Name: Gochujang Tofu Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Korean
Ingredients: 1 pack extra-firm tofu (12-14oz); 2 tbsp avocado oil (can substitute vegetable oil); 2 tbsp cornstarch; 1 tbsp minced ginger; 2 garlic cloves, minced; 3 tbsp Gochujang (Korean chili paste); 1 tbsp soy sauce (can substitute tamari); 1 tbsp brown sugar (or honey); 2 tsp rice vinegar; 2 scallions, sliced

Jump to Recipe· 4.1 from 1 review

I absolutely love sharing this Gochujang Tofu Recipe because it captures the perfect balance of spicy, sweet, and tangy flavors that make tofu so exciting. The crispy edges and rich, sticky sauce make each bite delightfully satisfying. This dish feels like a warm hug in food form—simple yet packed with personality, and I find it irresistible whether I’m cooking for a weeknight dinner or impressing friends with a flavorful vegan option.

Why You’ll Love This Gochujang Tofu Recipe

What truly excites me about this Gochujang Tofu Recipe is how the boldness of gochujang, a Korean chili paste, perfectly complements the mildness of tofu. The layers of flavor come alive with the sweetness of brown sugar, the tang from rice vinegar, and the fragrant notes of garlic and ginger. When the tofu crisps up in the oven before getting tossed in this vibrant sauce, it creates an irresistible texture contrast that I can’t get enough of.

I also love how straightforward this dish is to make. It doesn’t require hours in the kitchen or hard-to-find ingredients—just a handful of staples come together so effortlessly. Whether I’m in the mood for a quick lunch or cooking for a cozy dinner, this recipe fits the bill. Plus, it’s versatile enough for various occasions, from casual meals at home to showing off at your next dinner party. Honestly, it’s this combination of punchy flavors, simple prep, and versatility that makes this my go-to Gochujang Tofu Recipe.

Ingredients You’ll Need

This image shows several small, irregular pieces of golden brown fried tofu spread out over one layer of grey parchment paper on a dark baking tray, with a worn, slightly rusty border around the edges. The tofu pieces have a crunchy texture and vary in size and shape, some larger triangular chunks, others smaller square or rounded pieces. The lighting is soft and natural, highlighting the crispy surface and light crumbly coating of the tofu, all set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

I’ve always found that the magic in this recipe lies in its simplicity. Each ingredient plays a key role—from creating the perfect crispy tofu texture to building that iconic spicy-sweet flavor. These essentials blend effortlessly to bring the dish to life.

Extra-firm tofu (12-14oz): This is the star protein, providing a firm base that crisps wonderfully without falling apart.
Avocado oil (2 tbsp): I prefer avocado oil because of its high heat tolerance and neutral flavor, perfect for crisping the tofu.
Cornstarch (2 tbsp): This helps create that irresistible crunchy coating on the tofu once baked.
Minced ginger (1 tbsp): Ginger adds a lovely, aromatic warmth that balances the spice beautifully.
Minced garlic (2 cloves): Garlic brings depth and savory richness to the sauce.
Scallions, sliced (optional, 2): Fresh scallions add a mild onion crunch and vibrant color for garnish.
Gochujang (3 tbsp): The heart of this recipe, this fermented chili paste delivers the addictive spicy, tangy umami flavor.
Soy sauce (1 tbsp): Adds savory saltiness; tamari works great as a gluten-free alternative.
Brown sugar (1 tbsp): Sweetens and balances the heat in the sauce perfectly.
Rice vinegar (2 tsp): Adds acidity and brightness to lift the flavors.

Directions

Step 1: Preheat your oven to 425 degrees Fahrenheit and line a baking pan with parchment paper to prevent sticking and help with easy cleanup.

Step 2: Press as much liquid as possible out of the tofu. I like to wrap it in a clean kitchen towel or paper towels and apply gentle pressure for at least 15 minutes—this step is crucial for getting that crispy texture.

Step 3: Tear or cut the tofu into bite-sized nuggets or cubes. Toss the pieces with 1 tablespoon of avocado oil and the cornstarch until each piece is evenly coated.

Step 4: Spread the tofu nuggets on your prepared baking sheet in a single layer, making sure they aren’t too crowded. Bake for 20 to 25 minutes, flipping halfway through if you want extra even crispiness, until they are golden and crunchy.

Step 5: While the tofu bakes, mix together the gochujang, soy sauce, brown sugar, and rice vinegar in a small bowl. This become your vibrant, spiced sauce. Set it aside for later.

Step 6: Heat the remaining tablespoon of avocado oil in a large pan over medium-high heat. Add the minced garlic and ginger, sautéing for 1 to 2 minutes until fragrant but not browned—this step infuses the oil with amazing aromatics.

Step 7: Pour the gochujang sauce into the pan and stir it around to combine with the garlic and ginger. Then add the crispy tofu, tossing gently but thoroughly so each piece is evenly coated with that luscious sauce.

Step 8: Finally, if you like, sprinkle sliced scallions over the top for a fresh, crunchy finish. Serve immediately while it’s warm and irresistible.

Servings and Timing

This recipe makes approximately 2 generous servings, perfect for a satisfying lunch or dinner for two. The prep time is about 10 minutes, mostly for pressing the tofu and preparing the sauce, while the bake time is around 20 to 25 minutes for that perfect crisp. Altogether, you can expect to have this delicious meal ready in just around 35 minutes. No resting or cooling time is necessary, which is great when you’re craving something flavorful without delay.

