Crispy Gochujang Korean Tofu Recipe

If you’re craving something that’s boldly flavored, satisfyingly crunchy, and completely plant-based, Crispy Gochujang Korean Tofu will become your new go-to. This dish transforms humble tofu into strikingly golden cubes coated in a spiced, sticky glaze, balanced perfectly with sweet, tangy, and umami notes. Every bite packs a punch thanks to the star ingredient, gochujang, and the meal comes together in under an hour—ideal for anyone craving a restaurant-worthy Korean-inspired dinner at home. Whether you’re serving it to tofu newcomers or diehard fans, this is a recipe that delivers on both comfort and wow factor.

this Recipe

Ingredients You’ll Need

Each ingredient in this recipe plays a starring role—some provide bold color and flavor, while others boost texture, aroma, and that famous crispy finish. The list is short and sweet, but together, they make magic happen.

• Extra-firm tofu (14 oz): The firmer texture ensures the tofu cubes hold their shape and turn irresistibly crisp in the oven.
• Cornstarch (2 tablespoons): This is the secret to that crunchy, golden exterior; don’t skip it!
• Sesame oil or neutral oil (1 tablespoon): Adds a lovely toasty flavor or keeps things simple, depending on which you use.
• Gochujang (2 tablespoons): The spicy, deeply savory Korean chili paste that brings the dish to life.
• Soy sauce (1 tablespoon): Essential for a rich base and plenty of umami depth in the sauce.
• Maple syrup (1 tablespoon): Brings a touch of natural sweetness to balance out the heat.
• Rice vinegar (1 tablespoon): Adds a subtle tang that lifts all the flavors and keeps the sauce bright.
• Grated ginger (1 teaspoon): Fresh ginger gives a craveable zing and a bit of warmth.
• Garlic clove, minced (1): For unmistakable, aromatic punch—don’t be shy.
• Toasted sesame seeds (1 teaspoon): The perfect finishing touch for crunch and nutty notes.
• Chopped green onions (2 tablespoons): Adds freshness and a pop of color right at the end.

How to Make Crispy Gochujang Korean Tofu

Step 1: Prep Your Tofu

First things first: press your extra-firm tofu to remove excess moisture—that’s a must for maximum crispiness. Slice the tofu into bite-sized cubes, aiming for uniformity so they bake evenly. This small detail ensures every piece of your Crispy Gochujang Korean Tofu gets irresistibly crunchy.

Step 2: Coat With Cornstarch

Place your tofu cubes in a mixing bowl and sprinkle the cornstarch over them. Toss gently until every side is evenly coated. The cornstarch acts like a magic dust, giving you that dreamy, golden crust once baked, while keeping the inside tender.

Step 3: Bake Until Golden and Crisp

Preheat your oven to 400°F and line a baking sheet with parchment for easy cleanup. Arrange your tofu cubes in a single layer so they’re not touching, then lightly spray with oil—this gives a beautiful crunch without deep-frying. Bake for 25 to 30 minutes, flipping halfway, until the cubes are crisp and golden brown on all sides. If you love your tofu extra crunchy, try the air fryer method too!

Step 4: Prepare the Gochujang Sauce

While the tofu is baking, combine gochujang, soy sauce, maple syrup, rice vinegar, grated ginger, and minced garlic in a small saucepan. Gently whisk over low heat, letting it simmer for 2–3 minutes. The flavors will meld into a glossy, sticky sauce that smells absolutely mouthwatering. Adjust gochujang to taste if you prefer things spicier or milder.

Step 5: Toss and Garnish

The moment your tofu comes out of the oven, add it straight into the pan with the warm sauce. Toss thoroughly so every single piece is beautifully coated in that bold, fiery glaze. Top with toasted sesame seeds and chopped green onions before serving, and your Crispy Gochujang Korean Tofu is ready to impress!

How to Serve Crispy Gochujang Korean Tofu

Garnishes

Finish with plenty of toasted sesame seeds and a sprinkle of fresh green onions to add crunch and brightness. For a little extra flair, a few curls of shaved cucumber or a tiny drizzle of sesame oil over the platter brings instant restaurant vibes to your Crispy Gochujang Korean Tofu.

Side Dishes

This tofu absolutely shines over a steaming bowl of jasmine rice, brown rice, or even fluffy cauliflower rice. For a Korean-inspired dinner, pair it with pickled radish, sautéed greens, or a cool bowl of soba noodles. It’s also amazing tucked into lettuce wraps alongside kimchi!

Creative Ways to Present

Get playful by skewering the tofu cubes for party-friendly bites or piling them atop a vibrant rice bowl layered with shredded cabbage, carrots, and cucumbers. If you’re packing lunch, try tossing leftover Crispy Gochujang Korean Tofu into a wrap or grain salad—you’ll be the envy of the break room.

Make Ahead and Storage

Storing Leftovers

Any extra tofu can be stored in an airtight container in the fridge for up to three days. While it’s hard to resist eating the whole batch, you’ll love having leftovers to upgrade your lunches and dinners throughout the week.

Freezing

If you want to save Crispy Gochujang Korean Tofu for later, let it cool completely before transferring to a freezer-safe container. The tofu’s texture will change slightly once thawed, but the flavors remain bold and delicious—it’s a great meal prep option.

Reheating

To get the tofu’s crispiness back, reheat it either in the oven at 350°F for about 10 minutes or pop it in an air fryer for a few minutes. Avoid using the microwave if possible, as it softens the crispy coating. Add a splash of water to the sauce if it looks thick upon reheating.

FAQs

Can I make this tofu without gochujang?

Gochujang brings signature flavor and color to this dish, but if you can’t find it, try a mix of miso and chili paste for a passable substitute—though the taste will be a bit different.

Is this dish very spicy?

Crispy Gochujang Korean Tofu is moderately spicy, but you can easily adjust the heat by using a little less gochujang or adding a touch more maple syrup to mellow it out.

How do I press tofu without a tofu press?

Wrap your tofu block in a clean kitchen towel and place a heavy pan or a few cans on top. Let it sit for 15 minutes to drain excess water—pressed tofu gets extra crispy.

Can I pan-fry the tofu instead of baking?

Absolutely! Use a non-stick skillet with a little oil and fry the cornstarch-coated tofu cubes in batches until crisp on all sides. It’s a bit faster, though you may need extra oil.

Is Crispy Gochujang Korean Tofu gluten-free?

The only gluten-containing ingredient is soy sauce—just swap in tamari or a gluten-free soy sauce to easily make this dish completely gluten-free.

Final Thoughts

The world of tofu never looked (or tasted) so good—this Crispy Gochujang Korean Tofu is proof that simple ingredients can create kitchen magic. Give it a try and watch it become a new favorite, whether you’re cooking for yourself, friends, or the whole family. Dig in and enjoy every delicious, spicy, crispy bite!

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