This Gochujang Tofu recipe is one of the most popular recipes on the blog for good reason: it’s quick, packed with umami (and some heat!), and made with simple pantry ingredients.
Whenever we’re unsure of what to cook for dinner, this recipe is a go-to for us. We usually have an extra block or two of tofu on-hand, and we always have the ingredients for the sauce in the pantry. It’s like the takeout tofu dish I never knew I needed. (But homemade!)
My Gochujang Sauce recipe was originally inspired by a recipe I saw for Korean fried chicken. I thought it would be the perfect sauce for crispy tofu…and it is! A few simple substitutions make the sauce vegan-friendly and more easily accessible to the average home cook.
Quick Recipe Overview
- Flavor & Texture: Extra-crispy, hand-torn tofu coated in a sweet, savory, and spicy Korean-inspired sauce.
- Total Time: 45 minutes (20 mins prep | 35 mins cook).
- Method: Baked in the oven or air-fried.
- Pro Tip: Tearing the tofu into irregular pieces creates craggy edges that get extra crispy and trap sauce.
💫 Rave Reviews ⭐️
“The joke here is that this recipe includes reheat instructions, because there are never any leftovers…” — Ana ⭐️⭐️⭐️⭐️⭐️
“Delicious! Makes the crispiest tofu and the sauce is fantastic…” — Erin ⭐️⭐️⭐️⭐️⭐️
“So good! My partner normally doesn’t like tofu but this recipe has her asking me to make it every week!” — Stacy ⭐️⭐️⭐️⭐️⭐️
Table of Contents
Why You’ll Love This Recipe
- Born from curiosity. I saw a recipe for Korean fried chicken years ago and got curious whether that same sweet-spicy flavor could work on crispy tofu. A few substitutions later, this sauce was born! It’s been a staple ever since.
- Perfect for tofu skeptics. I tear the tofu (instead of cubing it) for maximum crispy edges, then coat it in a sauce so flavorful that nobody’s thinking about the tofu.
- Your entry point into Korean cooking. Most of us lean Chinese, Thai, or Japanese when we think “Asian food” — Korean doesn’t always get the spotlight it deserves. This recipe is an easy way to get into gochujang and Korean flavors!
Ingredients for Korean Gochujang Tofu Sauce
- Gochujang paste. Fermented Korean red chili paste that’s sweet, spicy, and savory. It lends the perfect amount of heat for spice lovers. Nowadays I can find gochujang at many chain grocery stores in the Asian/International section, but if you can’t find it there, you can always check your nearest Asian market or purchase it online.
- Ketchup, rice vinegar, and brown sugar. This combo makes the sauce sweet and a little tart. You can reduce or omit the brown sugar if you don’t enjoy much sweetness in your savory dishes, but I highly recommend using at least a little sugar to balance out the flavor profile.
- Soy sauce. For salt and umami. Feel free to substitute in a gluten-free alternative, such as tamari, if necessary.
- Mirin. A Japanese cooking wine that adds a little extra sweetness and umami to your sauce. It has a very unique and complex flavor that adds a lot to this dish, so I recommend adding it if you can! I can usually find mirin A) at my local Asian market, B) at regular grocery chains in the Asian/International section, or C) at health food stores such as Whole Foods. If you can’t find it, however, you can simply omit it from the recipe.
- Garlic. Measure this with your heart! I usually add a good 4-5 cloves.
- Sesame oil. This adds a nice toasted, nutty flavor to the sauce and makes it taste more like authentic Korean cooking.
- Scallions & sesame seeds. Sliced green onions (spring onion) add so much flavor and freshness to this Gochujang Tofu, plus a nice pop of color. Toasted sesame seeds add flavor and subtle crunch.
How to Make Crispy Gochujang Tofu
Make the Crispy Tofu
Crispy baked or air-fried tofu is my go-to way to enjoy this delicious Korean-inspired Gochujang Sauce. But the sauce goes phenomenally with so many things! Noodles, homemade bibimbap, glazed roasted eggplant, and stir fry are equally great options. Here’s how to make the tofu:
- Press a block of firm or extra-firm tofu to remove excess water. This will firm up the tofu and help it crisp up faster.
- Cut the pressed tofu into roughly 1″ cubes, or you can tear it into irregular pieces.
- Add the tofu bites to a large bowl and toss with oil and seasoning. Then toss with cornstarch and toss to coat.
- Bake the tofu in a preheated 425°F oven on a lined baking sheet, till it’s deliciously crispy and golden brown. Give it a flip about 15 minutes into the cook time so it crisps up evenly.
- Alternatively, air fry at 400°F for 18-20 minutes, giving the air fryer basket a periodic shake to ensure even cooking.
Prepare the Spicy Gochujang Tofu Sauce
This spicy sauce comes together ridiculously fast!
