Crispy Gochujang Korean Tofu – A Spicy, Flavor-Packed Plant-Based Delight

If you love bold, spicy, and savory flavors, this Crispy Gochujang Korean Tofu is going to be your new favorite! Packed with the perfect balance of heat, sweetness, and umami, this dish is crispy on the outside, tender on the inside, and smothered in a sticky gochujang glaze. It’s an irresistible plant-based option that pairs beautifully with rice, noodles, or fresh veggies for a satisfying meal.

My Experience with Crispy Gochujang Tofu

The first time I made this, I was skeptical about how well tofu could hold up to such a bold glaze. But after a few tweaks—like pressing the tofu for extra crispiness and using cornstarch for a crunchy coating—I found the perfect method. The result? A crispy, golden tofu bite that soaks up the flavorful gochujang sauce like a dream! This dish quickly became a favorite in my kitchen, and I bet it will in yours too.

Why You’ll Love This Recipe

✔️ Bold Korean flavors – Spicy, sweet, and tangy with the perfect balance.
✔️ Crispy, golden perfection – The tofu is pan-fried for a satisfying crunch.
✔️ Quick & easy – Ready in just 30 minutes with simple ingredients.
✔️ Vegan & protein-packed – A plant-based meal that’s filling and flavorful.

  

How to Get the Crispiest Tofu

Achieving the perfect crispy tofu requires a few key steps:

1. Press the tofu – Removing excess moisture helps the tofu crisp up better.
2. Use cornstarch – This creates a light, crispy coating that holds up well to sauce.
3. Don’t overcrowd the pan – Fry in batches if needed for an even golden-brown crust.
4. Toss in sauce at the last minute – This keeps the tofu crispy while absorbing all the bold flavors.

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What to Serve with Gochujang Tofu

This dish pairs perfectly with:

• Steamed jasmine rice or brown rice
• Sautéed or roasted veggies (like broccoli, bell peppers, or bok choy)
• Noodles for a delicious Korean-inspired bowl
• A sprinkle of kimchi for extra tang and spice

For a cooling contrast, try serving with cucumber salad or a side of pickled radish.

Frequently Asked Questions

What is gochujang?
Gochujang is a Korean fermented red chili paste that has a sweet, savory, and spicy flavor. It’s a staple in Korean cooking and adds depth and umami to dishes.

Can I make this dish less spicy?
Yes! Reduce the amount of gochujang and add a bit more maple syrup or soy sauce to balance the flavors.

Can I bake or air-fry the tofu instead of pan-frying?
Absolutely! Bake at 400°F for 20-25 minutes or air-fry at 375°F for 15 minutes, flipping halfway through.

How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a pan for the best texture.

Final Thoughts

This Crispy Gochujang Tofu is the ultimate way to enjoy bold Korean flavors in a plant-based meal. The crispy tofu and sticky, spicy glaze make it completely irresistible—I promise, you won’t miss the meat! Whether you’re new to Korean cuisine or already a gochujang lover, this dish is a must-try!

Crispy Gochujang Korean Tofu

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• Author: Chef Billy
• Total Time: 45 minutes

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Description

this Crispy Gochujang Korean Tofu is going to be your new favorite! Packed with the perfect balance of heat, sweetness, and umami, this dish is crispy on the outside, tender on the inside, and smothered in a sticky gochujang glaze. It’s an irresistible plant-based option that pairs beautifully with rice, noodles, or fresh veggies for a satisfying meal.

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Ingredients

Scale 1x2x3x

• 1 block extra-firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp neutral oil (for frying)
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp gochujang (Korean red chili paste)
• 1 tbsp soy sauce
• 1 tbsp maple syrup (or honey)
• 1 tsp rice vinegar
• 1 tsp sesame oil
• 1/4 cup water
• 1 tsp toasted sesame seeds (for garnish)
• 2 green onions, sliced (for garnish)

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Instructions

1. Prep the Tofu: Press the tofu for 15 minutes to remove excess moisture, then cut into cubes.
2. Coat & Fry: Toss the tofu cubes in cornstarch, salt, and black pepper. Heat oil in a pan over medium-high heat and fry the tofu until golden and crispy on all sides.
3. Make the Sauce: In the same pan, sauté garlic and ginger until fragrant. Add gochujang, soy sauce, maple syrup, rice vinegar, sesame oil, and water. Simmer for 2-3 minutes until thickened.
4. Combine & Serve: Toss the crispy tofu in the sauce until fully coated. Garnish with sesame seeds and green onions.
5. Enjoy: Serve over rice or noodles for a delicious, flavor-packed meal!

Notes

Achieving the perfect crispy tofu requires a few key steps:

1. Press the tofu – Removing excess moisture helps the tofu crisp up better.
2. Use cornstarch – This creates a light, crispy coating that holds up well to sauce.
3. Don’t overcrowd the pan – Fry in batches if needed for an even golden-brown crust.
4. Toss in sauce at the last minute – This keeps the tofu crispy while absorbing all the bold flavors.

• Prep Time: 15
• Cook Time: 30
• Category: Dinner

Nutrition

• Serving Size: 1Cup
• Calories: 192
• Sugar: 11
• Fat: 4
• Carbohydrates: 30
• Fiber: 1
• Protein: 8

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Chef Billy

I’m Billy, a classically trained culinary school graduate from The Culinary Institute of America with over 12 years in the restaurant industry and over 19 years of cooking experience.