Meet your new weeknight obsession: Crispy Gochujang Korean Tofu. This vibrant dish is all about bold flavors and crowd-pleasing crunch, starring cubes of golden tofu bathed in a sticky-sweet and spicy Korean sauce. If you’ve ever wanted takeout-level tofu at home, this will win you over with its crispy texture, fiery-sweet gochujang glaze, and sprinkle of crunchy sesame seeds and scallions. Whether you’re a tofu skeptic or a long-time lover, this recipe guarantees big satisfaction with little effort.
Ingredients You’ll Need
The beauty of Crispy Gochujang Korean Tofu lies in its ultra-simple ingredient list. Each item plays a vital role, bringing the right balance of texture, flavor, and color to the plate—so don’t skip a thing!
- Extra-firm tofu (1 block, 14 oz): The star of the show—extra-firm tofu holds its shape and crisps up best. Pressing out excess moisture ensures those coveted golden edges.
- Cornstarch (2 tablespoons): This humble pantry staple turns tofu cubes into crispy bites that rival deep-fried versions, without the mess or oil.
- Neutral oil (2 tablespoons, like avocado or canola): You want a high smoke point oil for frying—this helps the tofu get shatteringly crisp without any distracting flavors.
- Gochujang (2 tablespoons): The signature Korean chili paste delivers just the right hit of heat, tang, and umami for an irresistible glaze.
- Soy sauce (1 tablespoon): Adds savory depth and saltiness, tying together all the flavors beautifully.
- Rice vinegar (1 tablespoon): A splash of acid to balance and brighten the sauce, making every bite pop.
- Maple syrup or honey (1 tablespoon): A touch of sweetness to temper the spice and give the sauce that addictive sticky-finish.
- Sesame oil (1 teaspoon): Just a drizzle deepens the flavor with nutty, toasty notes—you’ll really notice it!
- Garlic (2 cloves, minced): For savory kick and aroma; don’t be shy here.
- Grated ginger (1 teaspoon): Adds warming, zesty undertones that pair perfectly with gochujang.
- Sesame seeds and sliced green onions (for garnish): These finish the dish with a crunch and burst of freshness. Don’t skip!
How to Make Crispy Gochujang Korean Tofu
Step 1: Press and Prep the Tofu
Start by wrapping your extra-firm tofu in several layers of paper towels and nestling something heavy on top—a skillet or a can of beans does the trick! Give it at least 15 minutes to squeeze out any excess moisture. Dry tofu is the secret to unbeatable crispiness. Once pressed, slice your tofu into even, bite-sized cubes, setting the stage for that iconic crunch.
Step 2: Toss with Cornstarch
Gently toss your tofu cubes in a large bowl with the cornstarch, making sure every surface gets evenly coated. This is the game-changer step: the cornstarch creates a delicate, irresistible crust that crisps up beautifully in the pan or air fryer.
Step 3: Pan-Fry Until Crispy
Heat your neutral oil in a nonstick skillet over medium-high heat. Carefully add in the tofu cubes, arranging them in a single layer. Let them sizzle undisturbed for a few minutes before turning—this patience rewards you with deeply golden, crunchy sides. Keep turning every few minutes until the tofu is evenly crispy and golden all over, which usually takes about 8 to 10 minutes.
Step 4: Whisk the Gochujang Sauce
While the tofu works its magic in the pan, whisk together the gochujang, soy sauce, rice vinegar, maple syrup (or honey), sesame oil, minced garlic, and grated ginger in a small bowl. This sauce is the flavor bomb that transforms simple tofu into a knockout dinner—taste and adjust for more or less heat if you prefer.
Step 5: Glaze and Finish
Once your tofu is golden and crispy, turn the heat to low and pour in the gochujang sauce. Toss everything gently to coat each cube, letting the sauce bubble and thicken slightly—just 1 or 2 minutes. When the tofu is lacquered and glossy, take it off the heat.
Step 6: Garnish and Serve
Pile your Crispy Gochujang Korean Tofu onto a plate and shower with sesame seeds and greens onions for a final pop of flavor and crunch. Every bite is a joyful symphony of texture, heat, and brightness.
How to Serve Crispy Gochujang Korean Tofu
Garnishes
The finishing touches matter here—don’t skip a lavish sprinkle of toasted sesame seeds for crunch and nutty flavor, along with thinly sliced green onions to add color and a mellow sharpness. A few paper-thin slices of fresh chili elevate the look and spice for those who crave an extra kick.
