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!
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.
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💚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!
🌶What you will need
- 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!
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🔪How to make gochujang tofu
Step 1: Place tofu cubes in a container with cornstarch and salt. Cover and gently toss until evenly coated.
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.
Step 3: Whisk together all the ingredients for the gochujang sauce and set aside
Step 4: Add another ½ tablespoon of oil to the pan. Sauté garlic and ginger for a minute, until fragrant.
Step 5: Pour in the gochujang sauce and cook for 1–2 minutes, or until it thickens slightly.
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.
📖 Recipe
Spicy Korean Gochujang Tofu
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
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
- 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.
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Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
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.
Lini says
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.
Meesha says
I am so happy to hear that!😁
Sherri Harber says
Really delicious! I added cooked rice noodles and tender stem broccoli. Thanks!
Meesha says
Really happy to hear that!😁
Holly says
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.
Meesha says
I am really happy that you like it!😊