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Gochujang Tofu in a white bowl with rice, broccoli, and kimchi.
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5 stars (8 ratings)

Gochujang Tofu

Crispy baked tofu is tossed in a spicy chili sauce in this Gochujang Tofu recipe. It’s a flavor and spice-packed dish to use in rice bowls, stir fries, tacos, and more.
Prep Time20 minutes
Cook Time35 minutes
Tofu pressing time30 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: Korean-inspired
Servings: 3 servings
Calories: 242kcal
Author: Nora Taylor

Ingredients

Crispy tofu

  • 15 ounce block extra-firm tofu
  • 1 tablespoon cornstarch
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Gochujang sauce

  • 1/4 cup tomato sauce
  • 2 tablespoons gochujang paste (make sure it's vegan friendly)
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons granulated sugar
  • 2 tablespoons rice vinegar
  • 2 tablespoons water
  • 1 teaspoon toasted sesame oil
  • 3 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
US Customary - Metric

Instructions

Prepare the tofu

  • Press the tofu by wrapping it in paper towels or a clean tea towel and place a heavy cast iron pan or other heavy items on top of the tofu. Let it press for 20-30 minutes.
  • Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Alternatively, fry on the stovetop or use an air fryer, see Notes.
  • Slice the tofu into about 6 slices, then rip the tofu into bite sized pieces. Place in a large ziplock bag or bowl, add the cornstarch, olive oil and salt and shake or stir gently to coat the tofu pieces.
  • Transfer the tofu to the prepared pan in an even layer and bake for 25-30 minutes, until golden and crispy on the outside. Set aside until the sauce is ready.

While the tofu bakes, make the gochujang sauce

  • In a large skillet (big enough to hold the tofu as well once it's done), add all the sauce ingredients. Stir well to combine and bring to a boil. Immediately reduce heat and simmer, stirring frequently, for 5 minutes.
  • If you want a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water in a small bowl, then stir it in until the sauce thickens.
  • Add the baked crispy tofu to the pan with the sauce and stir to coat. Remove from heat and serve over rice or noodles, perhaps with a side of steamed broccoli and kimchi. Sprinkle with sesame seeds and green onions, if desired. Enjoy!

Notes

  1. For less heat, use only 1 tablespoon of gochujang paste. 
  2. You may also pan fry the tofu or air fry tofu instead of baking it, if desired.

Nutrition

Serving: 1of 3 servings | Calories: 242kcal | Carbohydrates: 20g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 684mg | Potassium: 153mg | Fiber: 2g | Sugar: 10g | Vitamin A: 110IU | Vitamin C: 4mg | Calcium: 192mg | Iron: 2mg