Side Dishes
Crispy Gochujang Korean Tofu is right at home alongside a mound of fluffy steamed jasmine or sushi rice to soak up that glorious sauce. For a lighter spin, try a bowl of nutty quinoa or serve over cauliflower rice. Quick stir-fried bok choy, snap peas, or roasted broccoli make vibrant veggie sides that complement the tofu’s bold, savory notes.
Creative Ways to Present
Think beyond the rice bowl—tuck the saucy tofu into lettuce wraps, spoon it over noodle salads, or heap it into a veggie-packed grain bowl with pickled radish and shredded carrots. You can even skewer the cubes appetizer-style for a shareable party snack. Crispy Gochujang Korean Tofu is endlessly versatile!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, pop any extra Crispy Gochujang Korean Tofu into an airtight container and refrigerate for up to three days. The flavors deepen overnight, making it a dynamite meal-prep option for future lunches or speedy dinners.
Freezing
You can freeze cooked tofu, though it may lose a bit of texture in the process. Arrange leftovers in a single layer until frozen, then stash in a zip-top bag for up to one month. The tofu may become chewier but will still soak up all that delicious sauce when reheated!
Reheating
To bring Crispy Gochujang Korean Tofu back to life, spread the cubes on a parchment-lined baking sheet and bake at 375°F for 8–10 minutes, or air fry for a few minutes until hot and crisp. Avoid microwaving, as the crust may soften, but a quick pan reheat with a drizzle of oil works well in a pinch.
FAQs
Can I use another type Main Course
For optimal crisp and shape, extra-firm tofu is best for this recipe. If you use firm tofu, press out as much moisture as possible. Silken tofu will not hold up for frying or tossing in sauce.
Is there a substitute for gochujang?
For an authentic flavor, gochujang is ideal, but you can try a spicy chili garlic sauce or Sriracha in a pinch—start with less and adjust to taste, as these can be spicier or saltier.
Can I make this gluten free?
Absolutely! Just swap the soy sauce for a gluten-free alternative like tamari or coconut aminos, and check your gochujang label, as some varieties contain wheat.
What’s the best oil to use?
Choose a neutral, high smoke point oil such as avocado, canola, or grapeseed oil. These let the bold flavors of your Crispy Gochujang Korean Tofu shine without adding any off notes.
How spicy is this dish?
It’s satisfyingly spicy but not overwhelming thanks to the balance from sweeteners and vinegar. For milder heat, use a bit less gochujang, or serve with extra rice to mellow things out for spice-sensitive eaters.
Final Thoughts
If you’re craving a quick, nutritious dinner that delivers restaurant-style flavor and crunch, Crispy Gochujang Korean Tofu is your answer. It’s bold, customizable, and sure to impress anyone at your table—give it a place in your meal plan and let it become a new favorite!
Print
Crispy Gochujang Korean Tofu Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean-Inspired
- Diet: Vegan
Description
This Crispy Gochujang Korean Tofu recipe offers a delightful combination of textures and flavors, with crispy pan-fried tofu coated in a savory and slightly spicy gochujang sauce. Perfect for a flavorful vegan main course.
Ingredients
Ingredients for Crispy Tofu:
- 1 block (14 oz) extra-firm tofu (pressed and cubed)
- 2 tablespoons cornstarch
- 2 tablespoons neutral oil (like avocado or canola)
Ingredients for Gochujang Sauce:
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 1 teaspoon sesame oil
- 2 cloves garlic (minced)
- 1 teaspoon grated ginger
Garnish:
- sesame seeds and sliced green onions
Instructions
- Prepare Tofu: Wrap tofu in paper towels and press to remove moisture, then cube.
- Coat Tofu: Toss tofu cubes with cornstarch until coated.
- Cook Tofu: Pan-fry tofu in oil until crispy and golden brown.
- Make Gochujang Sauce: Whisk together gochujang, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger.
- Combine: Pour sauce over crispy tofu and cook until thickened.
- Serve: Garnish with sesame seeds and green onions before serving.
Notes
- For added crunch, air fry the tofu instead of pan-frying.
- This dish pairs well with rice, quinoa, or stir-fried vegetables.
- Adjust gochujang to taste for desired spice level.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 0 mg
