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    Home » Mains & Entrees

    Crispy Spicy Korean Gochujang Tofu

    Published: Feb 27, 2021 · Modified: May 29, 2021 by Meesha · This post may contain affiliate links

    Jump to Recipe Print Recipe

    These super crispy spicy Korean gochujang tofu are really flavorful & addictive ! This healthy dish is ready under 30 mins & is naturally vegan. Only a few simple ingredients required and makes a great side or main dish !

    Gochujang tofu served with rice and broccoli in 2 bowls.

    Looking for something delicious yet quick to fix ? Give this Korean gochujang tofu a try ! This recipe features crispy pan-fried tofu cooked in a rich, savory and spicy Korean sauce.

    This tofu dish is also extremely easy to throw together and only requires a few simple ingredients.

    Jump to:
    • 🌶What is gochujang
    • 🧄What you will need
    • 📓Notes / substitutions
    • 🔪How to make
    • 🍚How to serve
    • ❔Commonly asked questions
    • 🍽More tofu recipes
    • 📖 Recipe

    🌶What is gochujang

    For those of you who have not heard of this before, gochujang is a savory and spicy fermented chili paste that is commonly used in Korean cooking. It is made from red chili pepper flakes, glutinous rice, fermented soy beans and seasonings like onion, garlic and salt.

    🧄What you will need

    Ingredients needed to make this recipe.

    📓Notes / substitutions

    • To make this oil-free, omit the sesame oil and bake the tofu at 200c / 400 F instead of pan frying them. Then, saute them using ¼ cup of water / broth instead of oil.
    • Tamari can also be used in place of soy sauce.

    🔪How to make

    If you have yet to do so, start by draining and pressing your tofu by using a tofu press, or by stacking something heavy on top for at least 20 minutes. Do check out this post on how to press tofu if you need a more detailed instructions. Then, cut them into bite sized cubes.

    Place your tofu along with cornstarch and salt into a zip top bag. Toss the bag until the tofu are well coated.

    Coated tofu cubes in a zip top bag.

    Heat up a tablespoon of neutral oil in a non-stick pan / cast iron pan on medium heat. Place the tofu in a layer, and let it cook for 3-4 minutes on each sides, or until almost all sides are golden brown. In the meantime, make your sauce by combining gochujang, soy sauce, maple syrup and sesame oil.

    Pan frying tofu cubes in a cast iron pan.

    In the last minute or so of cooking the tofu cubes, stir in garlic. Then, turn off the heat and pour the sauce in. Toss until the sauce is evenly distributed.

    Adding in the garlic to the pan, then stirring in the sauce.

    Top this Korean gochujang tofu with some chopped green onions and sesame seeds. Enjoy !

    🍚How to serve

    • The simplest way is to simply served them up with some cooked grains and veggies of choice. Easy, quick yet super satisfying !
    • This gochujang tofu will also go really well with noodles such as soba or wheat noodles.
    • Serve them with this green curry fried rice if you are craving something more than plain white rice.
    • Or, cook up an Asian inspired feast by serving them alongside with some Kung Pao chickpeas and vegan rice paper rolls !

    ❔Commonly asked questions

    Is gochugaru the same as gochujang ?

    No, gochugaru is actually only one of the many other ingredients that made up gochujang. Gochugaru is basically the Korean version of dried chili flakes, and it is also sometimes available in the powdered form.

    As for gochujang, it is not just only made from gochugaru, but also other ingredients like fermented soy beans, glutinous rice and other seasonings. It also has a thick, tomato paste kind of texture.

    Hence, I will not recommend using gochugaru as a substitute for gochujang.

    Where to buy gochujang ?

    Gochujang can be found in the international aisle of a well-stocked supermarket or grocery. Or, your best bet will be a Korean or Asian food market.

    Alternatively, you can get yours off an online retailer like Amazon.

    Can you cook tofu without pressing ?

    You definitely can, but I will not recommend it. This is because the excess moisture in tofu will reduce its ability to absorbed the flavorful sauce. Moreover, it most likely wont get really crispy, if at all.

    What is the best oil to pan fry tofu ?

    Any neutral-tasting oil like canola oil or soybean oil. Olive oil also works really well too. But to really get that nutty flavor, go for sesame oil instead.

    Close up shot of spicy korean tofu served with rice and broccoli with a pair of chopsticks on the side.

    🍽More tofu recipes

    • Curry Tofu Scramble
    • Thai Red Curry
    • Peanut Noodles with Crispy Tofu
    • Tofu Egg Fried Rice

    If you did make this recipe, do leave a rating and comment down below, we love hearing 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

    Spicy gochujang tofu served with brown rice and broccoli in a deep plate with a pair of chopsticks on the side.

    Crispy Spicy Korean Gochujang Tofu

    Meesha
    These super crispy spicy Korean gochujang tofu are really flavorful & addictive ! This healthy dish is ready under 30 mins & is naturally vegan.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Main Course, Side Dish
    Cuisine korean
    Servings 2 servings
    Calories 209 kcal

    Ingredients
      

    • 1 14 ounce block extra firm tofu drained, pressed and cubed ( see notes )
    • 1 ½ tablespoons cornstarch
    • ½ teaspoon salt
    • 1 tablespoon gochujang paste
    • 1 tablespoon soy sauce or tamari
    • 2 teaspoons sesame oil
    • 2 teaspoons maple syrup
    • 4 cloves garlic minced
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    Instructions
     

    • Place your tofu along with cornstarch and salt into a zip top bag. Toss the bag until the tofu are well coated.
    • Heat up a tablespoon of neutral oil in a non-stick pan / cast iron pan on medium heat. Place the tofu in a layer, and let it cook for 3-4 minutes on each sides, or until almost all sides are golden brown. In the meantime, make your sauce by combining gochujang, soy sauce, maple syrup and sesame oil.
    • In the last minute or so of cooking the tofu cubes, stir in garlic. Then, turn off the heat and pour the sauce in. Toss until the sauce is evenly distributed.
    • Top this Korean gochujang tofu with some chopped green onions and sesame seeds. Enjoy !

    Notes

    -To press tofu, either use a tofu press or stack something heavy on top of tofu for at least 20 minutes. Here is a more detailed blog post on how to press tofu. 
    -Leftover gochujang tofu can be stored in the fridge for 2-3 days. 
    -To make this oil-free, omit the sesame oil and bake the tofu at 200c / 400 F instead of pan frying them. Then, saute them using ¼ cup of water / broth instead of oil. 

    Nutrition

    Calories: 209kcalCarbohydrates: 19gProtein: 16gFat: 8gSaturated Fat: 1gSodium: 1213mgPotassium: 394mgFiber: 1gSugar: 7gVitamin A: 16IUVitamin C: 3mgCalcium: 84mgIron: 3mg

    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 !
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    Reader Interactions

    Comments

    1. Sherri Harber

      February 24, 2022 at 3:05 am

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

      Reply
      • Meesha

        February 24, 2022 at 7:47 pm

        Really happy to hear that!😁

        Reply
    2. Holly

      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

        July 30, 2021 at 10:32 am

        I am really happy that you like it!😊

        Reply

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