Name: Crispy Gochujang Korean Tofu Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Korean
Ingredients: 1 16 ounce block extra firm tofu; 1 tablespoon tamari or soy sauce; 1 tablespoon cornstarch; 3 tablespoons gluten-free breadcrumbs (can sub regular breadcrumbs); ¼ cup low-sodium tamari or soy sauce; ¼ cup gochujang/red chili paste (be sure to check if GF!); 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

This Crispy Gochujang Korean Tofu is the answer to dinner when you’re craving something bold, flavorful, and a little out of the ordinary—all with minimal fuss. Think supremely crispy cubes of tofu, wrapped in a sticky, sweet-spicy Korean-inspired glaze that will absolutely take your tastebuds on a trip. It’s vegan-friendly, lightning-quick to pull together, and lends itself to endless customization, so whether you’re feeding the family or meal-prepping for a busy week, this dish belongs in your regular rotation. Once you try it, you’ll find yourself making Crispy Gochujang Korean Tofu on repeat.

Crispy Gochujang Korean Tofu Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Crispy Gochujang Korean Tofu is how a handful of simple ingredients come together to create a powerhouse of flavor and texture. Each element in the lineup plays a distinct role—from maximizing crunch to packing every bite with savory, umami-rich sauce.

Extra Firm Tofu: Absolutely crucial for the crispiest bites; softer tofu just won’t hold up in the oven, so go for the extra firm variety.
Tamari or Soy Sauce (for the tofu): Infuses the tofu with salty, savory depth right from the start; tamari works beautifully for a gluten-free option.
Cornstarch (for the tofu): The secret to that irresistible, light crisp on the outside of every tofu cube.
Gluten Free or Regular Breadcrumbs: Adds that golden crunch factor; gluten free breadcrumbs let everyone enjoy this dish.
Low Sodium Tamari or Soy Sauce (for the sauce): Brings the umami foundation to the sticky glaze without making it over-salty.
Gochujang (Korean Red Chili Paste): The star of the show, providing spice and deep, fermented flavor (double-check for gluten if needed).
Tomato Paste: Adds a bit of tangy richness that takes the sauce up a notch.
Vegetable Broth or Water: Thins the sauce just enough to make it perfect for coating the tofu.
Honey or Maple Syrup: Balances the spice with sweetness—choose maple syrup to keep it vegan.
Toasted Sesame Oil: Delivers nutty, aromatic notes that finish the sauce beautifully.
Rice Vinegar: Brings lively acidity to round out the salty, sweet, and spicy elements.
Minced Garlic: For that indispensable bite and bold flavor.
Fresh Grated Ginger: Adds peppery, warming aroma that makes the whole dish pop.
Cornstarch (for the sauce): Helps thicken the glaze so it clings perfectly to every piece.
Water (for slurrying): Whisked with cornstarch for the silkiest, lump-free sauce.

How to Make Crispy Gochujang Korean Tofu

Step 1: Prep the Tofu

Start things off by removing your tofu from the package and draining as much moisture as possible. Wrap it in a clean, dry towel and gently press for a few minutes to absorb any lingering liquid. For this dish, drier tofu means that outstanding, irresistible crisp you’re chasing—so don’t skip this part! Cut the tofu into bite-sized 1-inch cubes.

Step 2: Coat and Season

Place the tofu cubes in a bowl, then drizzle over the tamari (or soy sauce), tossing gently to ensure every piece is evenly coated. Next comes a dusting of cornstarch, which you’ll sprinkle over and toss again; this is where the magic of crispy tofu begins. Finally, add the breadcrumbs and give everything one last light toss, making sure each cube has an even layer to help them crisp up gorgeously in the oven.

Step 3: Bake for Maximum Crispiness

Arrange your coated tofu pieces on a baking sheet lined with parchment paper, making sure none of them are touching (this step is essential for perfect crispiness). Pop them into a preheated 400 degree Fahrenheit oven and bake for 25 minutes. Once done, turn off the oven but let the tofu sit inside an extra 5 minutes—this final rest lets the exterior develop an even crispier crust.

