This baked Gochujang Tofu recipe has perfect texture - crunchy on the outside, tender and juicy on the inside, plus Korean flavor galore! Serve on a rice bowl or stuff some into a taco for an easy vegan weeknight dinner in under 30 minutes!
I first tasted this flavorful gochujang Korean Glaze at Mildred's in London* on her famous chick+n burger. It blew my mind; and I immediately knew I had to make it at home to slather on tofu, cauliflower, and everything else!
Let me tell you, this spicy tofu recipe checks ALL the boxes - major FLAVOR, epic TEXTURE, craveability, and everyone loves it. The baked tofu itself is sooo delicious! But to push the flavor and texture over the top, it's drenched in gochujang glaze, tossed in panko, then baked until sticky and crunchy. We love it in tofu bowls with rice and fresh veggies, stuffed into tacos or on dinner-size salads for a boost of protein.
When I'm pressed for time or stuck for an idea for dinner, I always turn to tofu. It's quick and easy, high protein, super filling, healthy, and I feel good serving it to my family. Here's a few more flavorful tofu dishes that will wake up your tastebuds and fill up your stomach!: Italian Crusted Tofu, Vegan Sausage Crumbles, Ultimate Air Fryer Tofu, and Vegan Gyros.
Ingredients
You're going to need only a handful of ingredients (full list and amounts below in the recipe card):
For the gochujang sauce:
- Gochujang paste: If you aren’t familiar with the main ingredient - Gochujang paste, it's a thick, fermented Korean red chili paste that’s sweet, spicy, and savory. I buy it at my local Asian market or in the International aisle at the grocery store. If you can't find it, it's available online. It comes in a red tub. Check the label to be sure the brand you buy is gluten free and vegan/vegetarian as needed.
- Soy sauce: Adds saltiness and umami depth of flavor. Use low sodium soy sauce for reduced saltiness or tamari/gluten free soy sauce for gluten free options.
- Ginger and garlic: Freshly grated adds savory notes, a kiss of heat, and garlicky flavor.
- Brown sugar: Balances the flavors so the sauce is perfectly salty sweet. Sub with maple syrup or sweetener of choice.
- Rice vinegar: Adds tang!
- Sesame oil: Adds nutty flavor, richness, and makes the saucy velvety.
The rest:
- Extra firm or firm tofu: Perfect tofu choice for making crispy tofu!
- Tofu spices: EVOO, onion powder, black pepper, soy sauce, nutritional yeast (optional), cornstarch.
- Panko: Adds crunchy texture to the tofu (optional).
- Garnishes: Green onions, cilantro, toasted sesame seeds.
How to Make Gochujang Tofu
This tofu recipe has tons of flavor, epic texture, and it's super versatile. Plus it's easy to make - let's make some together:
- Prep the tofu: Extra firm tofu (vacuum packed) is a good choice as most of the liquid is pressed out already! Wrap the block in paper towels and gently squeeze to remove excess liquid.
- Cut or tear the tofu into cubes or chunks: (The shape and size is up to you!) Add the tofu and tofu seasonings to a large bowl and toss to coat. Note: I add nutritional yeast to the tofu for extra flavor, but you can skip this ingredient.
- Cook the tofu: Bake in the oven in a single layer until crispy and golden (~18 minutes). Or air fry the tofu if you prefer (directions below).
- Make the gochujang sauce: While the tofu is baking, combine all the sauce ingredients (except the sesame oil) together in a saucepan over medium heat, stirring until it's bubbling. Simmer for 7-9 minutes until the sugar is dissolved and the sauce is thickening. Remove from the heat. Pro Tip: If you're new to cooking, I recommend, making the gochujang sauce ahead so you don't have to split your attention. Can be made up to 2 weeks in advance and stored in the fridge.)
- Toss the tofu with sauce: Toss the tofu with ~⅓ cup of the gochujang sauce until the sauce completely coats the tofu. I like to add a sprinkle of panko here (optional but adds a really nice crunch).
- Back into the oven: For ~3-5 minutes for the final bake until the gochujang sauce is thick and sticky.
- Ready to serve: You really can't go wrong, this spicy Korean tofu is fantastic on everything!
Recipe Tips and Variations
Once you have a batch of gochujang tofu, you'll find a million uses for it like on tacos, pizza, and salads. It makes a great appetizer or finger food for parties and game day too. Here's a few more ideas:
- As a tofu rice bowl: Add a bunch of the spicy Korean tofu onto rice (or quinoa) and top with crispy cucumbers and carrots, edamame, avocado chunks and a generous drizzle of creamy gochujang sauce. Choose your toppings: Green onions, cilantro, microgreens, pickled onions, toasted sesame seeds or peanuts.
- BONUS drizzling sauce: Mix up a quick, creamy, gochujang mayo to drizzle over bowls, grilled veggies, tacos or pizzas. It makes a delicious, silky, spicy dipping sauce too! Stir 2-3 tablespoons of gochujang sauce into ½ a cup of vegan mayonnaise.
- Make a dinner salad: My family LOVES big salads and this spicy Korean tofu is a dynamite combo with Vegan Caesar salad or with vegan coleslaw. (Pro Tip: The Caesar dressing can be made several days in advance.) For dinner on the go, put the salad and tofu into a wrap and take it with you!
- Make ahead components: The rice and gochujang sauce can both be made several days in advance.