- Combine all the sauce ingredients together in a small saucepan.
- Bring it up to heat over medium-high heat, then reduce to low once it starts to bubble.
- Simmer it for a few minutes, stirring constantly, to cook out the raw flavor of the garlic and thicken the sauce a touch.
- You can add a bit of extra water as needed to thin out the sauce to your preferred consistency. Then toss your crispy baked tofu into the pan and stir to coat. It’s ready to enjoy!
👩🍳 Sarah’s Recipe Notes 📝
- Tear your tofu into chunks. Tearing your tofu creates lots of craggy edges that get extra crispy. The sauce also gets into all of those nooks and crannies, which means there’s more flavor in every bite.
- Don’t skip pressing your tofu. Pressing your tofu well not only gives the finished product a better, firmer texture, but it will also allow your tofu bites to get properly crispy.
- Adjust the sauce to your liking. The sauce will thicken as it simmers. If it gets too thick, add a splash of water. If you want it thicker and stickier, let it simmer for an extra minute or two.
Serving Suggestions for This Easy Gochujang Tofu
Our favorite way to enjoy this Korean-inspired dish simply with steamed rice and greens — usually broccoli, green beans, or zucchini. The recipe makes a little extra sauce for your rice and veg.
Sliced scallions and toasted sesame seeds are a delicious and beautiful garnish for your Gochujang Tofu.
Frequently Asked Questions
The most surefire way to find gochujang is to visit your local Asian market. This is a very popular ingredient in Korean dishes.
Gochujang can also be purchased nowadays at many grocery chains such as Kroger or Safeway. Check the International section, where you would typically find things like soy sauce, sesame oil, and sriracha. It oftentimes comes in a red plastic tub so it’ll be hard to miss.
Otherwise, you can buy gochujang online. Gochujang is a pivotal ingredient in this recipe so unfortunately there are no good substitutions.
Just like gochujang, the guaranteed place to find it is your local Asian market. Check where they stock various types of vinegars and cooking wines.
I have also had good luck purchasing it at regular grocery stores (like Kroger or Safeway) and at Whole Foods in the International section, usually alongside rice vinegar.
And of course, you can always purchase it online.
If you don’t have any mirin in your pantry, you can simply add an extra 1/2 tablespoon rice vinegar. Your Gochujang tofu will still taste delicious, just a little less flavorful. If you happen to have some sake, dry sherry or sweet marsala wine in your pantry, you can try substituting in one of those, though I haven’t personally tried this.
Firm or extra-firm tofu will work best. Medium can work too, but it’s more delicate so you’ll need to be a little more gentle when coating it with the oil/cornstarch and tossing it in the air fryer. Super-firm tofu can also work, but the blocks are a little larger so you might need to add a touch more cornstarch to coat.
Storage and Reheating
You can store your gochujang tofu in an airtight container in the refrigerator for up to three days.
When you’re ready to reheat it, you can pop it in the microwave, though it won’t be crispy anymore once it’s reheated. If you have an air fryer, reheating it in there will get it nice and crispy again! (I would suggest putting down a liner in your air fryer first since the leftovers are saucy.)
More Tofu Recipes
- Orange Tofu – Takeout-style sweet and tangy orange tofu.
- Tofu Katsu – Crispy, fried tofu steaks. Serve with Japanese curry or Hawaiian macaroni salad.
- Chili Garlic Silken Tofu – Skeptical of silken tofu? This 10 minute recipe will make you a believer!
- Spicy Tofu Crab Salad – Shredded tofu in a spicy, mayo-based sauce. Perfect for California rolls!
- Want to take your tofu-making to the next level? Try making homemade tofu from scratch!
Did You Make This Recipe?
If you’ve made this recipe and loved it, please leave a 5-star rating and review below! Also, if you post a picture on Instagram and tag me @sarahsvegankitchen_, I’d love to see your work.
Crispy Gochujang Tofu
Video
Equipment
- small nonstick skillet
- baking tray
- silicone baking mat or parchment
- mixing bowl
- rubber spatula
Ingredients
Crispy Tofu
- 1 block firm or extra-firm tofu
- 1 tablespoon olive oil or other neutral oil
- 2 tablespoons cornstarch or potato starch
- pinch salt and pepper
Gochujang Sauce
- 3 tablespoons gochujang
- 2 tablespoons ketchup
- 1 tablespoon mirin
- 1-2 tablespoons soy sauce divided
- 1 tablespoon brown sugar
- 4 cloves garlic minced
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 2-4 tablespoons water or as needed
Optional Garnishes
- 2 thinly sliced scallions
- toasted sesame seeds
Instructions
Make the Crispy Tofu
- Drain the block of extra-firm tofu and use your favorite method to press out the excess moisture for at least 15 minutes. I like to use my tofu press.
