Gochujang Tofu Recipe

February 17, 2025

Tofu is a versatile and nutritious ingredient that can take on a wide range of flavors, and when paired with gochujang (Korean fermented chili paste), it becomes a bold and flavorful dish with the perfect balance of heat, umami, and slight sweetness. This gochujang tofu recipe is easy to make, packed with protein, and great for both vegetarians and spice lovers alike. Whether you serve it over rice, in a bowl with veggies, or as part of a Korean-inspired meal, this dish is sure to impress.

In this article, we’ll go over everything you need to know about making the perfect spicy gochujang tofu, including ingredients, step-by-step instructions, variations, and serving suggestions. Let’s dive in!

What is Gochujang?

Before we get into the recipe, let’s talk about gochujang, the star ingredient of this dish.

Gochujang is a fermented Korean chili paste made from red chili powder, glutinous rice, fermented soybeans, and salt. It has a deep, spicy, slightly sweet, and umami-rich flavor that enhances many Korean dishes. You can find gochujang in most Asian grocery stores or online. It usually comes in a red tub or jar and should be refrigerated after opening.

This spicy paste is commonly used in dishes like bibimbap, tteokbokki, bulgogi marinades, and now, in our delicious gochujang tofu!

Why You’ll Love This Gochujang Tofu Recipe

Quick & Easy – Takes about 30 minutes from start to finish.

Protein-Packed – Tofu is an excellent source of plant-based protein.
Bold & Spicy – Perfect for those who love flavorful dishes with a kick.
Customizable – Adjust the spice level and add your favorite veggies.

Vegan-Friendly – 100% plant-based and delicious.

Ingredients for Gochujang Tofu

To make this spicy tofu dish, you’ll need the following ingredients:

For the Tofu:

1 block (14 oz) firm or extra-firm tofu

1 tablespoon cornstarch (for crispy texture)
1 tablespoon vegetable oil (or sesame oil for extra flavor)

For the Gochujang Sauce:

2 tablespoons gochujang (Korean chili paste)

1 tablespoon soy sauce (or tamari for gluten-free version)
1 tablespoon maple syrup or brown sugar (for a hint of sweetness)
1 teaspoon rice vinegar (balances the flavors)

1 teaspoon sesame oil (adds nuttiness)
2 cloves garlic, minced
1 teaspoon grated ginger

2 tablespoons water (to adjust sauce consistency)

Optional Garnishes:

Chopped green onions
Sesame seeds

Thinly sliced red chilies (for extra heat)

Step-by-Step Instructions

Step 1: Press the Tofu

To get crispy tofu, you need to remove excess moisture.

Remove the tofu from its packaging and drain the water.

Wrap the tofu in a clean kitchen towel or paper towels.
Place a heavy object (like a pan or books) on top and let it press for 15 minutes.
After pressing, cut the tofu into cubes or slices.

Step 2: Coat and Cook the Tofu

Toss the tofu cubes with cornstarch in a bowl. This helps create a crispy coating.
Heat 1 tablespoon of oil in a non-stick pan over medium heat.
Add the tofu and cook for 3-4 minutes per side until golden and crispy.

Once crispy, remove from the pan and set aside.

Step 3: Make the Gochujang Sauce

In a small bowl, whisk together gochujang, soy sauce, maple syrup, rice vinegar, sesame oil, minced garlic, grated ginger, and water.
Stir well until the mixture is smooth.

Step 4: Combine Everything

Lower the heat and return the crispy tofu to the pan.
Pour the gochujang sauce over the tofu.
Stir-fry for 2-3 minutes, coating the tofu evenly in the sauce.

Cook until the sauce thickens slightly.

Step 5: Garnish and Serve

Remove from heat and sprinkle with green onions, sesame seeds, and sliced red chilies if desired.
Serve hot over steamed white rice, brown rice, or quinoa.

Variations & Customizations

This recipe is already packed with bold flavors, but you can easily modify it to suit your taste:

1. Adjust the Spice Level

Less Spicy? Use only 1 tablespoon of gochujang and add more maple syrup.
Extra Spicy? Add red pepper flakes or a teaspoon of gochugaru (Korean chili powder).

2. Add Vegetables

For more nutrients and texture, toss in veggies such as:

Bell peppers
Carrots

Zucchini
Broccoli
Mushrooms

3. Make it Crunchier

Instead of pan-frying, bake or air-fry the tofu at 400°F (200°C) for 20 minutes, flipping halfway.

4. Use Different Proteins

Not a fan of tofu? Try this recipe with tempeh, mushrooms, or even chickpeas.

Serving Suggestions

Pair this gochujang tofu with:

1. Rice & Grains

Steamed white or brown rice
Quinoa
Jasmine or basmati rice

2. Korean Side Dishes (Banchan)

Kimchi – Fermented spicy cabbage
Pickled Radish – Sweet and tangy
Sautéed Spinach – Lightly seasoned with garlic and sesame oil

3. Noodles

Serve over stir-fried noodles for a spicy noodle bowl.

Health Benefits of Gochujang Tofu

This dish isn’t just delicious—it’s also packed with health benefits:

1. High in Plant-Based Protein

Tofu provides all nine essential amino acids, making it a complete protein source.

2. Rich in Probiotics

Since gochujang is fermented, it contains gut-friendly probiotics that support digestion.

3. Low in Calories & High in Nutrients

Tofu is naturally low in calories but high in iron, calcium, and magnesium.

4. Heart-Healthy

Both tofu and sesame oil contain healthy fats that may help reduce cholesterol levels.

Common Mistakes & Tips for Success

1. Not Pressing the Tofu

Skipping this step leads to soggy tofu that won’t crisp up.

2. Using Too Much Gochujang

Gochujang is potent! Start with 2 tablespoons and adjust to your taste.

3. Overcrowding the Pan

For crispy tofu, cook in a single layer with space between cubes.

4. Not Stirring the Sauce Well

Ensure the gochujang sauce is well-mixed to distribute flavors evenly.

Final Thoughts

This gochujang tofu recipe is a must-try for anyone who loves spicy, umami-packed dishes. It’s quick to prepare, incredibly flavorful, and perfect for meal prep or weeknight dinners.

If you’re looking for a satisfying plant-based meal with a kick, this spicy tofu dish is the way to go. Try it out and let us know how you like it!