If you’re on the lookout for the kind of meal that makes you drop your fork in delight (and immediately reach for seconds), Crispy Gochujang Korean Tofu is about to become your new go-to recipe. Each tofu cube is irresistibly golden and crunchy, tossed in a sticky-sweet, spicy gochujang glaze that clings to every nook and cranny. Whether you’re a long-time fan of Korean flavors or just craving something bold, this vegan main dish brings flavor, crunch, and sheer joy to your table—all in under an hour!
Ingredients You’ll Need
The magic of Crispy Gochujang Korean Tofu truly lies in its simple, powerhouse ingredients. Each element not only adds depth and complexity, but also ensures every bite is bursting with texture, color, and authentic flair.
- Extra-firm tofu (14 oz): Makes the perfect blank canvas that crisps up beautifully and holds the sauce like a dream.
- Cornstarch (2 tablespoons): Builds that crave-worthy coating, making every tofu cube extra crispy and light.
- Neutral oil (1 tablespoon): Helps achieve a gorgeous golden brown exterior without overpowering the other flavors.
- Gochujang (2 tablespoons): The Korean chili paste star, giving our sauce its signature fiery kick and irresistible depth.
- Soy sauce (1 tablespoon): Adds a savory, umami punch that ties all the flavors together.
- Rice vinegar (1 tablespoon): Brightens things up, cutting through the heat with a touch of tanginess.
- Maple syrup (1 tablespoon): Lends subtle sweetness for that perfectly balanced sticky glaze.
- Sesame oil (1 teaspoon): Finishes the sauce with a nutty, fragrant warmth you’ll love in every bite.
- Garlic (2 cloves, minced): Layers in aromatic complexity that’s impossible to resist.
- Fresh ginger (1 teaspoon, grated): Offers a peppery zing and a touch of freshness.
- Chopped green onions & sesame seeds (optional): For a pop of color and a final flourish of flavor.
How to Make Crispy Gochujang Korean Tofu
Step 1: Prep the Tofu
Begin by draining and pressing your extra-firm tofu to remove as much moisture as possible. This step is crucial for creating that signature crispiness in every bite. Once pressed, slice the tofu into uniform 1-inch cubes—consistent sizing is your secret weapon for even baking.
Step 2: Coat in Cornstarch
Place the tofu cubes in a large bowl and gently toss them with cornstarch until each piece is evenly dusted. This gentle coating is what gives our Crispy Gochujang Korean Tofu its unbelievably crunchy shell, making every bite extra satisfying.
Step 3: Bake to Perfection
Preheat your oven to 400°F (200°C), and line a baking sheet with parchment paper for easy cleanup. Arrange the tofu cubes in a single layer, making sure they’re not touching. Drizzle the neutral oil over the cubes, then bake for 25 to 30 minutes, flipping each piece halfway through. You’re looking for tofu that’s deeply golden and audibly crispy!
Step 4: Make the Gochujang Sauce
While your tofu bakes away, combine gochujang, soy sauce, rice vinegar, maple syrup, sesame oil, minced garlic, and grated ginger in a small saucepan. Whisk everything together and bring it to a gentle heat over medium-low. Cook for about 2 to 3 minutes, just until the sauce is slightly thickened and fragrant.
Step 5: Toss and Serve
Once your tofu is out of the oven and irresistibly crisp, transfer it to a large bowl. Pour the warm gochujang sauce over the tofu and toss gently to coat every last morsel. Finish your Crispy Gochujang Korean Tofu with green onions and sesame seeds for a gorgeous presentation and a final flavor burst.
How to Serve Crispy Gochujang Korean Tofu
Garnishes
A generous sprinkle of chopped green onions and toasted sesame seeds is all it takes to elevate this dish from delicious to show-stopping. The fresh, sharp bite of green onion balances all that sticky, spicy savor, while sesame seeds add that extra pop of nuttiness and crunch.
Side Dishes
Crispy Gochujang Korean Tofu shines brightest next to a steaming bowl of fluffy rice, which soaks up every last drop of sauce. For a Korean-inspired feast, serve it alongside banchan like kimchi, sautéed spinach, or quick-pickled cucumbers. A side of stir-fried veggies turns this into a satisfying, colorful, and ultra-nourishing meal.
