• Skip to main content
  • Skip to primary sidebar
My Plantiful Cooking
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Newsletter
  • Breakfast
  • Mains
  • Desserts
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Mains & Entrees

    Spicy Korean Gochujang Tofu

    Published: Nov 4, 2022 by Meesha · This post may contain affiliate links

    Jump to Recipe Print Recipe
    A graphic with 2 images of gochujang tofu served with broccoli and rice in a plate with text between.
    Garphic with image of gochujang tofu and broccoli served on rice with text below the image.
    Holding a piece of tofu with a pair of chopsticks with text overlay.

    Featuring golden tofu cooked in a rich, savory sauce, this gochujang tofu will be your next favorite dish! A one-pan recipe that is simple to prepare and is ready in 20 minutes. The perfect weeknight dinner that everyone will love! 

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

    Gochujang paste is one of my favorite condiments to work with! It gives the recipe tons of flavors and heat and can be used in almost any dish. Some of my go-to gochujang recipes include gochujang fried rice, gochujang pasta, and this amazingly flavorful gochujang tofu! 

    Jump to:
    • 💚Why you will love this recipe 
    • 🤔What is gochujang 
    • 🌶What you will need 
    • 📃Ingredients notes and substitutions 
    • 🔪How to make 
    • ✔Helpful tips
    • 🍚Serving suggestions 
    • 🍽More vegan tofu recipes
    • 📖 Recipe

    💚Why you will love this recipe 

    • Fiery, delicious, and bold in flavors 
    • Easy to make and is ready in 20 minutes 
    • Versatile, and goes well with any Asian dishes 
    • A good source of plant-based protein 
    Rice served with broccoli and gochujang tofu with a pair of chopsticks beside.

    🤔What is gochujang 

    Gochujang is a thick and concentrated fermented red chili paste that is incredibly popular in Korean cooking. 

    Its taste can be described as pungent, spicy, and savory. This flavorful condiment is commonly used as a marinade for meat (like in bulgogi) and added to soups and stews. It can also be made into gochujang sauce, which is great for drizzling onto rice bowls, roasted vegetables, or even as a dipping for vegan kimbap.

    Are gochujang and sambal oelek the same?

    Although gochujang and sambal oelek is made from grounded chilies, they are two completely different ingredients. Gochujang is much thicker when compared to sambal oelek due to the presence of glutinous rice, while sambal oelek has a more watery consistency.

    Their flavor profiles are also quite different. As gochujang is fermented, it has a distinct pungent and umami flavor that most sambal oelek lack. The other thing to note is that gochujang is generally less spicy than sambal, as adding other ingredients dilutes some of its heat, while sambal oelek is made from purely ground chilies.

    Is gochujang spicy?

    Gochujang is fairly spicy, but the spice level will vary from brand to brand. If you have a low spice tolerance, you can opt for milder gochujang. 

    Is gochujang vegan?

    Most of the gochujang paste available in the market is naturally vegan. However, it is still recommended to turn and read the ingredients label just to ensure that no animal products are added.

    Where can I buy gochujang?

    This Korean red chili paste can be found in most well-stocked groceries and is usually located in the international food aisle or in the condiment aisle. You can also find them at your local Korean or Asian markets. 

    Alternatively, gochujang can be purchased online through Amazon or other online retailers.

    🌶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.

    📃Ingredients notes and substitutions 

    • Tofu - make sure to use extra firm tofu that has been drained and pressed beforehand, either using a tofu press or by stacking something heavy on top. 
    • Gochujang paste - Also known as Korean red chili paste, it is a fermented paste that is spicy, pungent, and umami in flavor. 
    • Soy sauce - can be substituted with tamari or shoyu. Use certified gluten-free ones, if needed. 

    🔪How to make 

    In a shallow container, place tofu cubes along with cornstarch and salt. Seal it, and toss the container until tofu cubes are well coated. 

    Mix all ingredients needed to make the gochujang sauce. Set aside.

    Tofu coated in cornstarch in a container.
    Gochujang sauce in a ramekin with a spoon with 2 small empty ramekins beside.

    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. 

    Add another ½ tablespoon of oil to the same pan, and saute garlic and ginger until fragrant, about a minute. 

