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This Gochujang Tofu recipe is one of the most popular recipes on the blog, and one of my personal favorites. 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.
Gochujang tofu is the perfect dish for anyone who loves spicy food that’s packed with umami flavor. It’s like the takeout tofu dish I never knew I needed. (But homemade!)
Table of Contents
Ingredients for Korean Gochujang Tofu Sauce
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.
- 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 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. Either you can wrap the block of tofu in a clean kitchen towel and weigh it down with something heavy like a cutting board for about 20 minutes, or you can purchase a tool like the Tofuture if you’re like me and eat tofu multiple times a week.
- Cut the pressed tofu into roughly 1″ cubes, or you can tear it into irregular pieces. Tearing gives the tofu a craggy surface that gets extra crispy when baked. It also creates more surface area for the sauce to cling to.
- Add the tofu bites to a large bowl and toss with oil and seasoning. Then toss with cornstarch (or potato starch) and toss to coat. Tofu tends to be a bit delicate, so it helps to use a flexible rubber spatula to toss it gently in the ingredients so it doesn’t crumble. Or use a bowl with a lid and gently shake it all together.
- 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!
Sliced scallions and toasted sesame seeds are a delicious and beautiful garnish for your Gochujang Tofu.
Serving Suggestions for Spicy 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.
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!
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!
Spicy Gochujang Tofu (Korean Inspired)
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.
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This was delicious Sarah! Because I’m a weenie when it comes to spice I halved the gochujang and it was perfect. The best baked tofu I’ve had! Thanks for sharing. 🙂
Hi Bekah! I’m so glad that you enjoyed the recipe. Thanks so much for taking the time to leave your kind review.
This is a delicious recipe. I made it twice one with frozen extra firm tofu and fresh medium firm tofu. The frozen extra firm tofu works best and I also adjusted the gochujang 1 TBSP the second time because it was too spicy the first time.
I am chronically ill and some days I do NOT feel up to cooking. Tonight was was one of those nights when I wanted something easy but satisfying. I always have a block of tofu in the freezer so I pulled it out earlier in the day, pressed it and the rest was a breeze!
Thank you for keeping us all inspired to eat healthy, try new things and enjoy cooking ~ Even when we might feel awful! Good food feeds the soul as well as the body.
PS- You Rock!!😁
A nearly-identical taste to the HMart Chili Tofu that I love so much!
I added 2 TBSP of Gochujang instead of 3 TBSP, and it definitely helped with the heat. I haven’t been having the best food time (see: disordered eating), but following these easy recipes has been incredibly useful. I also made the famous roasted garlic vegetable soup for my omnivore sibling when he was sick and he loved it!
Thanks for making this content free and available to the internet!
This was so delicious and my first time ever trying gochujang. Much spicer than i anticipated but certainly a dish ill continue to make.
Sarah this was super easy and very delicious. I scaled back to 1 1/2 TBSP of gochujang instead of 3 and it had plenty of heat. I think the next time I make this, I’m going to do 1 TBSP. I think that would be perfect. It was very flavorful. Thank u for this receipe.
Delicious! I had tofu in the freezer and all the ingredients, so I had to try this. Really delicious! Super easy to follow, and it was a quick, flavorful meal!
Quick question: The video says to toss the tofu with, among other things, garlic powder and onion powder. The printed recipe omits those. Which is right?
Hi Sarah, I’m so eager to try out this receipe but, like Bob, I’m wondering how much onion and garlic powder to use? You mention these items in the video but it’s omitted from the written receipe. Thank you so much for your vegan receipes!
This was so easy and yummy!! Will be adding to my rotation, thank you!!
Fabulous! I used just one tbsp of gochujang for a little spice. Increased the ketchup. Used apple cider vinegar but should have used half the amount. Served with brown rice and a beet salad that built on the sweetness of the tofu. Sesame seeds really make the dish. Thank you, your recipe is brilliant.
Run and make this dish!
Super easy and so delicious. I used potato starch as a substitute for cornstarch. Served with rice and steamed broccoli . Will be my go to for sure
Super easy and delicious but unlike others I added 1tbsp sriracha to the sauce for extra heat!
My 17 year old son made this one night. He was very eager for me to try it. I mostly hate tofu (texture is too much like eggs). Oh my gosh was it delicious! I kept stealing bites from his bowl. He was happily annoyed. The only thing he omitted was the Mirin. I can’t wait to make it myself. Thanks for the awesome recipe 😀
i was excited to see that i had all the ingrediants already in my fridge. the tofu turned out great. easy to make and delish. thank you for the recipe!
This was the absolute best preparation for tofu I’ve tried. I used the tear up method to get the craggy edges…..it was so incredibly crispy and chewy. I’ll be using this method with every sauce recipe from here on out. Thank you!
Better than takeout thank you 🙏 !
Just made this and it was amazing! All I changed was tomato paste for ketchup. The sauce was so good, thank you!
This recipe is EXCELLENT! I seriously constantly crave it and have made it a dozen times at this point.
My partner is a little whimpy when it comes to spice so I scale back the gongujang to 2 tbsp and up the ketchup.
Loved it! Came out great. I used the air fryer.
