The Perfect Crispy Gochujang Korean Tofu Recipe for Spice Lovers

Gochujang elevates ordinary tofu into a culinary adventure that dances between fiery and delectable.

Fermented chili paste brings bold Korean flavors that electrify simple protein preparations.

The crimson condiment carries deep umami undertones with remarkable depth and complexity.

crispy edges and vibrant seasonings elevate this plant-based dish from mundane to magnificent.

Passionate home cooks understand how strategic marinading unlocks intense taste profiles.

Each bite promises a harmonious blend of heat, texture, and cultural richness.

You’ll fall in love with this straightforward yet sophisticated recipe that celebrates authentic Korean cuisine.

Spicy Crispy Gochujang Korean Tofu Bites

• Unleash Crave-Worthy Crispiness: The baking method transforms ordinary tofu into golden, crunchy cubes with an irresistible exterior that delivers satisfying texture in every single bite.
• Quick Flavor Explosion: Gochujang sauce provides a perfect balance of sweet, spicy, and tangy notes that elevate plain tofu into a restaurant-quality dish packed with Korean-inspired excitement.
• Customize Your Comfort: Versatile recipe allows endless serving options- enjoy over rice, with fresh vegetables, or as a standalone protein that adapts to different meal preferences and dietary needs.
• Beginner-Friendly Cooking: Simple step-by-step instructions make this recipe approachable for home cooks of all skill levels, ensuring consistent delicious results with minimal culinary expertise required.

Gochujang Tofu Ingredient Essentials

• Tofu: Soft and versatile protein with excellent absorption of flavors, best when extra firm for crispy texture.

• Soy Sauce, Cornstarch, Breadcrumbs: Essential for creating a crispy, golden exterior that locks in moisture and adds delightful crunch.

• Gochujang, Water, Cornstarch: Spicy Korean chili paste provides bold heat and depth, while cornstarch helps thicken the sauce for perfect coating consistency.

• Sesame Seeds: Nutty and aromatic topping that adds texture and traditional Korean flavor profile.

• Rice, Cucumber, Carrot, Avocado: Fresh vegetables and grains provide balanced nutrition and complementary textures to the crispy tofu.

How to Fry Crispy Gochujang Tofu

Step 1: Warm Up The Oven

Crank the oven to a sizzling 400°F (200°C) and get ready for some crispy magic.

Step 2: Prep The Tofu Block

• Drain the tofu package completely
• Gently squeeze out extra moisture using a clean kitchen towel
• Pat the tofu until it feels dry and ready for action

Step 3: Chop And Coat The Tofu

• Slice tofu into perfect 1-inch cubes
• Toss cubes with these coating ingredients
• Soy sauce
• Cornstarch
• Breadcrumbs

Ensure each cube gets a full flavor armor.

Step 4: Arrange And Bake

Spread tofu cubes on a parchment-lined baking sheet, keeping them separated.

Bake for 25 minutes, then let sit inside the warm oven for an extra 5 minutes.

Step 5: Whip Up The Gochujang Sauce

• Gochujang paste
• Honey
• Rice vinegar
• Sesame oil

Separately mix cornstarch with water, then blend into the sauce.

Simmer and whisk until the sauce transforms into a glossy, thick wonder.

Step 6: Coat And Glaze

Let tofu cool for 5 minutes, then lovingly coat with half the prepared sauce.

Step 7: Serve With Flair

• Steamed rice
• Sliced cucumber
• Shredded carrots
• Creamy avocado chunks
• Sprinkle of sesame seeds

Drizzle remaining sauce on top for extra flavor punch.

Tips for Crunchy Gochujang Tofu

• Drain Like a Pro: Press tofu thoroughly with a clean kitchen towel or paper towels to remove excess moisture, ensuring maximum crispiness and better sauce absorption.
• Cornstarch Coating Trick: Dust tofu evenly with cornstarch, creating a light, even layer that guarantees a super crispy exterior when baked.
• Spacing Matters: Arrange tofu cubes with enough space between them on the baking sheet to allow hot air circulation, preventing soggy spots and promoting uniform crunchiness.
• Sauce Consistency Hack: Whisk cornstarch slurry carefully and add slowly to sauce, stirring constantly to prevent lumps and achieve a smooth, glossy texture.
• Flavor Boosting Tip: Let tofu rest in the sauce for a few minutes after coating to help it absorb more gochujang flavors and enhance overall taste profile.

Storing and Reheating Gochujang Tofu

• Refrigerate: Place leftover tofu in an airtight container and store in the refrigerator for up to 3-4 days. Separate sauce and tofu to maintain crispiness.
• Reheat Oven: Spread tofu on a baking sheet and warm at 350°F for 10-12 minutes. Drizzle reserved sauce after reheating to restore moisture and flavor.
• Revive Crispiness: For best texture, avoid microwave reheating. Instead, use a skillet with a tiny bit of oil to quickly crisp the tofu's exterior, ensuring a crunchy bite.