How to Serve This Gochujang Tofu Recipe

Inside a light gray pan with two handles, there are many small, uneven pieces of food coated in a thick, bright red sauce. The pieces are spread mostly on one side of the pan, showing a glossy and sticky texture. The pan sits on a white marbled surface, and some sauce spots are scattered around the pan's inner sides. photo taken with an iphone --ar 4:5 --v 7

I love serving this Gochujang Tofu Recipe over a bed of steamed jasmine or brown rice to soak up all that amazing sauce. It also pairs beautifully with stir-fried or steamed veggies like broccoli, bok choy, or snap peas, adding crunch and freshness to the plate. For a more casual meal, I sometimes pile it into a warmed tortilla or lettuce wraps with crisp cucumber slices and shredded carrots for a fun hand-held option.

Presentation-wise, I personally garnish with extra scallions and a sprinkle of toasted sesame seeds for texture and a lovely visual pop. A wedge of lime on the side adds a final touch of brightness, which I like to squeeze over just before eating. These simple finishing touches make the dish feel special and restaurant-worthy.

For drinks, I find that a light, crisp white wine like a Sauvignon Blanc complements the spicy, tangy flavors wonderfully. If you’re avoiding alcohol, a sparkling water flavored with lemon or a subtly sweet iced green tea is refreshing and balances the heat well. This recipe is fantastic for both casual weeknight meals and when you want to impress guests with bold flavors that still feel comforting and homey. I definitely recommend serving it warm so you can savor the contrast of crispy tofu and rich sauce at its best.

Variations

If you’re looking to switch things up, there are plenty of ways I’ve experimented with this Gochujang Tofu Recipe. For instance, swapping in tempeh instead of tofu gives a nuttier, denser texture that some people love. You can also try tamari instead of soy sauce to make it gluten-free without sacrificing flavor. I’ve found using maple syrup instead of brown sugar offers a different type of mellow sweetness that plays nicely with the spice.

This recipe is naturally vegan, but you could add a fried egg on top for a non-vegan protein boost if you like. Another fun twist is to pan-fry the tofu instead of baking it for a quicker, slightly different crispy texture—just be sure to keep the heat medium-high so you get a golden crust without burning. You can even add some toasted peanuts or cashews at the end for extra crunch and richness.

For different flavor profiles, try stirring in a dollop of peanut butter into the sauce for a creamy, nutty note or adding a splash of orange juice to brighten the tanginess. No matter the variation, the core idea is that gochujang’s unique spicy umami shines through, making it endlessly customizable yet reliably delicious in any form.

Storage and Reheating

Storing Leftovers

When I have leftovers, I store them in an airtight container in the refrigerator where they’ll keep well for up to 3 to 4 days. I make sure the tofu is fully cooled before sealing the container to maintain the best texture and prevent sogginess. Using glass containers helps preserve the flavors and makes reheating easier.

Freezing

This dish freezes okay, but because tofu can change in texture after freezing, I personally prefer to freeze the tofu separately before cooking if I plan ahead. You can press and freeze the tofu blocks, then thaw and follow the recipe steps fresh for better texture. If you do freeze prepped gochujang tofu, store it in freezer-safe bags or containers and consume within 2 months. Thaw overnight in the fridge before reheating.

Reheating

For reheating, I find that using a skillet over medium heat is best to regain some crispiness on the tofu rather than microwaving, which can make it rubbery. Gently toss the leftover tofu in a dry or lightly oiled pan just until warmed through, then add a splash of water or additional sauce if needed to refresh the flavor. Avoid overheating or stirring too vigorously to keep the crispy texture intact and sauce evenly coated.

FAQs

Can I use soft or silken tofu instead of extra-firm?

I strongly recommend using extra-firm tofu for this recipe because of its ability to hold shape and achieve that crispy texture when baked. Soft or silken tofu tends to fall apart and won’t crisp up nicely, resulting in a different, much softer texture that doesn’t work well for this method.

Is gochujang very spicy? Can I adjust the heat?

Gochujang has a mild to moderate heat level, but it also carries a lot of sweetness and umami, making it balanced rather than overpowering. If you want to reduce the heat, you can use less gochujang or mix it with a bit more brown sugar or honey. For extra spice, adding chili flakes or a dash of hot sauce works well.

Can I make this recipe gluten-free?

Absolutely! Just swap the soy sauce for tamari, which is a gluten-free soy sauce alternative. All other ingredients are naturally gluten-free, making this recipe a great option for those avoiding gluten.

How do I press tofu if I don’t have a tofu press?

No worries! You can wrap the tofu block in a clean kitchen towel or several layers of paper towels, then place something heavy like a cast-iron skillet, books, or a cutting board on top. Let it sit for at least 15 minutes to squeeze out excess moisture before cooking.

Can I prepare this dish ahead of time?

You can certainly prepare the tofu and sauce components separately ahead of time. Bake the tofu and make the sauce, then combine and toss just before serving to keep the tofu crispy. This makes it a perfect recipe for meal prep or entertaining without the stress of last-minute cooking.

Conclusion

I hope you’ll give this Gochujang Tofu Recipe a try because it has quickly become one of my all-time favorite ways to enjoy tofu. It’s packed with bold, delicious flavors while being surprisingly easy to make, perfect for any meal or occasion. Once you get that crispy, spicy-sweet tofu on your plate, I’m sure you’ll understand why I’m so enthusiastic about sharing it. Happy cooking!