    Pan fried tofu in a cast iron pan on a grey background.
    Cooked ginger and garlic in a cast iron pan on a blue teacloth with 2 empty ramekins beside.

    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! 

    Gochujang sauce in a black pan with a silicon spatula with a bowl of tofu beside.
    Gochujang tofu in a pan on a blue teacloth.

    ✔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.  
    • Gently pat dry tofu cubes before coating them with cornstarch to yield the crispiest tofu. 
    • You can also bake your tofu or cook them in the air fryer. 
      • To bake, preheat your oven to 200C/400F. Spray on some cooking oil, and bake them 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 on some oil before cooking. 
    • Leftover gochujang tofu can be refrigerated in a sealed container for up to 4 days. Add a splash of water if the mixture is too heat when reheating. 
    • To make this recipe gluten-free, opt for certified gluten-free gochujang paste.

    🍚Serving suggestions 

    • Toppings - Some of my go-to toppings include chopped green onion, toasted sesame seeds, or nori flakes. 
    • Rice - The best to serve this gochujang tofu is with some freshly steamed white or brown rice. You can also opt for cauliflower or broccoli rice for a lower-carb option. 
    • Noodles - Any cooked noodles like soba, udon, or ramen pair great with this dish. Or, you could make some teriyaki soba noodles or vegan japchae. 
    • Vegetables - You could do steamed or roasted vegetables like broccoli, cauliflower, and asparagus. Fresh salads will also work, and I especially love serving gochujang tofu with my Japanese tofu salad.
    Holding a piece of gochujang tofu with bowl of rice, broccoli, and gochujang tofu in the background.

    🍽More vegan tofu recipes

    • Tofu in Black Bean Sauce
    • Chinese Braised Claypot Tofu
    • Vegan Tofu Cabbage Stir-fry with Mushrooms
    • Vegan Rice Paper Rolls with Tofu

    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

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

    Spicy Korean Gochujang Tofu

    Meesha
    Featuring golden tofu cooked in a rich, savory sauce, this gochujang tofu will be your next favorite dish! A one-pan recipe that is simple to prepare and is ready in 20 minutes. The perfect weeknight dinner that everyone will love!
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 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.
    • Mix all ingredients needed to make the gochujang sauce. Set aside.
    • 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.
    • 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 also bake your tofu or cook them in the air fryer. 
      • To bake, preheat your oven to 200C/400F. Spray on some cooking oil, and bake them 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 on some oil before cooking. 
    • Leftover gochujang tofu can be refrigerated in a sealed container for up to 4 days. Add a splash of water if the mixture is too heat when reheating.
    • To make this recipe gluten-free, opt for certified gluten-free gochujang paste. 
     

    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 Vegan Asian Recipes

    • Stir-fry Rice Vermicelli Noodles (fried bee hoon)
    • Wakame Miso Soup with Cabbage
    • Vegan Chinese Tofu Dumplings
    • Vegan Miso Ramen

    Reader Interactions

    Comments

    1. Lini

      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

        August 12, 2022 at 8:35 am

        I am so happy to hear that!😁

        Reply
    2. 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
    3. 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

    Join the discussion ! Cancel reply

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

    Recipe Rating




    Primary Sidebar

    Meesha standing at a port with a cruise in the background.

    Hi, I am Meesha, the human behind My Plantiful Cooking! Expect to find plant-powered recipes that are easy to make and wholesome without compromising on taste.

    More about me →

    🥗Healthy Vegan Recipes

    • Almond Milk French Toast
    • Vegan Yakisoba with Tofu
    • Creamy Chickpea Pasta Sauce
    • Thai Vegan Yellow Curry with Vegetables
    • Oatmeal Protein Bars
    • Chocolate Chip Chickpea Cookies

    💚Reader's favorites

    • Healthy PB2 Peanut Butter Powder Cookies
    • Creamy Pumpkin Potato Soup
    • Chinese Napa Cabbage Soup
    • Flavorsome Soya Chunks Dry Masala
    • Korean Gochujang Stir-fry Vegetables
    • Shirataki Noodles Stir-fry

    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 © 2022 My Plantiful Cooking