Side Dishes to Serve with Gochujang Tofu

• Pair Spicy Gochujang Tofu with Cool Rice Wine: Complement the fiery gochujang sauce with a chilled Korean rice wine called makgeolli, which balances the heat with its smooth, slightly sweet flavor profile and creamy texture.
• Match Crispy Texture with Refreshing Cucumber Salad: Create a side of thinly sliced cucumber dressed in rice vinegar, sesame oil, and a sprinkle of red pepper flakes to provide a crisp, cooling contrast to the spicy, crunchy tofu.
• Enhance Flavor with Fermented Kimchi Accompaniment: Serve a small portion of tangy, spicy kimchi alongside the tofu to add depth and complexity, with its fermented notes cutting through the richness of the dish and providing a traditional Korean flavor experience.
• Create Harmony with Chilled Green Tea: Brew a light, slightly grassy green tea to serve alongside the tofu, which helps cleanse the palate and provides a subtle, refreshing counterpoint to the bold gochujang sauce.

Gochujang Tofu Variations to Try

• Protein Power Boost: Swap tofu with extra-firm tempeh or chicken for a protein-packed alternative that maintains the crispy gochujang coating.
• Gluten-Free Garden Edition: Replace breadcrumbs with crushed gluten-free rice crackers or almond flour to create a crunchy texture suitable for gluten-sensitive diners.
• Spice Level Customizer: Adjust gochujang quantity to control heat intensity, ranging from mild to fiery hot according to personal preference.
• Quick Air Fryer Version: Transform the baking method by using an air fryer at 375°F for 12-15 minutes, achieving identical crispy results with faster cooking time.

Crispy Gochujang Korean Tofu Recipe

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4.9 from 25 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Spicy gochujang korean tofu delivers a fiery Korean culinary adventure with crispy exterior and silky interior. Robust chili paste and perfectly caramelized tofu create an irresistible dish you cannot resist exploring.

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Ingredients

Scale 1x2x3x

Protein:

• 1 block (16 ounces/454 grams) extra firm tofu

Coating:

• 1 tablespoon soy sauce or tamari
• 1 tablespoon cornstarch
• 3 tablespoons gluten-free breadcrumbs (can substitute regular breadcrumbs)

Sauce:

• ¼ cup (60 milliliters) low sodium soy sauce or tamari
• ¼ cup (60 milliliters) gochujang (red chili paste)
• 1 tablespoon tomato paste
• 2 tablespoons vegetable broth or water
• 3 tablespoons honey (substitute 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

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Instructions

1. Carefully extract tofu from packaging, gently pressing out excess moisture using a clean kitchen towel to ensure optimal texture and crispiness.
2. Slice tofu into uniform cubic segments, creating bite-sized pieces that will crisp evenly during roasting.
3. Massage soy sauce into tofu cubes, allowing the liquid to slightly penetrate the surface for enhanced flavor absorption.
4. Roll each tofu piece generously through cornstarch, creating a delicate powdery coating that will transform into a crisp exterior.
5. Thoroughly coat the cornstarch-dusted cubes with breadcrumbs, ensuring complete and even coverage for maximum crunchiness.
6. Arrange tofu cubes on a parchment-lined baking sheet, positioning them with strategic spacing to promote uniform browning and prevent moisture accumulation.
7. Roast in a preheated oven, allowing the external layer to transform into a golden, crackling shell while maintaining a tender interior.
8. Remove tofu from oven and permit brief resting to solidify the crisp texture.
9. Meanwhile, prepare the gochujang-based sauce by combining ingredients in a small saucepan, whisking to create a harmonious blend of sweet, spicy, and tangy flavors.
10. Incorporate cornstarch mixture into the sauce, gently heating until the consistency thickens and develops a glossy appearance.
11. Delicately transfer roasted tofu into a mixing vessel, drizzling and tossing with sauce to achieve complete and elegant coating.
12. Plate the glistening tofu cubes atop a bed of steamed rice, garnishing with freshly sliced cucumber, carrots, creamy avocado, and a sprinkle of nutty sesame seeds.
13. Optionally complement with vibrant steamed broccoli for additional nutritional balance and visual appeal.

Notes

• Ensure tofu is thoroughly drained and pressed to achieve maximum crispiness and prevent soggy texture.
• Use cornstarch and breadcrumbs as key ingredients for creating a perfectly crunchy exterior that locks in flavor.
• Arrange tofu cubes with space between them on the baking sheet to guarantee even browning and consistent crispness.
• Allow sauce to simmer and thicken naturally, whisking continuously to prevent lumps and develop rich, deep flavors.
• Toss tofu gently in sauce to maintain crispy coating while adding a delicious gochujang kick.
• Customize serving options with various fresh vegetables and grains for a versatile and nutritious meal.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: Korean

Nutrition

• Serving Size: 4
• Calories: 290
• Sugar: 12 g
• Sodium: 600 mg
• Fat: 11 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 2 g
• Protein: 14 g
• Cholesterol: 0 mg