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Spicy gochujang tofu served with brown rice and broccoli in a deep plate with a pair of chopsticks on the side.
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5 from 6 votes

Crispy Spicy Korean Gochujang Tofu

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


  • 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


  • 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 !


-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. 


Calories: 209kcal | Carbohydrates: 19g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Sodium: 1213mg | Potassium: 394mg | Fiber: 1g | Sugar: 7g | Vitamin A: 16IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 3mg