This easy Gochujang Tofu recipe is the perfect vegetarian and vegan-friendly meal that is packed with 24 grams of protein per serving! It comes together in about 30 minutes and is always a crowd-pleaser!

Gojuchang Tofu in a bowl on rice

Crispy Korean tofu

Welcome to another delicious journey into the world of tofu! Today, we’re exploring the vibrant and savoury flavours of Gochujang Tofu. This recipe not only packs a punch with flavour but is a perfect weeknight vegetarian and vegan meal.

Gochujang is a Korean chilli bean sauce that is spicy, savoury and slightly sweet. In this recipe, it’s combined with a few other ingredients to create a perfectly balanced sauce that coats crispy tofu nuggets. This tofu can be enjoyed on its own or served over rice or quinoa.

Why You’ll Love This Recipe

  1. Packed with flavour: Gochujang sauce creates a rich, spicy and sweet flavour that gives this tofu a kick!
  2. Quick and Easy: this tofu recipe comes together in just 30-40 minutes, making it perfect for a fast weeknight meal.
  3. Healthy meal: Packed with 24 grams of plant-based protein per serving, this is an ideal choice for a nutritious diet.
  4. Adaptable for All: Whether you’re vegan, vegetarian, or gluten-free, this recipe suits a wide array of dietary preferences.

Where to Buy Gochujang Sauce

Gochujang sauce can be found in the Asian section of most supermarkets, at specialty Asian grocery stores, or online. Look for authentic Korean brands to get the best flavour!

Gochujang tofu ingredients

Ingredients for gochujang tofu

  • Tofu: A 12-14oz pack of extra-firm tofu is the foundation of this dish, providing a dense, satisfying texture.
  • Avocado Oil: 2 tablespoons for frying, lending a subtle, buttery flavour. Vegetable oil works too.
  • Cornstarch: This helps to create a crisp exterior on the tofu.
  • Ginger: 1 tablespoon, minced, to add a fresh, zesty kick.
  • Garlic: Minced, they infuse the tofu with a pungent, aromatic flavour.
  • Gochujang Sauce: 3 tablespoons of this Korean chili paste brings a deep, spicy flavour.
  • Soy Sauce: Adds saltiness and depth. Tamari can be a gluten-free substitute.
  • Brown Sugar: Sweetness to balance the heat, honey is a great alternative or maple syrup to keep this recipe vegan.
  • Rice Vinegar: Just a touch for some tanginess and to brighten up the flavours.
  • Scallions: Adds a fresh and sharp flavour to the tofu.

*Full ingredient measurements and instructions can be found below in the recipe card.

How to make Gochujang tofu

Step 1

Rip the tofu into nuggets, or cut the tofu into cubes and toss it in a bowl with some oil and cornstarch. Bake the tofu in the oven at 425 degrees F for 20-25 minutes or until crispy.

Tip: you can also air-fry the tofu for this recipe if you prefer. Follow this recipe for air-fryer tofu then add the Gochujang sauce.

  • tofu ripped into nuggets on a baking sheet
  • crispy tofu cubes on a baking sheet

Step 2

Saute the onion and garlic in a heated pan with the avocado oil on medium-high for 1-2 minutes. Then add the Stir-fry sauce.

  • minced garlic and ginger in a pan
  • Gojuchang sauce being poured into a pan

Step 3

Add the tofu to the pan and mix together until the tofu is evenly coated. Sprinkle with scallions and serve alone or over rice.

  • Gojuchang Tofu in a pan
  • two bowls of Gojuchang Tofu with wood chopsticks and a beige napkin

Recipe Variations

  1. Explore Flavors: Experiment with adding sesame seeds, green onions, or a splash of lime for extra zest.
  2. Air fry the tofu: Try air-frying the tofu at 400 degrees F for 10-12 minutes for a quicker option than baking.
  3. Adjust the spice: If you don’t love spicy food, use less Gochujang to cater to your spice preference. If you love heat, feel free to add even more Gochujang.
  4. Additional Veggies: Feel free to toss in bell peppers, broccoli, or mushrooms for a more substantial meal.

Ways to serve

There are many ways you can serve and enjoy this tofu recipe. Here are some of my favourite ways to enjoy this recipe

  1. With Rice or Grains: Serve with jasmine rice, sushi rice, brown rice or quinoa
  2. With noodles: Try this recipe with some stir-fried noodles or served over a bowl of rice noodles
  3. With veggies: Stir-fry vegetables like broccoli, mushrooms, bell peppers and snow peas and mix it together with the tofu

How to store and reheat this tofu

Storing

  1. Airtight Container: Transfer the tofu into an airtight container. I recommend using a glass container for storage.
  2. Refrigerate: Place the container in the refrigerator. Properly stored, Gochujang Tofu can last for up to 3 days.

