Spicy Korean Gochujang Tofu

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

5 from 9 votes

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.

Prep Time5

Cook Time15

Total Time20

Course: Main Course, Side Dish

Cuisine: korean

Diet: Vegan, Vegetarian

Servings: servings

Calories: 183kcal

Author: Meesha

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

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!

Nutrition