Crispy Gochujang Korean Tofu

Why You’ll Love This Recipe

The combination of crispy tofu with a flavorful sauce is a crowd-pleaser! The cornstarch and breadcrumb coating create a perfectly crisp texture, while the gochujang-based sauce brings a balance of heat, sweetness, and savory depth. It’s vegan-friendly and can easily be made gluten-free, making it adaptable to various dietary preferences. Plus, it’s ready in under an hour, making it a quick and healthy option for dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Tofu:

• 1 16 oz block extra-firm tofu

• 1 tablespoon soy sauce or tamari

• 1 tablespoon cornstarch

• 3 tablespoons gluten-free breadcrumbs (or regular)

Sauce:

• ¼ cup low-sodium soy sauce or tamari

• ¼ cup gochujang (Korean red chili paste)

• 1 tablespoon tomato paste

• 2 tablespoons water or vegetable broth

• 3 tablespoons honey or maple syrup

• 1 tablespoon toasted sesame oil

• 1 tablespoon rice vinegar

• 2 teaspoons minced garlic

• 1 teaspoon grated fresh ginger

• 1 teaspoon cornstarch

• 1 teaspoon water

Garnish and Serve:

• Rice, cucumbers, carrots, avocado, sesame seeds

Directions

1. Preheat the oven to 400°F (200°C). Drain the tofu, wrap it in a towel, and press it to remove excess moisture.

2. Cut the tofu into 1-inch cubes. Toss the cubes with soy sauce, then cornstarch, and finally breadcrumbs until they’re evenly coated. Spread the tofu in a single layer on a parchment-lined baking sheet.

3. Bake the tofu for 25 minutes, then turn off the oven and let the tofu sit inside for another 5 minutes to maximize crispiness.

4. While the tofu bakes, prepare the sauce: whisk the sauce ingredients (except the slurry) in a small pot. Stir cornstarch and water to make a slurry, then add it to the sauce. Heat the mixture over low-medium heat until it bubbles and thickens. Once thickened, remove from heat.

5. When the tofu is done, transfer it to a bowl and toss with half of the sauce. Reserve the rest of the sauce for serving.

6. Serve the tofu with rice and vegetables. Drizzle extra sauce over the top and garnish with sesame seeds and scallions if desired.

Servings and Timing

• Serves: 4 people

• Prep time: ~15 minutes (including pressing tofu)

• Cook time: ~30 minutes (25 minutes baking + sauce simmering)

• Total time: ~45 minutes

Variations

• Air fryer version: Cook tofu at 375°F for ~15 minutes, shaking the basket every 5 minutes. Toss in the sauce afterward.

• Pan-fried tofu: For extra crispiness, dust tofu in cornstarch and shallow-fry in oil until golden (~8 minutes), then finish with sauce as in other versions.

• Lower spice: Use less gochujang or add more sweetener (maple syrup) to adjust the spice level to your preference.

• Add vegetables: Stir-fry broccoli florets or bake along with the tofu to add some extra texture and nutrition.

• Buddha bowl: Layer rice, tofu, veggies, and toppings like avocado or pickled cucumber for a filling meal.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The tofu may lose some of its crispiness, so it’s best reheated fresh.

• Reheating methods:

  • In microwave: Heat in 30-second bursts until warmed.

  • In skillet: Toss over low heat until heated through to help restore crispiness.

FAQs

What type of tofu is best?

Extra-firm tofu is ideal as it holds its shape, absorbs marinades well, and becomes crispy when baked or fried.

How do I press tofu properly?

Wrap the tofu in towels and place a weight on it for at least 15–30 minutes. Alternatively, you can use a tofu press to remove excess moisture. Drier tofu crisps up better.

Can I make this gluten-free or vegan?

Yes! Use tamari or gluten-free soy sauce, gluten-free breadcrumbs, and maple syrup instead of honey to make this dish both gluten-free and vegan.

How spicy is gochujang?

The spiciness of gochujang can vary by brand, but it typically has a balanced heat. Start with 2–3 tablespoons for medium heat, and adjust according to your preference. One tablespoon will be mild.

Can I prepare the sauce ahead?

Yes, you can make the sauce in advance and store it in the fridge. Just toss it with freshly cooked tofu just before serving to maintain the best texture.

Can I freeze leftovers?

Technically, you can freeze leftovers, but the tofu won’t stay crispy once thawed. If you want to freeze, it’s better to freeze the sauce separately.

What sides pair well with this dish?

Steamed rice, quick-pickled cucumbers, carrots, leafy greens, steamed broccoli, or kimchi work beautifully as sides to this dish.

Can I double the recipe?

Yes, you can double the recipe by scaling up the ingredients proportionally. Just make sure to use multiple baking sheets or bake in batches to keep the tofu crispy.

Can I pan-fry instead of bake?

Yes, you can shallow-fry the coated tofu in neutral oil until golden and crispy, then finish it in the sauce for an extra crispy texture.

Is this recipe suitable for meal prep?

The sauce keeps well in the fridge, but the tofu is best eaten fresh for maximum crispiness. Prepare the sauce ahead of time and cook the tofu just before serving for the best results.

Conclusion

This Crispy Gochujang Korean Tofu is a flavorful, customizable dish that strikes the perfect balance between heat, sweetness, and savory goodness. Whether you enjoy it as part of a Buddha bowl, paired with steamed rice and vegetables, or served on its own, this dish is a fantastic choice for a quick, healthy meal. With its crispy exterior, sticky sauce, and endless variation possibilities, it’s sure to become a go-to favorite in your recipe collection.

Crispy Gochujang Korean Tofu

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This Crispy Gochujang Korean Tofu recipe delivers bold, spicy-sweet flavor with a satisfying crunch. Perfect for plant-based meals, this Korean-inspired dish is coated in a sticky gochujang glaze and baked or pan-fried to crispy perfection. Ideal for weeknight dinners or meal prep!

• Author: Emily
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 2–3 servings
• Category: Dinner
• Method: Baked or Pan-Fried
• Diet: Vegetarian

Ingredients

• For the Tofu:
• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 1 tbsp neutral oil (e.g., avocado or vegetable oil)
• Salt, to taste
• For the Gochujang Sauce:
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or sugar
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1 tsp grated ginger
• 2 tbsp water (to thin sauce if needed)
• Optional Garnishes:
• Toasted sesame seeds
• Sliced green onions

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Instructions

• Prep the Tofu: Press tofu for at least 15 minutes to remove excess water. Cut into bite-sized cubes.
• Coat the Tofu: In a bowl, toss tofu cubes with cornstarch, oil, and a pinch of salt until evenly coated.
• Cook the Tofu:
• Oven Method: Preheat oven to 400°F (200°C). Place tofu on a parchment-lined baking sheet and bake for 25–30 minutes, flipping halfway through, until golden and crispy.
• Pan-Fry Method: Heat a non-stick pan over medium heat. Fry tofu for 3–4 minutes per side until crispy.
• Make the Sauce: While tofu cooks, whisk all sauce ingredients in a small pan over low heat until slightly thickened (2–3 minutes).
• Combine: Toss crispy tofu in the gochujang sauce until fully coated.
• Serve: Top with sesame seeds and green onions. Serve with steamed rice, noodles, or in lettuce wraps.

Notes

• For extra crispy tofu, freeze and thaw the tofu before pressing.
• Adjust the heat level by adding more or less gochujang.
• Sauce can be made ahead and stored in the fridge for up to 5 days.