Creative Ways to Present
Get playful with your plating! Try piling your crispy tofu on top of noodles with sliced radishes and shredded carrots, or tuck it into lettuce leaves for a fun, hands-on appetizer. You can even serve Crispy Gochujang Korean Tofu in rice bowls drizzled with extra sauce and crunchy toppings for a customizable dinner spread.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your Crispy Gochujang Korean Tofu in an airtight container in the fridge for up to three days. While the tofu will lose some crunch, the bold, tangy flavors only get better as they marinate. Just be sure to let the tofu cool completely before storing to avoid any unpleasant sogginess.
Freezing
Freezing is an option if you want a make-ahead stash, but keep in mind that the texture of the tofu changes slightly and becomes a bit chewier. Freeze the tofu and sauce separately if possible, and defrost overnight in the fridge before reheating for best results.
Reheating
To restore the tofu’s irresistible crunch, reheat leftovers in a single layer on a baking tray at 375°F for about 10 minutes, or pop them into your air fryer if you have one. Avoid microwaving if you’d like to keep the crispy magic alive!
FAQs
Can I make Crispy Gochujang Korean Tofu without an oven?
Absolutely! You can use an air fryer set at 375°F for 15 minutes, shaking the basket halfway through for even crisping. For a stovetop version, shallow fry the cornstarch-coated tofu in a skillet with a bit of oil until deeply golden on all sides.
Is gochujang very spicy? Can I adjust the heat?
Gochujang brings a bold chili kick, but it’s balanced by savory, tangy, and a touch of sweet flavors. If you’re spice-sensitive, start with one tablespoon and add more to taste. The maple syrup and rice vinegar will mellow out the heat, so feel free to tweak to your liking.
What’s the best tofu to use for this recipe?
Extra-firm tofu is the secret to getting that perfect crispy bite. Softer types will fall apart or become too mushy during baking, so stick with extra-firm for the best results with your Crispy Gochujang Korean Tofu.
Can I make this gluten-free?
Definitely! Simply substitute tamari or a gluten-free soy sauce alternative for the regular soy sauce. Double-check your gochujang label, as some brands contain wheat—there are gluten-free options available.
How can I add protein or make this a full meal?
Crispy Gochujang Korean Tofu is already protein-packed thanks to the tofu, but you can easily bulk up your bowl with cooked edamame, steamed broccoli, or even top it with a handful of roasted chickpeas for extra crunch and nutrition.
Final Thoughts
Don’t be surprised if this Crispy Gochujang Korean Tofu makes it into your regular dinner rotation! It’s bold, fun, and endlessly crowd-pleasing, all while being wonderfully easy to make. If you’ve been searching for a dish that delights both your taste buds and your dinner guests, this is the one—give it a try and savor every crispy, saucy bite.
Print
Crispy Gochujang Korean Tofu Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Korean-Inspired
- Diet: Vegan
Description
Enjoy the spicy and savory flavors of this Crispy Gochujang Korean Tofu recipe. Crispy baked tofu cubes are coated in a delicious gochujang sauce, creating a perfect vegan dish with a Korean-inspired twist.
Ingredients
Tofu:
- 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
- 2 tablespoons cornstarch
- 1 tablespoon neutral oil
Gochujang Sauce:
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Garnish:
- Chopped green onions and sesame seeds for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Tofu: Pat the tofu dry, cut it into cubes, and toss gently with cornstarch. Arrange on the baking sheet, drizzle with oil, and bake for 25–30 minutes until golden and crispy.
- Make the Gochujang Sauce: In a saucepan, whisk together gochujang, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger. Heat until slightly thickened.
- Coat the Tofu: Toss the baked tofu in the sauce until fully coated.
- Serve: Garnish with green onions and sesame seeds. Serve hot.
Notes
- For extra crispiness, consider air-frying the tofu.
- Adjust the amount of gochujang to suit your spice preference.
- Pair with steamed rice or stir-fried vegetables for a complete meal.
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