Spicy Gochujang Tofu (Korean Inspired) Recipe
One of our favorite things about cooking together is experimenting with bold, exciting flavors. And lately, we’ve been hooked on gochujang, the Korean chili paste that adds this irresistible kick to just about any dish. My husband and I both love spicy food, so making Gochujang Tofu has become a go-to meal for us when we’re craving something spicy, crispy, and packed with flavor. This easy, plant-based recipe checks all the boxes for a cozy night in, and it’s perfect if you’re looking to spice up your usual tofu routine with a little Korean kick.
We always look forward to diving into a big bowl of this deliciously crispy tofu with a spicy gochujang glaze, nestled on rice with some veggies on the side. Whether it’s paired with fresh cucumber slices, kimchi, or steamed greens, Gochujang Tofu is as satisfying as it is packed with flavor.
Table of Contents
- Background of Gochujang Tofu
- Why You’ll Love This Gochujang Tofu Recipe
- Key Ingredients for Spicy and Crispy Gochujang Tofu
- How To Make Spicy Gochujang Tofu
- Have It Your Way
- Nutritional Information
- Health Benefits
- Other Recipes You’ll Love
- Gochujang Tofu Recipe
Background of Gochujang Tofu
Korean cuisine is known for its bold and vibrant flavors, and gochujang is a staple ingredient that’s at the heart of many iconic dishes, from bibimbap to tteokbokki. Gochujang is made by fermenting chili peppers with rice and soybeans, giving it a unique balance of heat, sweetness, and umami. Its versatility has made it a popular choice for fusion dishes as well, adding an unmistakable Korean twist to recipes across the world.
For us, discovering gochujang has been a game-changer, especially in plant-based cooking. Gochujang Tofu is our way of capturing that bold Korean flavor in a way that’s easy to make at home and totally vegan. It’s a perfect way to bring a taste of Korean street food to our own kitchen.
Why You’ll Love This Gochujang Tofu Recipe
- Spicy and Flavorful: The gochujang sauce brings a perfect balance of heat, sweetness, and umami.
- Crispy Texture: Pan-fried tofu provides a satisfying crunch that contrasts beautifully with the sauce.
- Vegan-Friendly: This dish is entirely plant-based, making it suitable for vegans and vegetarians.
- Quick and Easy: Simple to prepare and ready in under 30 minutes.
- Versatile: Perfect as a main dish or a side, and pairs well with rice, noodles, or vegetables.
Key Ingredients for Spicy and Crispy Gochujang Tofu
- Extra-Firm Tofu: Provides a protein-packed base with a creamy interior and crispy exterior when cooked.
- Gochujang (Korean Red Chili Paste): Adds a bold, spicy kick and depth of flavor with its fermented red chili and soybean base.
- Soy Sauce: Enhances the savory taste of the dish with its rich umami flavor and salty notes.
- Garlic: Infuses the dish with a fragrant aroma and savory taste, complementing the spicy and savory flavors of the sauce.
- Corn Starch: Helps to create a crispy coating when frying the tofu, resulting in a satisfying crunch with each bite.
How To Make Spicy Gochujang Tofu
- Cut the Tofu into bite size pieces and transfer them to a mixing bowl. To it, add the Corn Starch, Salt, Black Pepper, and Oil/Cooking Spray, and mix lightly until all the tofu pieces are coated on all sides.
- Transfer to tofu to an air fryer lined with parchment paper, and fry at 350 F (175 C) for 15 minutes turning the tofu pieces over half-way through the cooking. Fry until the tofu pieces are golden brown and crispy.
- In a mixing bowl, mix together the Gochujang Pepper Paste, Ketchup, Soy Sauce, Agave Nectar, Rice Wine Vinegar, Brown Sugar, Ginger, and Garlic. Thoroughly combine until you achieve a smooth consistency.
- In a wok over medium heat, add the Gochujang Sauce and stir until bubbling. To it add the Crispy Tofu and stir until all pieces are coated. Turn off the heat, add the sesame seeds and green onions. Serve immediately.
- Enjoy with brown rice, and steamed broccoli.