Step 4: Make the Gochujang Sauce

While the tofu is in the oven, combine all sauce ingredients except the water and cornstarch in a small pot. Separately, whisk together the cornstarch and water in a bowl to form a smooth slurry, then add it to the pot. Whisk continuously as you heat the sauce over low to medium heat; once it starts bubbling and thickening, take it off the heat. The sauce will thicken further as it cools, resulting in that luscious, sticky finish that defines Crispy Gochujang Korean Tofu.

Step 5: Toss and Serve

When the tofu is finished, let it cool slightly—about 5 minutes—before transferring it to a large mixing bowl. Pour about half the sauce over the tofu and toss gently so that each cube is perfectly glazed and glossy. The remainder of the sauce is ideal for drizzling at the table or saving for leftovers. Get ready to dive into a flavor-packed bowl of Crispy Gochujang Korean Tofu!

How to Serve Crispy Gochujang Korean Tofu

Garnishes

This dish loves a finishing touch. Try sprinkling on some toasted sesame seeds and finely chopped green onions for a nutty crunch and fresh bite. If you want a splash of color, paper-thin slices of red chili or a few quick-pickled vegetables elevate the look and flavor of your Crispy Gochujang Korean Tofu even more.

Side Dishes

The beauty of this dish is how effortlessly it pairs with so many sides. Serve over warm steamed jasmine or white rice for a classic base, or add roasted broccoli, sautéed bok choy, or a medley of cucumber, carrot, and avocado for a burst of color and nutrition. The richness of the tofu sauce balances perfectly with lighter, crunchy vegetables.

Creative Ways to Present

Crispy Gochujang Korean Tofu is perfect for grain bowls—pile it over rice, quinoa, or brown rice, then top with kimchi and fresh herbs for a Korean-inspired meal. Or, skewer the cubes for a playful appetizer, or tuck them into lettuce cups for a light, hand-held bite. Leftovers are also amazing in salads and wraps!

Make Ahead and Storage

Storing Leftovers

Store any leftover Crispy Gochujang Korean Tofu in an airtight container in the fridge for up to three days. It’s best to store the tofu and extra sauce separately if possible, so the tofu retains more of its crispiness and doesn’t turn soggy.

Freezing

For longer storage, you can freeze the cooked tofu cubes (without the sauce) in a single layer on a tray, then transfer to a freezer bag. They’ll keep well for up to two months. When you’re ready to use, thaw in the fridge, warm in the oven to re-crisp, then coat in freshly made sauce.

Reheating

To revive that signature crunch, reheat tofu in the oven or air fryer at 350 degrees Fahrenheit until hot and crisp (usually about 10 minutes). The microwave will work for speed but won’t restore much crispiness, so oven or air fryer methods are highly recommended for leftover Crispy Gochujang Korean Tofu!

FAQs

Is gochujang very spicy?

Gochujang delivers a noticeable kick, but it’s more about the complex, savory depth than intense heat. Most store-bought versions are moderately spicy, with a layered chili flavor rather than a burning sensation. If you’re sensitive to spice, start with a little less and adjust to taste!

Can I make Crispy Gochujang Korean Tofu gluten-free?

Yes! Choose gluten-free tamari and double-check your gochujang and breadcrumbs to make sure they’re gluten-free as well. With these swaps, this recipe is completely celiac-friendly without sacrificing any of that amazing texture or flavor.

What can I use instead of tofu for this recipe?

If tofu isn’t your thing, try extra-firm tempeh or even chunks of cauliflower. Both will roast up nicely and catch all that incredible gochujang sauce, making for a fun variation on the classic Crispy Gochujang Korean Tofu.

Why is pressing tofu important?

Pressing draws out excess moisture, which is what allows the outside to turn super crispy in the oven. Skipping this step can result in soft, slightly soggy tofu—which just can’t do justice to this dish!

Can I pan-fry instead of bake?

Absolutely! Pan-frying in a nonstick skillet with a bit of oil creates extra golden edges. Just keep the cubes uncrowded while frying, and turn them as they crisp. Pan-frying takes a bit more attention but delivers fantastic results for your Crispy Gochujang Korean Tofu.

Final Thoughts

Once you give this recipe a try, Crispy Gochujang Korean Tofu is sure to become a go-to staple in your kitchen. Whether for meal prep or a dinner party, the addictive crunch and vibrant flavors never fail to impress. Go ahead—invite your taste buds on this adventure and see just how exciting tofu can be!

Crispy Gochujang Korean Tofu Recipe