Crispy Gochujang Korean Tofu Recipe

Introduction

This Crispy Gochujang Korean Tofu is a flavorful and satisfying dish that combines crunchy, golden tofu with a spicy, sweet, and tangy sauce. Perfect for a weeknight dinner or as a protein-packed snack, it’s easy to prepare and pairs well with rice and fresh veggies.

Ingredients

• 1 16 ounce block extra firm tofu
• 1 tablespoon tamari or soy sauce
• 1 tablespoon cornstarch
• 3 tablespoons gluten free breadcrumbs (can substitute regular breadcrumbs)
• 1/4 cup low sodium tamari or soy sauce
• 1/4 cup gochujang/red chili paste (check if gluten free)
• 1 tablespoon tomato paste
• 2 tablespoons vegetable broth or water
• 3 tablespoons honey (substitute maple syrup for vegan)
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 2 teaspoons minced garlic
• 1 teaspoon fresh grated ginger
• 1 teaspoon cornstarch
• 1 teaspoon water

Instructions

1. Step 1: Preheat the oven to 400 degrees Fahrenheit.
2. Step 2: Remove the tofu from the package and drain off excess liquid. Wrap it in a towel and lightly press to absorb moisture.
3. Step 3: Cut the tofu into about 1-inch cubes and place them in a bowl.
4. Step 4: Toss the tofu cubes with 1 tablespoon tamari or soy sauce, then sprinkle with 1 tablespoon cornstarch and 3 tablespoons breadcrumbs. Mix well to coat evenly.
5. Step 5: Arrange the tofu pieces on a baking sheet lined with parchment paper, making sure the pieces do not touch to help them crisp up.
6. Step 6: Bake for 25 minutes, then turn off the oven and let the tofu sit inside for an additional 5 minutes.
7. Step 7: Meanwhile, prepare the sauce by whisking together 1/4 cup tamari or soy sauce, 1/4 cup gochujang, 1 tablespoon tomato paste, 2 tablespoons vegetable broth or water, 3 tablespoons honey, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, 2 teaspoons minced garlic, and 1 teaspoon grated ginger in a small pot.
8. Step 8: In a small bowl, mix 1 teaspoon cornstarch with 1 teaspoon water, then add this to the sauce pot. Heat over low to medium heat, whisking constantly until the sauce bubbles and thickens. Remove from heat and let it thicken further.
9. Step 9: When the tofu is done, let it cool for 5 minutes, then transfer to a bowl. Toss with half of the prepared sauce until well coated. Reserve the remaining sauce for serving.
10. Step 10: Serve the crispy tofu with rice and fresh vegetables like cucumber, carrot, avocado, or broccoli. Garnish with sesame seeds if desired.

Tips & Variations

• Pressing the tofu well is key to achieving a crispy texture. Use a tofu press or wrap the tofu tightly in a towel and place a heavy object on top for 15-30 minutes.
• For a vegan version, substitute honey with maple syrup and confirm the gochujang is vegan-friendly.
• If you prefer extra crispiness, you can pan-fry the coated tofu cubes in a little oil before baking.
• Adjust the amount of gochujang to control the heat level to your taste.

Storage

Store leftover tofu and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the tofu in an oven or air fryer to help maintain crispiness, and warm the sauce gently on the stovetop before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular soy sauce instead of tamari?

Yes, regular soy sauce works fine but tamari is recommended for a gluten-free option and a slightly richer flavor.

How do I know when the tofu is cooked perfectly?

The tofu should be golden brown and crispy on the outside while still tender inside. Baking at 400°F for 25 minutes followed by a short rest in the oven usually ensures this texture.

Crispy Gochujang Korean Tofu Recipe

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4.7 from 147 reviews

This Crispy Gochujang Korean Tofu is a delicious vegan dish featuring extra firm tofu coated in tamari, cornstarch, and gluten-free breadcrumbs, then baked to perfect crispiness. It’s tossed in a flavorful, slightly sweet and spicy gochujang-based sauce made with garlic, ginger, honey, and sesame oil. A perfect Korean-inspired gluten-free and vegan-friendly meal, ideal for serving with rice and fresh vegetables.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: Korean
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Tofu and Coating

• 1 16 ounce block extra firm tofu
• 1 tablespoon tamari or soy sauce
• 1 tablespoon cornstarch
• 3 tablespoons gluten free breadcrumbs (can sub regular breadcrumbs)

Sauce

• 1/4 cup low sodium tamari or soy sauce
• 1/4 cup gochujang/red chili paste (be sure to check if GF!)
• 1 tablespoon tomato paste
• 2 tablespoons vegetable broth or water
• 3 tablespoons honey (sub maple syrup for vegan)
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 2 teaspoons minced garlic
• 1 teaspoon fresh grated ginger
• 1 teaspoon cornstarch
• 1 teaspoon water

Instructions

1. Preheat the oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the tofu.
2. Press the tofu: Remove the tofu from its package, drain off excess liquid, then wrap it in a clean towel and press lightly to absorb moisture. This step helps achieve a firmer texture when baked.
3. Cut the tofu: Slice the tofu into approximately 1-inch cubes and place them into a mixing bowl.
4. Coat the tofu: Toss the tofu cubes first with 1 tablespoon tamari or soy sauce, then sprinkle with 1 tablespoon cornstarch, and finally coat with 3 tablespoons gluten-free breadcrumbs until each piece is evenly covered.
5. Arrange on baking sheet: Lay the coated tofu pieces out on a parchment paper-lined baking sheet, spacing them so none touch to promote even crisping.
6. Bake the tofu: Bake in the preheated oven for 25 minutes. After that, turn off the oven and let the tofu sit inside for an additional 5 minutes to maintain crispness.
7. Prepare the sauce: In a small pot, whisk together 1/4 cup tamari, 1/4 cup gochujang, 1 tablespoon tomato paste, 2 tablespoons vegetable broth or water, 3 tablespoons honey (or maple syrup), 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, 2 teaspoons minced garlic, and 1 teaspoon grated ginger until smooth.
8. Thicken the sauce: In a separate small bowl, mix 1 teaspoon cornstarch with 1 teaspoon water to make a slurry. Add this mixture to the sauce pot and heat over low to medium heat, whisking continuously until the sauce bubbles and thickens. Remove from heat and allow to thicken further.
9. Toss tofu with sauce: Allow the baked tofu to cool for 5 minutes, then transfer to a bowl. Toss the tofu with half of the prepared sauce until well coated, reserving the remaining sauce for serving.
10. Serve: Serve your crispy gochujang tofu with sides such as steamed rice, sliced cucumber, carrots, avocado, and a sprinkling of sesame seeds. It also pairs well with steamed broccoli or can be enjoyed by itself as a flavorful snack or main dish.

Notes

• Pressing tofu is key to removing excess moisture and achieving a crispy texture when baked.
• Ensure gluten-free breadcrumbs and tamari are used if you require a gluten-free dish.
• Maple syrup can be substituted for honey to keep the recipe fully vegan.
• You can add more or less gochujang depending on your spice tolerance.
• Do not overcrowd tofu pieces on the baking sheet to ensure even crispiness.
• Letting the tofu rest in the turned-off oven after baking helps maintain a crispy exterior.
• Leftover sauce can be stored in the refrigerator for up to a week.

Keywords: Gochujang tofu, Korean tofu recipe, crispy tofu, vegan Korean recipe, gluten free tofu, spicy tofu, baked tofu, Korean cuisine