Crispy Gochujang Korean Tofu (2024)

This baked Gochujang Korean tofu is crispy, packed with flavor and perfectly spiced. Serve it with your favorite veggies and fresh white rice for a quick and nutritious vegan dinner.

Crispy Gochujang Korean Tofu (1)

I go through major tofu phases. One week I’ll be eating my teriyaki tofu or orange tofu on repeat, then months will pass and I won’t want anything to do with the stuff.

Currently in one of those I can eat tofu all day phases, and this gochujang Korean tofu is next level good. It’s spicy, subtly sweet, oh so crispy and so easy to make.

It’s coated in some gluten free breadcrumbs, baked until crispy, then tossed in a simple gochujang sauce with a mixture of soy sauce, honey, sesame oil and gochujang for lots of delicious flavor.

I love to serve it buddha bowl style with rice and tons of veggies but it’s also delicious with my veggie stir fry noodles.

If you aren’t familiar with Gochujang, it is a savory, sweet and spicy fermented condiment also known as red chili paste.

It is not the same as Sriracha, but does have a spicy flavor. It has a slightly salty and sweet flavor with a meaty depth and pairs really well with the soy sauce and honey found in this recipe. Try my Korean gochujang noodles or crispy garlic tofu next!

Crispy Gochujang Korean Tofu (2)

How to make Korean tofu

Preheat the oven to 400 degrees Fahrenheit.

Remove the tofu from the package and drain off the excess liquid. Wrap in a towel and lightly press to absorb the liquid.

Cut into about 1 inch cubes and add to a bowl. Toss with the soy sauce, then cornstarch, then breadcrumbs until well coated.

Place on a baking sheet lined with parchment paper and try to ensure no pieces of tofu touch each other. This helps it get crispier.

Bake for 25 minutes, then turn off the oven and let sit an additional 5 minutes to get really crispy.

Crispy Gochujang Korean Tofu (3)

Meanwhile, whisk together all ingredients aside from the water/cornstarch for the sauce in a small pot.

Whisk together the cornstarch and water in a small bowl and add to the pot. Whisk, then heat over low/medium heat until the sauce starts to bubble and thicken. Remove from the heat to let it thicken further.

When the tofu is done, let cool for 5 minutes, then transfer to a bowl. Toss with half of the sauce (reserve the rest for serving) until well coated.

I served mine with rice, cucumber, carrot, avocado and sesame seeds. Also delicious with broccoli or just as is!

Air fryer instructions

You can air fry this tofu at 375 Fahrenheit for 15 minutes, shaking the basket every 5 or so minutes. Remove from the air fryer, then toss with the sauce. You can also tried my honey garlic air fried tofu!

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Do I need to marinate tofu?

It totally depends on the recipe! For this Korean tofu, no marinating is required.

We’ll be tossing it in a bit of soy sauce to give it flavor before baking, then tossing it again in a final sauce to give it lots of flavor.

Does it keep?

Yes and no. Tofu really loses its crispiness after just a few hours, so prepping this recipe in advance is not recommended.

You can definitely prepare the sauce ahead of time and just make the tofu when you’re ready to serve.

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If you love this recipe, try these next!

  • Sofritas Tofu
  • Tofu Burrito Bowl
  • Vegan Sushi Bowl
  • Lemon Pepper Tofu

If you make this recipe, don’t forget to tag me oninstagramso I can see your creation!Leave a comment and rating below and let me know how it turns out!

Crispy Gochujang Korean Tofu (6)

4.94 from 48 votes

Crispy Gochujang Korean Tofu

by: claire cary

This baked Gochujang Korean tofu is crispy, packed with flavor and perfectly spiced. Serve it with your favorite veggies and fresh white rice for a quick and nutritious vegan dinner.

/ /

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

4

Ingredients

Tofu

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

Sauce

  • ¼ cup low sodium soy sauce or tamari
  • ¼ cup gochujang/red chili paste
  • 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

US CustomaryMetric

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.

  • Remove the tofu from the package and drain off the excess liquid. Wrap in a towel and lightly press to absorb the liquid.

  • Cut into about 1 inch cubes and add to a bowl.

  • Toss with the soy sauce, then cornstarch, then breadcrumbs until well coated.

  • Place on a baking sheet lined with parchment paper and try to ensure no pieces of tofu touch each other. This helps it get crispier.

  • Bake for 25 minutes, then turn off the oven and let sit an additional 5 minutes.

  • Meanwhile, whisk together all ingredients aside from the water/cornstarch for the sauce in a small pot.

  • Whisk together the cornstarch and water in a small bowl and add to the pot. Whisk, then heat over low/medium heat until the sauce starts to bubble and thicken. Remove from the heat to let it thicken further.

