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This Gochujang Tofu is bold, spicy, and loaded with flavour. The tofu cooks until perfectly crispy, then gets tossed in a sticky Korean inspired gochujang sauce for a 30 minute dinner that has 24 grams of protein per serving and tastes incredible over rice or noodles!
Table of Contents
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.
I’ve made dozens of viral tofu recipes over the years on the blog and that I’ve shared on the Choosing Chia Instagram that have racked up millions of views with thousands of people asking for the recipes, so I know exactly what makes a delicious tofu dish! Even my tofu-hating husband loves this recipe.
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.
Recipe Highlights
- 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.
- High protein: Each serving has about 24 grams of plant based protein.
- Easy weeknight meal: Ready in about 30 minutes using basic pantry staples.
- Vegan and gluten-free: Made entirely with simple, wholesome ingredients that are naturally vegan and gluten-free.
Key Ingredients
- 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. If you are gluten-free check the label of the sauce as some brands can contain gluten.
*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
Step 1: Rip the tofu into nuggets, or cut the tofu into cubes and toss it in a bowl with some oil and cornstarch.
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.
Step 3: Saute the onion and garlic in a heated pan with the avocado oil on medium-high for 1-2 minutes.
Step 4: Reduce the heat to medium and add the Stir-fry sauce.
Step 5: Add the tofu to the pan and mix together until the tofu is evenly coated.
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
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. I don’t recommend freezing this recipe.
Recipe Tip
- Press your tofu: Removing excess moisture helps it crisp up beautifully in the oven or air fryer.
- Use extra firm tofu: This keeps its shape and gives you the best texture once tossed in sauce.
- Do not overcrowd the baking sheet: Space between tofu pieces helps them crisp evenly.
- Tear your tofu: Ripping the tofu creates more jagged edges which hold onto the sauce better.
- Mix the sauce separately: Stir the gochujang sauce together before adding it to the pan for even distribution.
- Serve right away: The tofu stays crispiest when enjoyed immediately after cooking.
Frequently Asked Questions
Yes, gochujang has a mild to moderate heat level. You can adjust the amount of gochujang to suit your spice preference.
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.
Gochujang is usually sold in the Asian section of most grocery stores. You can also find it at Korean or Asian supermarkets, or order it online.
Try These Tofu Recipes Next!
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!
Gochujang Tofu
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 servings
- Category: Main
- Method: Bake
- Cuisine: Korean
- Diet: Vegan
Description
Gochujang Tofu takes 35 minutes to make and is perfect for a high-protein vegetarian meal!
Ingredients
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
- Preheat the oven to 425 degrees F and line a baking pan with parchment paper.
- Press as much liquid out of the tofu as possible with a clean kitchen towel, paper towel or a tofu press.
- Rip the tofu into nuggets or cut into cubes and toss together with 1 tbsp of avocado oil and cornstarch.
- Spread the tofu onto a baking sheet and bake for 20-25 minutes until crispy.
- Mix the Gochujang sauce ingredients together. Set aside.
- 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.
- Add the Gochujang sauce and crispy tofu and mix together until evenly coated.
- Optionally tofu with sliced scallions and serve.
Notes
- Use extra firm tofu for the best texture.
- Do not overcrowd the baking sheet when baking.
- Tear the tofu into pieces so the sauce clings better.
- Mix the gochujang sauce separately before adding it.
- Serve immediately for the crispiest tofu.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 350
- Sugar: 10g
- Fat: 9g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 24g
A favourite in our family! Comes together quickly and even my picky meat-loving husband loves this one!
Absolutely delicious!
Thank you Susan!