Name: Gochujang Tofu Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1 pack extra-firm tofu (12-14 oz); 2 tbsp avocado oil (can substitute vegetable oil); 2 tbsp cornstarch; 1 tbsp minced ginger; 2 garlic cloves, minced; 2 scallions, sliced (optional); 3 tbsp Gochujang; 1 tbsp soy sauce (can substitute tamari); 1 tbsp brown sugar (or honey); 2 tsp rice vinegar

Jump to Recipe· 4.1 from 41 reviews

If you’re craving a vibrant, flavorful dish that perfectly balances spicy, sweet, and savory notes, this Gochujang Tofu Recipe is about to become your new go-to favorite. The combination of crispy baked tofu coated in a luscious, homemade gochujang sauce creates a mouthwatering experience that’s both comforting and exciting. Whether you’re vegan, vegetarian, or just a lover of bold Korean flavors, this recipe delivers a delicious punch that’s unbelievably easy to make. Ready to dive into a meal that’s rich in taste, texture, and color? Let’s get started!

Ingredients You’ll Need

Inside a light beige cooking pot, there are many small, irregular pieces of tofu covered in a thick, bright red sauce. The sauce sticks to the tofu and parts of the pot, showing some texture and glossiness. The pot is clean except for the sauce splattered lightly inside. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Gochujang Tofu Recipe is simple yet essential, bringing together layers of flavor and texture that make the dish shine. From the creamy tofu to the fiery gochujang, every component plays a key role in crafting this irresistible meal.

Extra-firm tofu: Choose a 12-14oz pack for the perfect sturdy texture that crisps up wonderfully when baked.
Avocado oil: Use 2 tablespoons for tossing and sautéing; its high smoke point helps achieve crispiness without burning.
Cornstarch: 2 tablespoons to coat the tofu, essential for that delightful crunchy exterior.
Minced ginger: 1 tablespoon adds a fragrant, zesty lift to the sauce base.
Garlic cloves: Two cloves minced, imparting rich, savory notes to intensify the dish’s depth.
Scallions: Optional, sliced for a fresh, mild onion flavor and a pop of green color.
Gochujang: 3 tablespoons, the star Korean chili paste that gives the sauce its signature heat and complexity.
Soy sauce (or tamari): 1 tablespoon for umami-rich saltiness balancing the sweet and spicy.
Brown sugar (or honey): 1 tablespoon to add a natural sweetness that mellows the chili paste’s spice.
Rice vinegar: 2 teaspoons to brighten the sauce with a subtle tang.

How to Make Gochujang Tofu Recipe

Step 1: Prepare and Press the Tofu

Start by pressing the tofu to remove as much moisture as possible, which is key to achieving that perfect crispy texture later on. Use a clean kitchen towel, paper towels, or a tofu press for at least 10 minutes. Once pressed, rip or cut the tofu into nugget-sized chunks — tearing it gives a rustic texture that traps more sauce, making each bite even better.

Step 2: Coat and Bake the Tofu

Toss the tofu chunks gently with 1 tablespoon of avocado oil and the cornstarch, ensuring each piece is evenly coated. This step sets the stage for that addictive crunch. Arrange the tofu pieces on a parchment-lined baking sheet with enough space between each to avoid sogginess. Bake at 425 degrees Fahrenheit for about 20 to 25 minutes until golden and crispy. The high heat locks in that crunch while keeping the insides tender.

Step 3: Mix the Gochujang Sauce

While the tofu bakes, whisk together the gochujang, soy sauce, brown sugar, and rice vinegar to create a sauce that’s the perfect balance of spicy, sweet, and tangy. This sauce is what elevates the tofu from simple to sensational.

Step 4: Sauté Aromatics and Combine

Heat the remaining tablespoon of avocado oil in a pan over medium-high heat. Add the minced garlic and ginger, sautéing for 1 to 2 minutes until fragrant but not browned — this step builds a flavorful foundation for the sauce. Then, toss in the crispy baked tofu and pour over the gochujang sauce. Stir gently but thoroughly, coating every nugget evenly so they soak up all those beautiful flavors.

How to Serve Gochujang Tofu Recipe

A white bowl with two dark brown chopsticks resting on the left side, holding a bright red spicy tofu dish topped with light tan sesame seeds and fresh green chopped spring onions. Below the tofu is a layer of soft, fluffy white rice with scattered sesame seeds and some chopped spring onions around the bowl edge. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh garnishes like sliced scallions or a sprinkle of toasted sesame seeds bring that extra touch of color, crunch, and freshness. They brighten the whole dish, making it pop visually and texturally — trust me, it’s worth it.

Side Dishes

This Gochujang Tofu Recipe pairs wonderfully with steamed jasmine rice or fluffy quinoa, which soak up the sauce perfectly. You can also serve it alongside sautéed bok choy, roasted vegetables, or a crisp cucumber salad for balance and variety.

Creative Ways to Present

Get creative by serving your gochujang tofu in bibimbap bowls with an array of colorful veggies and a fried egg, or tucked into lettuce wraps for a fun, hand-held meal. No matter how you present it, this dish is guaranteed to garner smiles at the table.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. The tofu tends to soften, so keep the sauce separate if you want to maintain some crunchiness and toss right before serving.

Freezing

You can freeze the gochujang tofu if needed. Place cooled tofu pieces in a freezer-safe container and freeze for up to one month. Keep in mind, freezing may slightly change the texture, so it’s best used in cooked dishes rather than eaten alone.

Reheating

To reheat, gently warm the tofu in a non-stick pan over medium heat. This method helps bring back some of the crispiness lost in storage. Avoid microwaving if you want to keep that delightful crunch.

FAQs

Can I use a different type of tofu for this recipe?

Extra-firm tofu is best because it holds its shape and crisps nicely. Silken or soft tofu wouldn’t work well here as it’s too fragile and won’t crisp up properly.

Is Gochujang always spicy?

Gochujang has a moderate heat level balanced by sweetness and umami. Some brands may be milder or hotter, so feel free to adjust the amount based on your spice preference.

Can I make this recipe oil-free?

You can reduce or eliminate oil by baking the tofu without it and using a non-stick pan for the sauté step, but the tofu may not crisp up as much or be quite as flavorful.

What can I substitute for gochujang if I can’t find it?

A mix of chili paste, miso, and a bit of sugar can approximate gochujang’s flavor, but for the true Korean experience, it’s worth seeking out authentic gochujang, which is widely available online and in Asian markets.

How can I make this recipe gluten-free?

Simply swap soy sauce for tamari or another gluten-free soy sauce alternative, and double-check your gochujang brand to ensure it’s gluten-free as well.

Final Thoughts

This Gochujang Tofu Recipe embodies everything I love about simple, bold cooking — vibrant flavors, satisfying textures, and plenty of room for personal touches. It’s a dish that brings warmth to the table and excitement to your taste buds, perfect for any day you want a quick yet impressive meal. Give it a try, share it with friends, and watch it become a cherished staple in your culinary repertoire!

Gochujang Tofu Recipe

Ingredients You’ll Need