Name: Quick & Easy Spicy Gochujang Sesame Tofu Recipe
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Korean
Ingredients: 14 oz extra firm tofu; 1 green onion, finely chopped; 1 tablespoon gochujang (Korean red chili paste); 1 tablespoon sesame seeds; 1 tablespoon regular soy sauce; 1 teaspoon sesame oil; ½ tablespoon cornstarch or sub with potato starch; 1 teaspoon white granulated sugar or sub with cane or brown sugar, maple syrup, or honey; ½ teaspoon gochugaru (Korean red chili flakes); ½ cup cold water

If you’re looking for a bold, crave-worthy plant-based dish that comes together in almost no time, this Quick & Easy Spicy Gochujang Sesame Tofu needs to be your new go-to. Imagine golden, crispy tofu bathed in a glossy, fiery red gochujang sauce, finished with a shower of nutty sesame and bright green onions. Whether you want a lightning-fast weeknight dinner or a standout vegan main for friends, this recipe delivers a perfect balance of heat, sweetness, and umami – all in about 25 minutes flat.

Quick & Easy Spicy Gochujang Sesame Tofu Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how much flavor you get from just a handful of staple ingredients. Each one is carefully chosen to build layers of taste and make the colors pop in this Quick & Easy Spicy Gochujang Sesame Tofu. Here’s what you’ll need and why:

Extra Firm Tofu: The key to perfect crispy texture; absorbs the sauce while holding its shape in the pan.
Vegetable Oil (or Neutral Oil): Ensures the tofu fries up golden and crisp without adding competing flavors.
Gochujang (Korean Red Chili Paste): The heart of this dish; brings a spicy, tangy punch and gorgeous color.
Sesame Seeds: Add nuttiness and a little crunch with every bite.
Soy Sauce: Delivers an essential salty, umami backbone to the sauce.
Sesame Oil: Just a drizzle is enough to infuse toasty sesame aroma.
Cornstarch (or Potato Starch): Thickens the sauce so it coats each piece of tofu beautifully.
White Granulated Sugar (or cane/brown sugar, maple syrup, or honey): Balances out the heat and acidity with a subtle sweetness.
Gochugaru (Korean Red Chili Flakes): Enhances the spicy profile and deepens the red hue.
Water (cold): Loosens up the sauce base and helps it simmer smoothly.
Green Onion: For a fresh, slightly sharp garnish that crowns the dish perfectly.

How to Make Quick & Easy Spicy Gochujang Sesame Tofu

Step 1: Prep the Tofu

Start by draining any excess water from your extra firm tofu block. Give it a gentle press with clean paper towels – this is your secret to crispy tofu! Slice the tofu into rectangles around 1 centimeter thick. If you love a chunkier bite, go for half-inch pieces. Set aside while you gather the rest of your ingredients.

Step 2: Mix up the Sauce

In a small bowl, whisk together your gochujang, soy sauce, sesame seeds, sesame oil, cornstarch, sugar, gochugaru, and cold water. The cold water keeps the starch from clumping, and combining everything now ensures your sauce will come together in seconds once it hits the pan.

Step 3: Fry the Tofu

Heat your vegetable oil in a large frying pan over medium heat. When the oil is nice and hot, carefully lay the tofu slices into the pan, positioning them away from you to avoid any oil splashes. Give each piece its space so they fry rather than steam. Depending on your pan, you might need to do this in two batches – patience pays off with the crispiest result!

Step 4: Flip for Golden Perfection

Let the tofu slices sizzle for about 5 to 7 minutes on each side, until both surfaces are irresistibly golden. The subtle aroma of sesame and crisping tofu is your cue that things are moving in the right direction. Don’t rush this step!

Step 5: Toss in the Sauce

Once every piece is gloriously golden, pour your pre-mixed sauce into the pan, drizzling it around to coat all the tofu. Let the sauce simmer and bubble for about 30 seconds – you’ll notice it begin to thicken almost instantly. Gently toss or flip the tofu until every bite is lacquered with spicy, sticky goodness.

Step 6: Garnish and Serve

Turn off the heat and sprinkle the tofu with freshly chopped green onions for a burst of color and freshness. Serve your Quick & Easy Spicy Gochujang Sesame Tofu hot for maximum flavor and crunch!

How to Serve Quick & Easy Spicy Gochujang Sesame Tofu

Garnishes

This dish loves a pop of freshness. Scatter on extra green onions, a sprinkle of toasted sesame seeds, or even a handful of microgreens. For more visual drama, try a fine drizzle of extra sesame oil or a few red pepper flakes right before serving.

Side Dishes

Quick & Easy Spicy Gochujang Sesame Tofu sings alongside fluffy steamed jasmine rice, sticky short-grain rice, or even a bowl of nutty brown rice. Pair with lightly sautéed greens like bok choy, spinach, or a crisp Asian slaw for a well-rounded meal. It also makes a punchy addition to Korean-inspired rice bowls, lettuce wraps, or bibimbap.

Creative Ways to Present

When you want to impress, serve the tofu over a bed of rice in wide, shallow bowls with a fan of cucumber slices, shredded carrots, and a sprinkle of nori strips for a “deconstructed sushi” vibe. Or try piling the saucy tofu into lettuce cups for a fun, hand-held appetizer at your next gathering – guaranteed crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

If you have any Quick & Easy Spicy Gochujang Sesame Tofu left (rare, but it happens!), just let it cool fully, then store in an airtight container in the fridge. It will keep its punchy flavor for up to three days, making it perfect for lunchboxes or speedy meals later in the week.

Freezing

Tofu tends to change texture when frozen (it becomes chewier and spongier), but if you’re a fan of that, freeze cooled tofu portions in airtight containers for up to two months. Thaw overnight in the fridge before reheating. Just know the sauce may lose some glossiness after freezing, but the flavors stay bold and delicious.

Reheating

For best results, reheat your Quick & Easy Spicy Gochujang Sesame Tofu in a skillet over low-medium heat, adding a splash of water to revive the sauciness. You can also microwave it, loosely covered, in short bursts, but the pan method keeps the texture and sizzle at their best.

FAQs

Can I use firm tofu instead of extra firm?

Extra firm tofu is ideal for crispiness, but firm tofu will work if you press it very well to remove moisture. Just handle it gently so it doesn’t break during frying or tossing in the sauce.

Is this recipe gluten-free?

Quick & Easy Spicy Gochujang Sesame Tofu can be gluten-free if you use gluten-free soy sauce (like tamari) and make sure your gochujang is labeled gluten-free, since some brands may contain wheat.

What else can I add to the sauce?

Add a grated garlic clove or some fresh ginger for extra punch! A squeeze of lime or rice vinegar will add tang, and a splash of mirin gives a nuanced sweetness – feel free to tweak to your taste.

Can I bake the tofu instead of frying?

Absolutely! Toss sliced, pressed tofu in a bit of oil and bake on a parchment-lined tray at 400°F (200°C) for about 25-30 minutes, flipping halfway. Then return to a pan with the sauce to coat.

How spicy is this dish, and can I reduce the heat?

It has a good kick from both gochujang and gochugaru, but it’s not overwhelmingly spicy. For a milder version, reduce or omit gochugaru and use a mild gochujang—taste as you go!

Final Thoughts

I can’t say enough good things about this dish – once you try Quick & Easy Spicy Gochujang Sesame Tofu, it’ll have a permanent spot in your weeknight rotation. It’s sassy, satisfying, and totally adaptable to your cravings. Give it a try soon and see how quickly it becomes your new favorite way to enjoy tofu!