Spicy Gochujang Tofu : Easy & Flavorful Korean-Inspired Recipe

Looking for a bold and flavorful plant-based dish? This spicy Gochujang tofu recipe is packed with heat, sweetness, and umami flavors, creating an irresistible balance of taste and texture. Extra-firm tofu is baked until crispy and coated in a rich, spicy-sweet Korean-inspired sauce featuring Gochujang – a fermented chili paste that adds incredible depth and complexity.

Not only is this dish quick and easy to prepare, but it also serves as an excellent protein-packed meal that’s entirely vegan-friendly. Whether served over rice, noodles, or alongside fresh veggies, this Gochujang tofu will satisfy your cravings while keeping your meal nutritious and wholesome.

Perfect for weeknight dinners or meal prepping, this recipe is sure to become a staple in your kitchen. Plus, it’s highly customizable—adjust the spice level to your preference or swap out tofu for another protein option like tempeh or seitan!

Why You Will Love Making This Recipe

1. Bold & Authentic Flavors: The combination of spicy Gochujang, garlic, and ginger creates an irresistible sweet-savory taste.
2. Crispy Texture: Baking or pan-frying the tofu gives it a crispy bite that absorbs the sauce beautifully.
3. Quick & Easy: Ready in just 30 minutes, making it perfect for busy weeknights.
4. High in Plant-Based Protein: Tofu provides an excellent protein source, making this dish both filling and nutritious.
5. Customizable: Adjust spice levels, swap out tofu for another protein, or add more veggies to tailor it to your taste.
6. Meal-Prep Friendly: Stores well and reheats beautifully for lunches or dinners throughout the week.
7. Gluten-Free Option: Simply replace soy sauce with tamari or coconut aminos for a gluten-free version.

This spicy Gochujang tofu recipe is a must-try for anyone who loves bold flavors, plant-based meals, and easy-to-make dishes that deliver a serious flavor punch!

Ingredients:

• Tofu: 1 block (14 oz) extra-firm tofu, pressed and cubed
• Cornstarch: 2 tablespoons (for crispier tofu)
• Vegetable oil: 2 tablespoons (for baking or frying)
• For the Sauce:
  • 3 tablespoons Gochujang (Korean chili paste)
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup (or brown sugar)
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger
  • 2 tablespoons water
  • 1 teaspoon cornstarch (to thicken sauce)
• For Garnish:
  • Sesame seeds
  • Sliced green onions

Equipment Used:

• Large mixing bowl
• Baking sheet (or skillet for frying)
• Small saucepan
• Spatula
• Knife & cutting board
• Measuring cups & spoons

Directions & Instructions

1. Prepare the Tofu:

• Preheat oven to 425°F (220°C).
• Press tofu to remove excess moisture, then cut into bite-sized cubes.
• Toss tofu cubes with cornstarch and 1 tablespoon of oil for extra crispiness.
• Arrange on a baking sheet and bake for 20-25 minutes, flipping halfway through, until golden and crispy.

2. Make the Sauce:

• In a small bowl, whisk together Gochujang, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, ginger, and water.
• Heat a saucepan over medium heat, then add the sauce mixture.
• Stir in cornstarch slurry (1 teaspoon cornstarch mixed with 2 tablespoons water) and simmer for 2-3 minutes, until thickened.

3. Combine & Serve:

• Transfer the crispy tofu into the saucepan and toss to coat evenly.

• Serve immediately over steamed rice, noodles, or veggies.

• Garnish with sesame seeds and green onions.

Nutritional Information

Per serving:

• Calories: 320
• Protein: 18g
• Carbohydrates: 25g
• Fat: 15g
• Fiber: 3g
• Sugar: 8g
• Sodium: 780mg

This recipe is a great plant-based protein source with balanced macros. If you’re looking for a lower-sodium option, use low-sodium soy sauce or tamari.

Prep Time and Cook Time:

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations:

• Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
• Less Spicy: Reduce Gochujang to 1-2 tablespoons and add extra maple syrup for a milder taste.
• Extra Crispy: Air-fry tofu at 400°F for 15 minutes instead of baking.
• Protein Swap: Try this recipe with tempeh, seitan, or mushrooms for variation.

Frequently Asked Questions

1. Can I pan-fry the tofu instead of baking?

Yes! Heat 1-2 tablespoons of oil in a skillet over medium heat, then fry tofu for 3-4 minutes per side until crispy.

2. What is Gochujang, and where can I buy it?

Gochujang is a fermented Korean chili paste that adds spice and umami flavor. It’s available at Asian grocery stores, supermarkets, or online.

3. How do I store leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet or microwave before serving.

4. Can I make this dish ahead of time?

Yes! Prepare the sauce and tofu separately, then toss together just before serving for the best texture.

Pro Tips By Lyndy

• Press the tofu well: Removing excess water ensures a firmer, crispier texture.
• Adjust spice level: If you’re new to Gochujang, start with 1 tablespoon and increase as needed.
• Double the sauce: Perfect for extra drizzling over rice or noodles.
• Air-fryer option: For an even crispier tofu texture, air-fry at 400°F for 15 minutes.

Serving Suggestions

• Serve over steamed jasmine rice for a classic meal.
• Pair with stir-fried vegetables like bok choy or bell peppers.
• Enjoy as a topping for grain bowls or noodle dishes.