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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-pleasing vegetarian meal!

Gojuchang Tofu in a bowl on rice

If you’re looking for a bold and flavourful tofu recipe, this Gochujang Tofu will become your new go-to! While I love to make my classic Crispy Sesame Tofu, Easy Tofu Stir Fry or Sticky Tofu on a regular basis, this Gochujang Tofu has quickly become a family favourite to add to the rotation.

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It’s crispy on the outside, tender on the inside, and coated in a rich, spicy-sweet Korean-inspired sauce. Whether you’re vegan, vegetarian, or just want to eat more tofu this dish is packed with flavour, easy to make, and ready in about 30 minutes.

Serve it over some Quinoa Fried Rice, toss it with some easy sesame noodles, or pair it with veggies for a satisfying and protein-packed meal.

Why You’ll Love This Recipe

  • Packed with flavour: Gochujang sauce creates a rich, spicy and sweet flavour that gives this tofu a kick! If you like spicy flavours try pairing this tofu with some Spicy Chili Oil Noodles.
  • Quick and Easy: this tofu recipe comes together in just 30-40 minutes, making it perfect for a fast weeknight meal.
  • Healthy meal: Packed with 24 grams of plant-based protein per serving, this is an ideal choice for a high-protein vegetarian meal.

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!

Key Ingredients

Ingredients for gochujang tofu
  • Extra firm tofu: firm or extra-firm tofu is best for this recipe to get crispy tofu. You can use soft tofu like I use in this Vegetarian Mapo Tofu recipe, just keep in mind the dish will have a completely different texture.
  • Gochujang Sauce: this is the foundation of the dish. Find gochujang sauce in the Asian section at your local grocery store, or head over to the Asian market.

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

Recipe Variations

  • Air fry the tofu: Try air-frying the tofu at 400 degrees F for 10-12 minutes for a quicker option than baking.
  • Adjust the spice: If you don’t love spicy food, use less Gochujang to cater to your spice preference. You may also prefer this honey garlic tofu if you don’t love spicy food. If you love heat, feel free to add even more Gochujang.
  • Additional Veggies: Feel free to toss in bell peppers, broccoli, or mushrooms for a more substantial meal.

How To Make Gochujang Tofu

tofu ripped into nuggets on a baking sheet

Step 1: Rip the tofu into nuggets, or cut the tofu into cubes and toss it in a bowl with some oil and cornstarch.

crispy tofu cubes on a baking sheet

Step 2: 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.

minced garlic and ginger in a pan

Step 3: Saute the onion and garlic in a heated pan with the avocado oil on medium-high for 1-2 minutes.

gochujang sauce being poured into a pan

Step 4: Reduce the heat to medium and add the Stir-fry sauce.

gochujang Tofu in a pan

Step 5: Add the tofu to the pan and mix together until the tofu is evenly coated.

two bowls of gochujang Tofu with wood chopsticks and a beige napkin

Step 6: Serve immediately over rice with some scallions and sesame seeds.

Ways To Serve

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

How To Store and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or to keep it crispy, in a pan on the stovetop.

Jess’s Tips

  • Press your tofu – Removing excess moisture from the tofu helps it crisp up better in the oven or air fryer.
  • Use extra-firm tofu – This gives you the best crispy texture and holds up well when tossed in sauce. I also love to use extra-firm tofu to make Buffalo Tofu.
  • Don’t overcrowd the baking sheet – Give the tofu space on the baking sheet to crisp evenly.
  • Tear your tofu – Tearing the tofu into chunks gives it more texture and surface area for the sauce to cling to! You can also cut the tofu into cubes if you prefer like I did for this Baked Teriyaki Tofu.
  • Serve fresh – The tofu is crispiest and most flavourful right after it’s cooked.
  • Use a non-stick pan – This prevents sticking and makes cleanup easier.

Frequently Asked Questions

Is gochujang tofu spicy?

Yes, gochujang has a mild to moderate heat level. You can adjust the amount of gochujang to suit your spice preference.

What does gochujang tofu taste like?

It’s savory, spicy, slightly sweet, and umami-rich—think sticky-sweet chili tofu with bold flavor and crispy edges.

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 gochujang 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. You can also refer to my guide on how to cook tofu.

A bowl of gochujang Tofu topped with scallions

Try These Tofu Recipes Next!

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • 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
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Description

Gochujang Tofu takes 35 minutes to make and is perfect for a high-protein vegetarian 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

  • Press tofu to remove moisture for crispier results.
  • Use extra-firm tofu for the best texture.
  • Don’t overcrowd the baking sheet—leave space for even crisping.
  • Tear tofu into chunks for more texture (or cut into cubes).
  • Serve immediately for the crispiest texture.
  • Use a non-stick pan to prevent sticking and for easy cleanup.

Nutrition

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

Hi, I'm Jess!

Choosing Chia is a blog all about healthy vegetarian recipes that are easy to follow, taste delicious and focus on wholesome ingredients. I started the blog after a spontaneous trip to India where I studied the practice of yoga and wellness.

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3 Comments

  1. Jessica Hoffman says:

    A favourite in our family! Comes together quickly and even my picky meat-loving husband loves this one!

    Reply
  2. Susan says:

    Absolutely delicious!

    Reply
    1. Jessica Hoffman says:

      Thank you Susan!

      Reply