Spicy Gochujang Tofu (Korean Inspired)

This Gochujang Tofu recipe is one of Eric’s favorite meals that I make! Whenever we’re unsure of what to cook for dinner, this recipe is a go-to for us. We usually have an extra block or two of tofu on-hand, and we always have the ingredients for the sauce in the pantry.

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Gochujang Korean tofu is the perfect dish for anyone who loves spicy food that’s packed with umami flavor. It’s like the takeout tofu dish I never knew I needed. (But homemade!)

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ingredients for gochujang tofu sauce set out on cutting board

overhead shot of tofu on a clean kitchen towel after being torn into pieces

Ingredients for Korean Gochujang Tofu Sauce

My Gochujang Sauce recipe was originally inspired by a recipe I saw on Joshua Weissman’s YouTube channel a few years ago. He made Korean fried chicken tossed in a sweet, savory and spicy Gochujang Sauce.

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A few simple substitutions make the sauce vegan-friendly and more easily accessible to the average home cook. I also adjusted the ratios to make the perfect amount of sauce to coat one block of tofu, plus a little extra for your rice or steamed veggies you might serve with it.

Gochujang paste. This is a type of fermented Korean red chili paste that lends the perfect amount of heat to the recipe! Nowadays I can find gochujang at many chain grocery stores in the Asian/International section, but if you can’t find it there, you can always check your nearest Asian grocer or purchase it online.
Ketchup, rice vinegar, and brown sugar. This combo makes the sauce sweet and a little tart. You can reduce or omit the brown sugar if you don’t enjoy much sweetness in your savory dishes, but I highly recommend using at least a little sugar to balance out the flavor profile.
Soy sauce. For salt and umami. Feel free to substitute in a gluten-free alternative, such as tamari, if necessary.
Mirin. This is a Japanese rice wine that will add a little extra sweetness and umami to your sauce. It has a very unique and complex flavor that adds a lot to this dish, so I recommend adding it if you can! I can usually find mirin A) at my local Asian market, B) at regular grocery chains in the Asian/International section, or C) at health food stores such as Whole Foods. If you can’t find it, however, you can simply omit it from the recipe.
Garlic. Measure this with your heart! I usually add a good 4-5 cloves.
Sesame oil. This adds a nice toasted, nutty flavor to the sauce and makes it taste more like authentic Korean cooking.
Scallions and sesame seeds. Optional but highly recommended toppings! Sliced green onions (spring onion) add so much flavor and freshness to this Gochujang Tofu. They also make the dish look more visually appealing! Toasted sesame seeds add some extra toasted flavor and a nice texture to the dish.

How to Make Gochujang Tofu

Make the Crispy Tofu

Crispy baked or air-fried tofu is my go-to way to enjoy this delicious Korean-inspired Gochujang Sauce. But just know that the sauce goes phenomenally with so many things! Noodles, homemade bibimbap, glazed roasted eggplant, and stir fry are equally great options. Here’s how to make the tofu:

Press a block of firm or extra-firm tofu. This will remove the excess water and improve the texture of the tofu. There are a few ways to do this! Either you can wrap the block of tofu in a clean kitchen towel and weigh it down with something heavy like a cutting board for about 30 minutes, or you can purchase a tool like the EZ Tofu Press or Tofuture if you’re like me and eat tofu multiple times a week.
Cut the pressed tofu into roughly 1″ cubes, or you can tear it into irregular pieces. Tearing it is actually my preference because it gives the tofu a craggy surface that gets extra crispy when baked! Crispier tofu = more deliciousness. Ripping the tofu also creates more surface area for the sauce to cling to.
Add the tofu bites to a large bowl and toss with oil and seasoning. Then toss with corn starch and toss to coat. Tofu tends to be a bit delicate, so it helps to use a flexible rubber spatula to toss it gently in the ingredients so it doesn’t crumble.
Bake the tofu in a preheated 425°F oven on a lined baking sheet, till it’s deliciously crispy and golden brown. Give it a flip about 15 minutes into the cook time so it crisps up evenly.
Alternatively, air fry at 400°F for 18-20 minutes, giving the air fryer basket a periodic shake to ensure even cooking.

closeup shot of pressed and torn tofu, to show texture

overhead shot of tofu tossed with oil and cornstarch in a mixing bowl

Prepare the Spicy Gochujang Tofu Sauce

This spicy sauce comes together ridiculously fast! All you have to do is mince a little garlic, then combine all the sauce ingredients together in a small saucepan. Bring it up to heat over medium-high heat, then reduce to low once it starts to bubble. Simmer it for a few minutes, stirring constantly, to cook out the raw flavor of the garlic.

The sauce will thicken slightly as you heat it. You can add an extra tablespoon or so of water if needed to thin out the sauce to your preferred consistency.

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After a few minutes, toss your crispy baked tofu into the pan and stir to coat. It’s ready to enjoy! I love to serve it with a big helping of steamed white rice. Sliced scallions and toasted sesame seeds are a delicious and beautiful garnish for your Gochujang Tofu.

closeup of ingredients for gochujang sauce added to pan, prior to being mixed

crispy tofu after adding into pan with gochujang sauce, before stirring to coat

Serving Suggestions for Spicy Gochujang Tofu

Our favorite way to enjoy this Korean-inspired dish is to make rice bowls. All you have to do is whip up a batch of white or brown rice and some fresh vegetables! We usually serve this with steamed broccoli, but other good side veggies we like are green beans or zucchini.

Frequently Asked Questions

crispy baked tofu in the pan after coating with gochujang sauce

closeup shot of gochujang tofu in a bowl with rice

Storage and Reheating

You can store your gochujang tofu in an airtight container in the refrigerator for up to three days.

When you’re ready to reheat it, you can pop it in the microwave, though it won’t be crispy anymore once it’s reheated. If you have an air fryer, reheating it in there will get it nice and crispy again!

More Tofu Recipes

Orange Tofu – Takeout-style sweet and tangy orange tofu.
Tofu Katsu – Crispy, fried tofu steaks. Serve with Japanese curry or Hawaiian macaroni salad.
Chili Garlic Silken Tofu – Skeptical of silken tofu? This 10 minute recipe will make you a believer!
Spicy Tofu Crab Salad – Shredded tofu in a spicy, mayo-based sauce. Perfect for California rolls!

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