Crispy Korean Gochujang Tofu With a crispy exterior, soft tofu inside, and a smooth gochujang sauce, this is the perfect balance of spicy, sweet, and umami. is a quick and satisfying vegan dinner recipe.
Why You’ll Love This Gochujang Korean Tofu
- Easy to Make: This recipe comes together quickly using simple ingredients.
- Crispy & Flavorful: The tofu is baked to crispy perfection and coated in a rich, spicy gochujang sauce.
- Vegan & Gluten-Free: A completely plant-based meal that fits various dietary needs.
- Perfect for Meal Prep: Prepare the sauce in advance and toss it with freshly baked tofu for a quick weeknight dinner.
What Is Gochujang?
Gochujang is a Korean red chili paste made from fermented soybeans, glutinous rice, and red chili powder. It has a unique blend of sweet, savory, and spicy flavors, making it an essential ingredient in Korean cooking. Its bold taste pairs beautifully with tofu, adding depth and heat to this dish.
Ingredients for Crispy Gochujang Korean Tofu
Tofu:
- 1 block (14 oz) extra-firm tofu
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 2 tablespoons cornstarch
- ½ cup gluten-free breadcrumbs
- 1 tablespoon olive oil (optional, for extra crispiness)
Gochujang Sauce:
- 2 tablespoons gochujang paste
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup (or agave for a vegan option)
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon rice vinegar
- 2 tablespoons water
- 1 teaspoon cornstarch (for thickening)
Serving:
- Steamed rice
- Fresh vegetables (e.g., cucumber, carrots, avocado)
- Sesame seeds for garnish
How to Make Crispy Gochujang Korean Tofu
1: Prepare the Tofu
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Drain and press the tofu to remove excess moisture. Cut the tofu into 1-inch cubes.
- In a large bowl, toss the tofu cubes with soy sauce. Sprinkle with cornstarch and breadcrumbs, ensuring each piece is evenly coated.
- Arrange the tofu on the prepared baking sheet, leaving space between each cube.
- Bake for 25 minutes, turning halfway through, until golden and crispy.
2: Make the Gochujang Sauce
- In a small saucepan, whisk together the gochujang paste, soy sauce, maple syrup, sesame oil, minced garlic, and rice vinegar.
- In a separate bowl, mix the cornstarch and water until smooth. Add this slurry to the saucepan.
- Heat the sauce over low-medium heat, whisking constantly until it thickens (about 3-4 minutes). Remove from heat and set aside.
3: Toss & Serve
- Once the tofu is crispy, let it cool for 5 minutes.
- Transfer the tofu to a large bowl and toss it with the prepared gochujang sauce until evenly coated.
- Serve the tofu over steamed rice with fresh vegetables. Garnish with sesame seeds for extra flavor and crunch.
Note : Air Fryer Instructions – Want an even quicker option? Air fry the tofu at 375°F (190°C) for 15 minutes, shaking the basket halfway through. Once crispy, toss it with the gochujang sauce and serve immediately.
Tips for the Best Korean Tofu
- Press the Tofu: Removing as much water as possible helps the tofu get extra crispy.
- Customize the Heat: Adjust the spice level by adding more or less gochujang paste.
- Make It Ahead: Prepare the sauce in advance and store it in the fridge for up to 5 days.
Serving & Storage Tips
Serving Ideas:
- Pair with jasmine or brown rice for a complete vegan dinner.
- Serve alongside a Korean-inspired slaw or stir-fried vegetables.
Storage:
- Store leftover tofu in an airtight container in the fridge for up to 3 days.
- Reheat in an oven at 350°F (175°C) for 10 minutes to restore crispiness.
Frequently Asked Questions
1. Can I make this tofu gluten-free? Absolutely! Use tamari instead of soy sauce and gluten-free breadcrumbs.
2. Is gochujang vegan? Most gochujang brands are vegan, but always check the label for animal-based ingredients.
3. Can I make this tofu in advance? The sauce can be prepared in advance, but for the best texture, bake the tofu fresh.
4. What can I use instead of tofu? Try this recipe with tempeh or cauliflower for a delicious twist!
More Healthy Dinner Recipes You Should Try
Conclusion
This Crispy Gochujang Korean Tofu is a must-try if you’re looking for a spicy, savory, and satisfying vegan dinner. It’s easy to make, packed with flavor, and perfect for any night of the week. Whether you’re new to cooking with gochujang or already a fan, this recipe is sure to become a staple in your kitchen.
If you try this recipe, share your creation on social media and tag us! We love seeing your delicious dishes.
Crispy Gochujang Korean Tofu – A Flavor-Packed Vegan Dinner
Ingredients
For the Tofu:
- 1 block 14 oz extra-firm tofu
- 2 tablespoons soy sauce use tamari for gluten-free
- 2 tablespoons cornstarch
- ½ cup gluten-free breadcrumbs
- 1 tablespoon olive oil optional, for extra crispiness
For the Gochujang Sauce:
- 2 tablespoons gochujang paste
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup or agave for a vegan option
- 1 teaspoon sesame oil
- 1 clove garlic minced
- 1 teaspoon rice vinegar
- 2 tablespoons water
- 1 teaspoon cornstarch for thickening
For Serving:
- Steamed rice
- Fresh vegetables e.g., cucumber, carrots, avocado
- Sesame seeds for garnish
Instructions
Prepare the Tofu
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Drain and press the tofu to remove excess moisture. Cut the tofu into 1-inch cubes.
- In a large bowl, toss the tofu cubes with soy sauce. Sprinkle with cornstarch and breadcrumbs, ensuring each piece is evenly coated.
- Arrange the tofu on the prepared baking sheet, leaving space between each cube.
- Bake for 25 minutes, turning halfway through, until golden and crispy.
Make the Gochujang Sauce
- In a small saucepan, whisk together the gochujang paste, soy sauce, maple syrup, sesame oil, minced garlic, and rice vinegar.
- In a separate bowl, mix the cornstarch and water until smooth. Add this slurry to the saucepan.
- Heat the sauce over low-medium heat, whisking constantly until it thickens (about 3-4 minutes). Remove from heat and set aside.
Toss & Serve
- Once the tofu is crispy, let it cool for 5 minutes.
- Transfer the tofu to a large bowl and toss it with the prepared gochujang sauce until evenly coated.
- Serve the tofu over steamed rice with fresh vegetables. Garnish with sesame seeds for extra flavor and crunch.
Notes
- Be sure to stick with low sodium soy sauce, not regular, to prevent this recipe from getting too salty!
- Air Fryer Instructions: Air fry the tofu at 375°F (190°C) for 15 minutes, shaking the basket halfway through. Once crispy, toss it with the gochujang sauce and serve immediately.
