Print

Crispy Gochujang Korean Tofu

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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!

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

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.

Find it online: https://yumfamilyrecipes.com/crispy-gochujang-korean-tofu/