  • When the tofu is done, let cool for 5 minutes, then transfer to a bowl. Toss with half of the sauce (reserve the rest for serving) until well coated.

  • I served mine with rice, cucumber, carrot, avocado and sesame seeds. Also delicious with broccoli or just as is!

Serving: 1cup / Calories: 192kcal / Carbohydrates: 30g / Protein: 8g / Fat: 4g / Fiber: 1g / Sugar: 11g

Crispy Gochujang Korean Tofu (7)

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Crispy Gochujang Korean Tofu (2024)

FAQs

Why can't I get my tofu crispy? ›

2) Squeeze out as much moisture as possible.

Water-logged tofu never gets super crispy. The key here is to slice the tofu into pieces before pressing it. Have you ever tried pressing a whole block, or even two halves? They just sit in soggy puddles.

What is a substitute for cornstarch in crispy tofu? ›

If you prefer not to cook with cornstarch, you can try a substitute such as potato starch or arrowroot starch. Salt and pepper: You can also add additional seasonings like garlic and onion powder, paprika, nutritional yeast, etc.

What is Korean tofu made of? ›

tofu, soft, relatively flavourless food product made from soybeans. Tofu is an important source of protein in the cuisines of China, Japan, Korea, and Southeast Asia. It is believed to date from the Han dynasty (206 bce–220 ce). Tofu is made from dried soybeans that are soaked in water, crushed, and boiled.

What is Korean gochujang paste? ›

If you're not familiar with it, gochujang is a Korean condiment, and is a thick paste made from red chillies (well, actually a type of dried chilli flakes called gochugaru), glutinous rice, salt and fermented soybeans, and has a gorgeous, bold crimson colour. Oh, and it's deeply, deeply delicious.

How long to press tofu for crispy? ›

How long does it take to press tofu? It takes around half an hour to press the tofu in preparation for cooking. It's simple to do and requires very little effort. You only need a plate, some absorbent fabric or paper, such as clean tea-towels or kitchen paper, and a weight – we often use a frying pan.

What not to mix with tofu? ›

What to not serve with tofu? According to studies, a high volume consumption of tofu and spinach together can increase your risk of kidney stones. Tofu and spinach contain calcium and oxalic acid respectively and the combined can form kidney stones.

Why do Koreans love tofu? ›

Tofu, or dubu in Korean, is seen on many Korean dramas, often as something offered to someone in jail or part of a soup or stew at a restaurant. Traditionally, its white color signifies purity, innocence, a new beginning for criminals not to reoffend and the hope of a life free from crime.

Can you eat Korean tofu raw? ›

While tofu comes in a variety of textures — silken, firm, and extra firm — technically any of them can be eaten raw. Before enjoying raw tofu, drain off any excess liquid from the packaging. It's also important to store tofu properly to prevent germs from growing on any unused portions.

What does it mean when Koreans eat tofu? ›

The idea of eating tofu after being released from prison is a very unique cultural concept tied to the Korean language and all things associated with going to prison. In a nutshell, it symbolizes ”becoming a new person”.

Do I need to refrigerate gochujang? ›

How to Store Gochujang. Once opened, gochujang should be stored in the refrigerator. Like miso, it has quite a long shelf life, as long as it hasn't dried out or changed in color. Should you find yourself with a lot of gochujang leftover, remember that it can be used up in lots of different ways.

How much gochujang to use? ›

Just remember, a little goes a long way. It's best to start with a teaspoon of gochujang, and work your way up from there according to taste.

Can gochujang go bad? ›

If properly stored it can last a a couple years in the fridge, although it may be best to use before that. Pay attention to the "Best-by" or expiration date, but if there are no signs of spoilage (the salt acts a preservative), it's fine to consume. Over time, your gochujang may harden.

Why is my tofu not browning? ›

A lot of people try to flip it too early before the bottom can get nice and golden-brown. I leave my tofu on each side for about 5–7 minutes and as the oil gets hotter I lessen it based off of watching it. Now for baking, if your tofu is sticking to your pan there's really only one explanation. Use parchment paper.

Why is my tofu always soggy? ›

Probably it has too much water in it. One good solution is to put the tofu, in its original whole block, on a plate or sheet pan. Tip it at a slight angle by propping up one side. Put a weight — a plate will be just fine — on the tofu.

Why is my tofu not crispy air fryer? ›

Arrange the tofu cubes in a single layer in the air fryer basket, making sure to leave a little space around each one. If the cubes are too crowded in the basket, they won't crisp up as they cook.

How do you get breading to stick to tofu? ›

Marinate tofu slices for as long as you can. Just before frying coat it in flour on all sides. Once floured, dip it in activated flax and finally in seasoned breadcrumbs – pressing the tofu into the breadcrumbs for better adherence.

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