Spicy Gochujang Tofu (Korean Inspired)
Crispy oven-baked tofu coated in a spicy, sweet and savory sauce inspired by Korean cuisine. One of my favorite ways to enjoy tofu.
Print
Pin
Servings: 5 servings
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
- pinch salt and pepper
Gochujang Sauce
- 3 tablespoons gochujang
- 2 tablespoons ketchup
- 1 tablespoon mirin
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 4 cloves garlic minced
- 1 tablespoon rice vinegar
- 1/2 tablespoon toasted sesame oil
- 2 tablespoons water or as needed
Optional Garnishes
- Sliced scallions
- Toasted sesame seeds
Instructions
Baked Tofu
- Drain your tofu and either A) cut into approximately 1" cubes or B) tear into irregular pieces for crispy tofu nuggets. Lay tofu pieces on one half of a clean, lint-free kitchen towel. Fold over the other half of the towel and gently press to remove excess liquid. Leave the tofu to drain for at least 15 minutes.
- In the meantime, preheat your oven to 425°F and line a baking tray with parchment or a silicone baking mat.
- Transfer the pressed tofu to a mixing bowl. Drizzle with oil and sprinkle in salt and pepper. Toss until evenly coated. Try to be gentle so that the tofu cubes or nuggets stay intact. I find using a big flexible rubber spatula helps.
- Sprinkle the cornstarch over the seasoned tofu and once again toss until tofu is evenly coated and there's no dry cornstarch left at the bottom of the bowl.
- Arrange the tofu on your prepared baking sheet so that the pieces aren't touching. Bake for 15 minutes and give the pieces a flip. Bake for an additional 15-20 minutes, or until the tofu is as crispy as you like it! The time will vary a little depending on how thoroughly you pressed your tofu.
- While your tofu bakes, measure ingredients for the gochujang sauce.
Gochujang Sauce
- You can measure all the ingredients for your sauce directly into a nonstick skillet. Whisk together.
- 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 slightly. Add an extra tablespoon or so of water as needed to thin out the sauce to your preferred consistency.
- When your tofu is done baking, transfer it to your saucepan and stir to coat. Alternatively, you can serve the crispy tofu with the gochujang sauce on the side.
To Serve
- I love to serve this Gochujang Tofu with steamed white rice. Garnish with fresh sliced scallions and toasted sesame seeds.
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, increase the rice vinegar to 2 TBSPs.
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.
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.
Did you make this recipe?We’d love for you to leave a review on the website! You can also share a photo on IG and tag @sarahsvegankitchen_ or #sarahsvegankitchen.