Have It Your Way
- Try Other Proteins: Not a tofu fan? Substitute with tempeh or even cauliflower florets for a similar crispy base.
- Add Vegetables: Stir-fried veggies like bell peppers, snap peas, or zucchini make excellent additions to the dish.
- More Spice: Top with a sprinkle of Korean chili flakes (Gochugaru) or add a pinch of fresh chili for extra heat.
Nutritional Information
- Calories: ~180 kcal
- Protein: 10g
- Carbohydrates: 8g
- Fats: 10g
- Fiber: 2g
Health Benefits
- Low in Saturated Fat: With tofu as the base and minimal oil used, this dish is a heart-healthy choice.experience but also nourish your body with essential nutrients for optimal health and vitality.
- High in Protein: Tofu is a great source of plant-based protein, making this meal both filling and nutritious.
- Rich in Antioxidants: Gochujang contains antioxidants and capsaicin, which can support metabolism and immune health.
Other Recipes You’ll Love
- Crispy Air Fried Orange Tofu
- Black Pepper Tofu
- Vegan Mapo Tofu
- Thai Basil Braised Tofu
- Spicy Garlic Chili Tofu
Gochujang Tofu Recipe
Gochujang Tofu
Ingredients
- 14 oz Extra Firm Tofu pressed and patted Dried
- 2 Tbsp Corn Starch
- ½ Tsp Salt
- ½ Tsp Black Pepper ground
- 1 Tbsp Cooking Oil
- 3 Tbsp Gochujang Pepper Paste adjust per spice preference
- 3 Tbsp Ketchup
- 2 Tbsp Brown Sugar
- 2 Tbsp Agave Nectar Honey or Maple Syrup
- 2 Tbsp Rice Wine Vinegar
- 2 Tbsp Soy Sauce
- 1 Tbsp Garlic minced
- 1 Tbsp Ginger grated
- 2 Tbsp Green Onions optional garnish
- Sesame Seeds optional garnish
Instructions
- Cut the Tofu into bite size pieces and transfer them to a mixing bowl. To it, add the Corn Starch, Salt, Black Pepper, and Oil/Cooking Spray, and mix lightly until all the tofu pieces are coated on all sides.14 oz Extra Firm Tofu, 2 Tbsp Corn Starch, 1/2 Tsp Salt, 1/2 Tsp Black Pepper, 1 Tbsp Cooking Oil
- Transfer to tofu to an air fryer lined with parchment papper, and fry at 350 F (175 C) for 15 minutes turning the tofu pieces over half-way through the cooking. Fry until the tofu pieces are golden brown and crispy.
- In a mixing bowl, mix together the Gochujang Pepper Paste, Ketchup, Soy Sauce, Agave Nector, Rice Wine Vinegar, Brown Sugar, Ginger, and Garlic. Thoroughly combine until you achieve a smooth consistency.3 Tbsp Gochujang Pepper Paste, 3 Tbsp Ketchup, 2 Tbsp Brown Sugar, 2 Tbsp Agave Nectar, 2 Tbsp Rice Wine Vinegar, 2 Tbsp Soy Sauce, 1 Tbsp Garlic, 1 Tbsp Ginger
- In a wok over medium heat, add the Gochujang Sauce and stir until bubbling. TO it add the Crispy Tofu and stir until all pieces are coated. Turn off the heat, add the sesame seeds and green onions. Serve immedietely.Sesame Seeds, 14 oz Extra Firm Tofu
- Enjoy with brown rice, and steamed broccoli.
Notes
- Tofu Texture: For a chewier texture, freeze and thaw the tofu before pressing it.
- Gochujang: Start with a small amount and adjust to taste, as it can be quite spicy.
- Serving Suggestions: Serve with jasmine rice, quinoa, or stir-fried vegetables.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
- Make Ahead: The tofu can be pan-fried ahead of time and added to the sauce when ready to serve.
Video
Nutrition
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Omgggg this looks so tasty 🤤
Gochujang is such an awesome ingredient/condiment. So easily elevates so many dishes.