your screen from going dark

Instructions
 

  • In a shallow container, place tofu cubes along with cornstarch and salt. Place the lid on and toss container until the tofu cubes are well coated.
  • Heat a tablespoon of oil in a cast-iron skillet or non-stick pan over medium-high. Once heated, place in tofu cubes and cook for 2-3 minutes on each side or until most sides are browned. Set aside for later use.
  • Mix all ingredients needed to make the gochujang sauce. Set aside.
  • Add another ½ tablespoon of oil to the same pan, and saute garlic and ginger until fragrant, about a minute.
  • Add gochujang sauce to the pan, and cook until it thickens. Then, add cooked tofu to the pan and toss until everything is well combined. Your gochujang tofu is ready to be served!

Notes

Helpful tips 
  • Feel free to adjust the amount of gochujang paste used to personal preference. I recommend starting with 1 tablespoon if you are sensitive to heat; you can always add more if needed.  
  • You can also bake your tofu or cook them in the air fryer. 
    • To bake, preheat your oven to 200C/400F. Spray some cooking oil on them and bake for 20-25 minutes, flipping them halfway through. 
    • Alternatively, air fry them for 10-15 minutes at 180C/350F. To yield crispy tofu, it is recommended that you spray some oil before cooking. 
  • Gluten-free version - Simply use a gluten-free gochujang paste and tamari instead of soy sauce.
 
Storing leftovers - You could refrigerate leftovers in an airtight container for 2-3 days. Reheat using the microwave or stovetop until hot. While the tofu may lose some of its crispiness, it will still be packed with flavor!

Save this recipe!

Email yourself a link to this page and come back later.

Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.

Nutrition

Calories: 183kcalCarbohydrates: 16gProtein: 11gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 812mgPotassium: 288mgFiber: 0.4gSugar: 6gVitamin A: 21IUVitamin C: 3mgCalcium: 59mgIron: 2mg

Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

Did you make this recipe ?Tag @myplantifulcooking on Instagram !

More Asian

  • A plate of lemongrass tofu served with chopsticks and 2 glasses of tea.
    Lemongrass tofu
  • Orange tofu served with rice and broccoli on a plate with chopsticks beside.
    Crispy Vegan Orange Chicken (orange tofu)
  • Teriyaki tofu served on a bowl of rice with a fork, chopped green onion, and sesame seeds beside.
    Teriyaki Tofu Stir-fry
  • A bowl of laksa served with a pair of chopsticks and a ceramic spoon beside.
    Creamy Vegan Laksa

Comments

    5 from 9 votes (6 ratings without comment)

    Join the discussion ! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Lini says

    August 10, 2022 at 4:07 am

    5 stars
    Meesha, I have been looking for a tofu recipe that has really great flavor and I finally found it with this recipe!! I found the gochujang paste at my local Kroger! Thank you so much. I will try some of your other recipes as well.

    Reply
    • Meesha says

      August 12, 2022 at 8:35 am

      I am so happy to hear that!😁

      Reply
  2. Sherri Harber says

    February 24, 2022 at 3:05 am

    5 stars
    Really delicious! I added cooked rice noodles and tender stem broccoli. Thanks!

    Reply
    • Meesha says

      February 24, 2022 at 7:47 pm

      Really happy to hear that!😁

      Reply
  3. Holly says

    July 30, 2021 at 7:25 am

    5 stars
    We really enjoyed this dish. We don't like very spicy food, and the gochujang paste was labeled "very hot", so I cut the gochujang paste back to 1/2 tsp. The tofu ended up very flavorful, but hardly spicy at all, so next time I will increase the amount.

    Reply
    • Meesha says

      July 30, 2021 at 10:32 am

      I am really happy that you like it!😊

      Reply
A headshot of Mee Sha leaning on a handrail.

Hi, nice to meet you! I am Mee Sha, a final-year dietetic student passionate about nutrition, cooking, and food. This blog was created to share my favorite plant-powered recipe!

More about me →

❄️Vibrant Vegan Summer Recipes

  • A stack of 4 patties on a wooden board with buns, red onion and lettuce in the background.
    Juicy Vegan Chicken Burger Patties
  • Seaweed salad on a plate on a bamboo sushi mat with a cup of tea beside.
    Japanese Wakame Seaweed Salad
  • Seitan ribs on a wooden board with newspaper beneath topped with chopped cilantro.
    Meaty Vegan BBQ Ribs (seitan ribs)
  • A plate of cucumber tomato corn salad with a fork beside.
    Tomato Cucumber Corn Salad
  • A plate of cucumber salad served with chopsticks with sesame seeds and chili flakes beside.
    Spicy Asian Cucumber Salad
  • Pasta salad in a white bowl with fork. There are cherry tomatoes and black peppercorns in the background.
    Easy High Protein Pasta Salad

💚Reader's favorites

  • A plate of chickpea pasta with a fork, cilantro and chili flakes beside.
    Creamy Chickpea Pasta Sauce
  • 2 bowls of cabbage soup with dish of sesame seeds, teacloth and a pot beside.
    Chinese Napa Cabbage Soup
  • Dipping a piece of rice paper rolls in soy sauce.
    Crispy Air Fryer Rice Paper Rolls
  • A plate of noodles served with chopsticks with another bowl of noodles, tea, and chopped green onion beside.
    Stir-fry Noodles with Oyster Sauce
  • A plate of stir-fry vegetables on a wooden board with bowl of rice and chopsticks beside.
    Indian Stir-fry Vegetables
  • PB2 cookies on a white surface with bowl of sea salt, a spoonful of peanut butter and jar of PB2 beside.
    Rich Peanut Butter Powder Cookies (PB2 cookies)

Footer

↑ back to top

About

  • Privacy Policy
  • Accessibility Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2025 My Plantiful Cooking

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.