Reheating

To restore the tofu’s crispy texture, you have a couple of options:

  1. Pan Frying (Recommended): This method helps bring back some of the crispiness. Simply heat a pan over medium heat, add a little oil, and reheat the tofu until it’s warmed through and slightly crispy on the outside. This usually takes about 3-5 minutes.
  2. Oven Baking: Preheat your oven to 400°F. Spread the tofu on a baking sheet lined with parchment paper and bake for about 10-15 minutes. This method is great for reheating a larger batch.
  3. Microwave: While not the best method for maintaining texture, it’s quick and easy. Place the tofu in a microwave-safe dish and heat it on high for about 1-2 minutes. Be aware that this method might not retain the crispiness.
  4. Air Fryer: If you own an air fryer, this is an efficient way to reheat and restore crispiness. Set the air fryer to 350°F and heat the tofu for about 3-4 minutes.

Expert Tips for Making Tofu

  1. Remove excess liquid: Always press your tofu to remove excess water for better texture. You can use a tofu press or a clean kitchen towel or paper towel and just squeeze out any excess water.
  2. Use extra-firm tofu: if you want this tofu recipe to come out crispy, I recommend using extra-firm tofu.
  3. Avoid Overcrowding: Make sure to spread out the tofu on the baking sheet. This will ensure the tofu bakes up to be crispy.
  4. Cut or tear the tofu evenly: Cut or tear the tofu into uniform cubes or pieces for even cooking.
  5. Non-Stick is Key: I recommend using a non-stick pan to prevent the sauce and tofu from sticking and for easier cleanup.
  6. Serve immediately: while leftovers of this recipe can be stored and reheated, this dish is best enjoyed fresh for the best taste and texture.

Frequently Asked Questions

Can I freeze Gochujang tofu?

I don’t recommend freezing this tofu recipe. The tofu won’t retain a good texture after being defrosted, so stick to making this recipe fresh!

Can I pan-fry the tofu instead of baking?

Absolutely! If you prefer to pan-fry the tofu heat 2 tablespoons of vegetable oil in a pan and pan-fry the tofu cubes for 2-3 minutes on each side until crispy.

Try these tofu recipes next!

A bowl of gochujang Tofu topped with scallions

If you tried this Gochujang Tofu or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram, Tiktok and Facebook for even more deliciousness!

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A bowl of gochujang Tofu topped with scallions

Gochujang Tofu

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  • Author: Jessica Hoffman
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 2 servings 1x
  • Category: Main
  • Method: Bake
  • Cuisine: Korean
  • Diet: Vegan
Print Recipe

Description

Gochujang Tofu is spicy, tangy and delicious for a weeknight meal!

Ingredients

Scale

Tofu

  • 1 pack extra-firm tofu (12-14oz)
  • 2 tbsp avocado oil (can sub vegetable oil)
  • 2 tbsp cornstarch
  • 1 tbsp minced ginger
  • 2 garlic cloves, minced
  • 2 scallions, sliced. (optional)

Gochujang sauce

  • 3 tbsp Gochujang
  • 1 tbsp soy sauce (can sub tamari)
  • 1 tbsp brown sugar (or honey)
  • 2 tsp rice vinegar

Instructions

  1. Preheat the oven to 425 degrees F and line a baking pan with parchment paper.
  2. Press as much liquid out of the tofu as possible with a clean kitchen towel, paper towel or a tofu press.
  3. Rip the tofu into nuggets or cut into cubes and toss together with 1 tbsp of avocado oil and cornstarch.
  4. Spread the tofu onto a baking sheet and bake for 20-25 minutes until crispy.
  5. Mix the Gochujang sauce ingredients together. Set aside. 
  6. Heat the remaining tbsp of avocado oil in a large pan on medium-high heat. Add the garlic and ginger and saute for 1-2 minutes.
  7. Add the Gochujang sauce and crispy tofu and mix together until evenly coated.
  8. Optionally tofu with sliced scallions and serve.

Notes

This dish is best enjoyed immediately. 

Store leftovers in the fridge for up to 3 days.

Nutrition

  • Serving Size: 1/2 of the recipe
  • Calories: 350
  • Sugar: 10g
  • Fat: 9g
  • Carbohydrates: 28g
  • Fiber: 4g
  • Protein: 24g