This baked Gochujang Korean tofu is crispy, packed with flavor and perfectly spiced. Serve it with your favorite veggies and fresh white rice for a quick and nutritious vegan dinner.
I go through major tofu phases. One week I’ll be eating my teriyaki tofu or orange tofu on repeat, then months will pass and I won’t want anything to do with the stuff.
Currently in one of those I can eat tofu all day phases, and this gochujang Korean tofu is next level good. It’s spicy, subtly sweet, oh so crispy and so easy to make.
It’s coated in some gluten free breadcrumbs, baked until crispy, then tossed in a simple gochujang sauce with a mixture of soy sauce, honey, sesame oil and gochujang for lots of delicious flavor.
I love to serve it buddha bowl style with rice and tons of veggies but it’s also delicious with my veggie stir fry noodles.
If you aren’t familiar with Gochujang, it is a savory, sweet and spicy fermented condiment also known as red chili paste.
It is not the same as Sriracha, but does have a spicy flavor. It has a slightly salty and sweet flavor with a meaty depth and pairs really well with the soy sauce and honey found in this recipe. Try my Korean gochujang noodles or crispy garlic tofu next!
How to make Korean tofu
Preheat the oven to 400 degrees Fahrenheit.
Remove the tofu from the package and drain off the excess liquid. Wrap in a towel and lightly press to absorb the liquid.
Cut into about 1 inch cubes and add to a bowl. Toss with the soy sauce, then cornstarch, then breadcrumbs until well coated.
Place on a baking sheet lined with parchment paper and try to ensure no pieces of tofu touch each other. This helps it get crispier.
Bake for 25 minutes, then turn off the oven and let sit an additional 5 minutes to get really crispy.
Meanwhile, whisk together all ingredients aside from the water/cornstarch for the sauce in a small pot.
Whisk together the cornstarch and water in a small bowl and add to the pot. Whisk, then heat over low/medium heat until the sauce starts to bubble and thicken. Remove from the heat to let it thicken further.
When the tofu is done, let cool for 5 minutes, then transfer to a bowl. Toss with half of the sauce (reserve the rest for serving) until well coated.
I served mine with rice, cucumber, carrot, avocado and sesame seeds. Also delicious with broccoli or just as is!
Air fryer instructions
You can air fry this tofu at 375 Fahrenheit for 15 minutes, shaking the basket every 5 or so minutes. Remove from the air fryer, then toss with the sauce. You can also tried my honey garlic air fried tofu!
Do I need to marinate tofu?
It totally depends on the recipe! For this Korean tofu, no marinating is required.
We’ll be tossing it in a bit of soy sauce to give it flavor before baking, then tossing it again in a final sauce to give it lots of flavor.
Does it keep?
Yes and no. Tofu really loses its crispiness after just a few hours, so prepping this recipe in advance is not recommended.
You can definitely prepare the sauce ahead of time and just make the tofu when you’re ready to serve.
If you love this recipe, try these next!
- Sofritas Tofu
- Tofu Burrito Bowl
- Vegan Sushi Bowl
- Lemon Pepper Tofu
If you make this recipe, don’t forget to tag me oninstagramso I can see your creation!Leave a comment and rating below and let me know how it turns out!
4.94 from 48 votes
Crispy Gochujang Korean Tofu
by: claire cary
This baked Gochujang Korean tofu is crispy, packed with flavor and perfectly spiced. Serve it with your favorite veggies and fresh white rice for a quick and nutritious vegan dinner.
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Prep: 15 minutes mins
Cook: 30 minutes mins
Total: 45 minutes mins
4
Ingredients
Tofu
- 1 16 ounce block extra firm tofu
- 1 tablespoon soy sauce or tamari
- 1 tablespoon cornstarch
- 3 tablespoons gluten free breadcrumbs can sub regular breadcrumbs
Sauce
- ¼ cup low sodium soy sauce or tamari
- ¼ cup gochujang/red chili paste
- 1 tablespoon tomato paste
- 2 tablespoons vegetable broth or water
- 3 tablespoons honey sub maple syrup for vegan
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons minced garlic
- 1 teaspoon fresh grated ginger
- 1 teaspoon cornstarch
- 1 teaspoon water
US Customary – Metric
Instructions
Preheat the oven to 400 degrees Fahrenheit.
Remove the tofu from the package and drain off the excess liquid. Wrap in a towel and lightly press to absorb the liquid.
Cut into about 1 inch cubes and add to a bowl.
Toss with the soy sauce, then cornstarch, then breadcrumbs until well coated.
Place on a baking sheet lined with parchment paper and try to ensure no pieces of tofu touch each other. This helps it get crispier.
Bake for 25 minutes, then turn off the oven and let sit an additional 5 minutes.
Meanwhile, whisk together all ingredients aside from the water/cornstarch for the sauce in a small pot.
Whisk together the cornstarch and water in a small bowl and add to the pot. Whisk, then heat over low/medium heat until the sauce starts to bubble and thicken. Remove from the heat to let it thicken further.
When the tofu is done, let cool for 5 minutes, then transfer to a bowl. Toss with half of the sauce (reserve the rest for serving) until well coated.
I served mine with rice, cucumber, carrot, avocado and sesame seeds. Also delicious with broccoli or just as is!
Serving: 1cup / Calories: 192kcal / Carbohydrates: 30g / Protein: 8g / Fat: 4g / Fiber: 1g / Sugar: 11g