- Cut the tofu into cubes or tear it into bite-sized pieces and add them to a bowl.
- Drizzle vegetable oil over the tofu pieces. Sprinkle on salt and black pepper (to preference). Toss to evenly coat.
- The tofu can be a bit delicate, so a flexible rubber spatula can be helpful to gently toss without the tofu crumbling too much. Alternatively, if you have a container with a lid, you can gently shake to coat.
- Sprinkle the cornstarch (or potato starch) over the seasoned tofu. Again, gently toss or shake to coat.
Oven Instructions for Crispy Tofu
- Preheat oven to 425°F. (You can do this while pressing your tofu.)
- Arrange the coated tofu pieces on a baking sheet in one layer so they aren't touching. (You can line your baking sheet with parchment or a silicone mat for easier cleanup, but it isn't strictly necessary.)
- Bake for 15 minutes, then remove the baking sheet from the oven and give the tofu pieces a toss. Bake for another 15-20 minutes. Exact time can vary based on your particular oven, as well as how long you pressed your tofu. (It will brown a bit faster if you pressed it very thoroughly.) Keep an eye on it and add extra time as needed, in 1-2 minute increments, until the tofu is golden brown and crispy.
Air Fryer Instructions for Crispy Tofu
- If needed, spray or brush the bottom of your air fryer basket with oil to help prevent sticking.
- Transfer the tofu pieces into the basket of your air fryer. It's best if you can keep the pieces in one layer with just a little bit of space in between them (so they don't stick together), but it's okay if they overlap a little.
- Air fry for 18-20 minutes at 400°F, or until golden brown and crispy. Give the air fryer basket a shake every 5 minutes or so to help it crisp up more evenly.
- Important: Each model of air fryer will work a little differently. Check on the tofu periodically as it cooks to make sure it doesn't overly brown. The tofu may also require extra time if it wasn't thoroughly pressed. Add extra cook time (1-2 minutes at a time) to achieve the perfect level of crispiness.
Gochujang Sauce
- Measure gochujang, ketchup, mirin, rice vinegar, 1 tablespoon soy sauce, brown sugar, and minced garlic into a skillet. (Gochujang can vary in sodium levels depending on the brand, so I recommend starting with only 1 tablespoon soy sauce and adding more later if needed.) Whisk together, adding in a few tablespoons of water as needed to dissolve the gochujang.
- Heat the sauce over medium-high until it begins to bubble. Then reduce heat to low and simmer, stirring often, for about 3-5 minutes, until sugar has dissolved fully and sauce has thickened.
- Give the sauce a taste and add the extra 1 tablespoon soy sauce if needed. Add an extra splash of water if needed to thin out the consistency, or simmer for an extra minute to thicken it.
- Add in the crispy tofu along with the toasted sesame oil and toss to coat.
To Serve
- I love to serve this Gochujang Tofu with steamed white rice and veggies. Garnish with fresh sliced scallions and toasted sesame seeds.
Notes
Ingredient Notes
- Mirin: A type of sweet Japanese cooking wine. You can find it in the International section of many grocery chains, where you would locate soy sauce. Otherwise, check your local Asian grocer. If you cannot find it, add an extra 1/2 tablespoon rice vinegar.
- Gochujang: A type of fermented Korean red pepper paste. You can find it in the International section of many grocery chains, or at your local Asian grocer. There is no good substitution for this ingredient, so if you can’t find it in person, you can order it online.
Recipe Notes
- Less spicy: You can reduce the gochujang to 1 or 2 tablespoons if needed. Note that gochujang provides some of the salt/umami in the recipe, so you may need to add an extra splash of soy sauce if you cut back on the gochujang. If you have access to an Asian market, some brands offer a milder gochujang paste as well.
- Extra spicy: Gochujang is salty, so I recommend adding red pepper flakes or cayenne to the sauce to boost the heat without making the sauce way too salty.
Storing & Reheating
- Leftovers: These keep up to 5 days in the fridge. Reheat on the stove over medium heat. The tofu is best enjoyed the day it’s prepared as it won’t stay crispy as leftovers. If you expect to have leftover tofu and want to be able to re-crisp it up, store it separate from the sauce and you can re-crisp it in the oven or air-fryer at 350°F for 10 minutes.
- Other Uses for the Gochujang Sauce: It’s also great as a sauce for noodles or homemade bibimbap.
Nutrition
The nutrition information provided on Sarah’s Vegan Kitchen is an estimate and is offered for general informational purposes only. Values will vary depending on the specific brands and amounts used.
The perfect loaf. Will definitely be adding this to my rotation and making again. Thank you!
Oops wrong recipe lol.
Finally tried it out today and while it tasted good, the tofu didnt came out crispy at all after coating it with the sauce.
This is so delicious! I’ve lost count of how many times I’ve made it. Definitely my go to tofu recipe.