- Air fryer option: For a quicker option than baking, air fry the tofu. Cooking method in the recipe notes.
Top Tofu Recipes
Tofu lovers and tofu skeptics alike, try one of these popular, flavorful tofu recipes next:
Saucy Gochujang Korean Tofu (easy + vegan)
This baked Gochujang Tofu recipe has perfect texture - crunchy on the outside, tender and juicy on the inside - and Korean flavor galore! Serve it in a rice bowl or stuff some in tacos for an easy vegan weeknight dinner in under 30 minutes! High protein, gluten free friendly.
Rate this recipe!
INGREDIENTS
Tofu and Marinade Ingredients
- 16 ounce tofu block, extra firm (vacuum packed)
- 1 tablespoon oil
- ½ teaspoon onion powder
- ½ - 1 teaspoon coarse ground black pepper (more or less to taste)
- 1 tablespoon soy sauce
- 2 teaspoons nutritional yeast (optional)
- 1 tablespoon cornstarch (more if needed)
Gochujang Sauce
- ⅓ cup soy sauce or low sodium soy sauce (tamari if gluten free)
- ½ cup gochujang, Korean chili paste
- 3 cloves garlic, minced or grated
- 1" piece fresh ginger, peeled and grated
- ¼ cup brown sugar (more or less to taste)
- 2 tablespoons rice vinegar
- ¼ cup water
- 1 ½ tablespoons sesame oil
INSTRUCTIONS
- Preheat the oven to 400º F. Cover a baking sheet with a piece of parchment paper - lightly spray with cooking spray.
- Tofu prep: Wrap the tofu block in a few sheets of paper towel and gently squeeze out any excess liquid (there shouldn't be much with extra firm tofu). Tear or cut the tofu into bite-size chunks.
- Season the tofu: Place the tofu pieces in a large bowl with the tofu marinade ingredients (oil, onion powder, pepper, soy sauce, nutritional yeast if using) toss together to coat. Sprinkle with the cornstarch and toss again to incorporate.
- Oven baked tofu: Arrange the tofu pieces on the prepared baking sheet with room between so the air can circulate around the tofu and make it crispy. Bake in a 400º F oven for 18 minutes total* (flip after 12 minutes then bake for another 6 minutes). *Cook longer or shorter to suit your individual taste. Pro Tip: Keep the bowl, you'll use it again.
- Make the gochujang sauce: While the tofu is baking, make the gochujang sauce. Whisk all the sauce ingredients* (except the sesame oil and sesame seeds) together in a saucepan. Heat over medium-low for ~7-10 minutes stirring regularly until the sugar has dissolved, the sauce is bubbling, and it starts to thicken. Remove from the heat and let cool. Once cool, whisk in the sesame oil. Pro Tip: Make the gochujang sauce up to two weeks in advance.
- Sauce the tofu: Once the tofu is baked, transfer it back to the bowl and toss it with just enough sauce to coat (save the rest for serving). Throw it back onto the same baking sheet and into the oven for another ~3-5 minutes until the sauce is sticky and clinging.
- Ready to devour!: Serve as is with a side of veggies. We love it in a rice bowl topped with cucumbers, carrots, avocado, a sprinkle of sesame seeds/peanuts, and chopped cilantro or green onions. Finish with a generous drizzle of creamy gojuchang sauce. EPIC flavor and texture combo!
NOTES
☆Foodie Tip: If you're ever in London, don't skip Mildred's. It has a super cool vibe and the food is life changing. I was in London only one night this trip but ordered 5 dishes to taste as much as I could. Each dish was better than the last!
How to press tofu: If you're tofu needs to be pressed, wrap the block in a few layers of paper towels and stack a few heavy cookbooks on top or use a tofu press if you have one. Let it sit while you make the sauce. Then follow the recipe as written.
Tearing or cutting tofu?: Cut your tofu into cubes or tear the tofu into chunks. Tearing the tofu creates a rough bumpy texture which is ideal for the sauce to cling to and nestle in.
TASTE AS YOU GO: The amount of sugar in the gochujang sauce will depending on your personal preference. Add a bit at a time and taste as you go. The original recipe calls for double this amount of sugar, but it was too sweet for my family. Taste and adjust all ingredients to suit your taste: more or less tangy, garlicky, salty, etc. Pro Tip: The flavors in the sauce will intensify as they reduce.
How to air fry tofu: Follow the recipe up to cooking step. Then place the tofu pieces in the air fryer basket and cook at 380º F for ~6-8 minutes. Shake the basket several times for even baking and to keep it from sticking. Remove from the air fryer, toss in ½ the sauce, back into air fryer for another 2-3 minutes. Pro Tip: So many things affect the outcome - the type of air fryer, how big the tofu pieces are, how much tofu is in the basket (you may have to work in batches). Adjust the tofu cook time to suit you personal taste.
Ceecee's notes on leftover tofu: Is tofu crispy the next day? No, it is not. Is perfectly cooked tofu incredibly delicious with an awesome dense and chewy texture the next day? You bet! I LOVE leftover tofu!
Make ahead: The gochujang sauce can be made up to 2 weeks in advance and stored in a glass jar in the fridge ready for the quickest (and most delicious) weeknight dinner ever!
DID YOU MAKE THIS RECIPE?Please leave a rating and/or review below. Your feedback means a lot to me, and helps others find my recipes! Please tag me on IG @ceeceecooks - I LOVE seeing what you're cooking!
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