This is SO ridiculously yummy!!!! So quick & easy yummmm
Second recipe I made from this blog this week 🙂 another amazing one! I love the method of tearing up the tofu and baking it; it’s given me the best results for crispy tofu and will be my go-to way from now on. The sauce was also delicious; loved mixing the tofu up with my rice and veggies for a lil bibimbap.
I accidentally found your youtube video showing “Tofu Recipes I’m Currently Obsessed With” and I’m so glad I did. I made the Gochujang Tofu recipe (exactly as written), right away, and had it for dinner. It was delicious and so easy to make. I am so excited to try your other recipes & I’ve subscribed as well.
Love, love, love this recipe. Soooo easy to make and tastes delicious.
I’ve made this recipe several times so just wanted to leave a review that this is so easy and delicious! The texture of the baked tofu is so satisfying.
I was out of ketchup this week so I subbed for 2TB tomato paste and increased the sugar by 1 TB.
Best tofu recipe ever.
Hello, could you please specify what is the amount of tofu needed? There are very different packages in the store so I’m a bit confused. Thanks!
Firm or extra firm tofu comes in 14oz or 16oz packages. Either will work for this recipe.
I’ve tried many spicy vegan dishes would you say short grain white rice or basmati rice with this tofu dish.
So, so, so good.
Where is the nutrition info on this dish and others? I need sodium and calories specifically but fat would be good too.
This is now one of my go-to recipes. Delicious & easy to prepare!
The joke here is that this recipe includes reheat instructions, because there are never any leftovers. The first time I made this recipe, I ate the entire block in one sitting. This is one of the best recipes I’ve ever tried hands down. I always make this for people, and it always impresses! Thank you for sharing!
I’ve baked the tofu, but I’ve also airfried it at 400 for ~12-14 minutes with great results!
One of my favorite tofu recipes! So delicious.
What a great recipe! Easy and delicious. The spice level was great for me. Happy to have found a new way to cook tofu using the air fryer.
This is amazing! Definitely spicy, but I’m a spice lover. I omitted the mirin just because I didn’t have any. Still, it was so, so, so good.
Excellent!
I just made the Spicy Gochujang Tofu recipe, and it turned out amazing! The flavors are incredible, and it’s the perfect balance of heat and umami. I’ll definitely be adding this to my regular rotation. Thank you for sharing such a delicious recipe!
I just made the Spicy Gochujang Tofu, and it was absolutely delicious! The heat from the gochujang paired perfectly with the crispy tofu. I love how easy the recipe was to follow. I’ll definitely be adding this to my weekly meal prep! Thanks, Sarah!
This was sooo good! I knew I needed to dial down the spice before even trying it because I’m a wimp, so I used half of the gochujang paste. I love the method of tearing off chunks of the tofu and then baking it. My meat eating husband said he thought it was chicken, so I call that a success! I will definitely be making this again, maybe even with different sauces. Oh, and I watch your YouTube channel all the time, but this is the first recipe I’ve made. You and your boyfriend are so chill and relatable, and the food you make is
always drool worthy. I love your channel and everything about you guys <3
Wow, this Spicy Gochujang Tofu recipe looks amazing! I love how you incorporated bold flavors while keeping it vegan. Can’t wait to try it out—thanks for sharing!
I made this Spicy Gochujang Tofu recipe last night, and it was a huge hit! The flavors are spot on, and the tofu turned out so crispy. I love how easy it was to follow the steps. Can’t wait to try more of your recipes! Thank you, Sarah!
So yummy!!!
Excellent recipe! I altered the sauce because I didn’t want to add any sugar and I didn’t have any mirin. Instead, I added some extra honey and a splash of orange juice. The family loved it. Thank you for the recipe!
This recipe is one of the best tofu recipes I’ve tried! I was a bit concerned about the tofu when it came out of the oven. It felt beyond hard, but combined with the sauce it came out perfectly. New favorite weekday dinner! Thank you
I’m not vegan but this is delicious enough I didn’t miss the meat. The tofu seemed way too dry when I dumped it out of the air fryer, but it softened up perfectly with sauce. Easy and very delicious!
So good! My partner normally doesn’t like tofu but this recipe has her asking me to make it every week!
Hi, I love this recipe, make it all the time, and I frequently use the oven baking instructions from this recipe to make tofu for other dishes as well. Our grocery store frequently sells out of firm and extra firm tofu, leaving us only the option of buying silken or super firm. If I was to use super firm tofu in this recipe, do you recommend any modifications? Thanks in advance!
Amazing!! This was my first time making tofu and I loved this. I didn’t have sesame oil so I subbed olive oil and it worked great. Going to try the Orange Tofu recipe next 🙂
Thank you so much for this tasty recipe. I have made it many times because, of course it tastes fantastic, and it is fast and easy. I like making it for lunch … because, at age 77, that is when I have the most energy. And the best thing is that if I can restrain myself from eating it all up, I’ll have enough left over for another couple meals. I usually pair it with rice/sweet potato/regular potato and always with broccoli on the side … topped with a drizzle of the toasted sesame oil and toasted sesame seeds. I just finished making and eating this for lunch … and I feel so satisfied … and still have a lingering taste of the gochujang … delicious!
Delicious! Makes the crispiest tofu and the sauce is fantastic. I have made it several times and everyone loves it.