This crispy gochujang Korean tofu is my go-to when I crave something bold, flavorful, and satisfying without being heavy. The outside is golden and crunchy, while the inside stays tender and full of flavor. The spicy, savory, and slightly sweet sauce clings to every bite, making it perfect as a main dish, side, or even a protein-packed snack.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
14 oz block firm tofu, drained and pressed
2 tablespoons cornstarch
1 tablespoon maple syrup or honey
1 teaspoon rice vinegar
2 tablespoons sesame oil
1 tablespoon olive oil
1 tablespoon soy sauce
2 tablespoons gochujang (Korean chili paste)
1 garlic clove, minced
1 teaspoon grated fresh ginger
2-3 green onions, chopped (for garnish)
1 tablespoon sesame seeds (optional)
Directions
I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I cut the tofu into cubes and pat them dry with paper towels to remove as much moisture as possible.
Then I toss the tofu cubes in cornstarch until they’re evenly coated.
I heat sesame oil and olive oil in a large skillet over medium-high heat. Once hot, I add the tofu cubes and cook for 5–7 minutes on each side until golden brown and crispy.
While the tofu cooks, I whisk together gochujang, soy sauce, maple syrup (or honey), rice vinegar, garlic, and grated ginger in a small bowl.
When the tofu is crispy, I transfer it to a bowl, pour the sauce over it, and toss gently to coat.
I arrange the coated tofu on the prepared baking sheet and bake for 10–15 minutes until the sauce thickens and caramelizes.
I finish with a sprinkle of sesame seeds and chopped green onions before serving.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Calories: Approximately 220 kcal per serving
Variations
I sometimes swap tofu for tempeh or seitan for a different texture.
If I want extra heat, I add a teaspoon of Korean chili flakes (gochugaru) to the sauce.
For a gluten-free option, I use tamari instead of soy sauce.
I occasionally air-fry the tofu instead of pan-frying for a lighter version.
Adding sautéed vegetables like bell peppers, zucchini, or broccoli makes this a one-pan meal.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I prefer using an oven or air fryer at 350°F (175°C) for about 10 minutes to bring back the crispiness. The microwave works too, but the texture will be softer.
FAQs
Can I make this tofu without baking it?
Yes, I sometimes skip the baking step and serve it straight from the pan. It won’t have the same caramelized glaze, but it’s still delicious.
What can I serve with this dish?
I like serving it over steamed rice, quinoa, or noodles. It’s also great with stir-fried veggies or in lettuce wraps.
Is gochujang very spicy?
It has a medium heat level with a rich, slightly sweet flavor. I adjust the amount depending on how spicy I want the dish to be.
Can I prepare this in advance?
I can press and cube the tofu ahead of time, and even make the sauce in advance. I cook everything just before serving to keep it crispy.
Can I freeze leftover tofu?
Cooked tofu can be frozen, but I find the texture changes to be a bit chewier. I usually prefer to eat it fresh or refrigerated.
Conclusion
This crispy gochujang Korean tofu is one of my favorite ways to enjoy tofu—crunchy, flavorful, and irresistibly saucy. It’s simple enough for a quick weeknight dinner but bold enough to impress anyone who tries it. Once I started making it, it quickly became a staple in my kitchen.
