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gochujang tofu in a bowl with rice, garnished with scallions and sesame seeds

Spicy Gochujang Tofu (Korean Inspired)

Crispy tofu with a sweet and spicy gochujang sauce inspired by Korean cuisine. One of my all-time favorite meals.
5 from 63 votes
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Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 5 servings
Author: Sarah Sullivan

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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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