Crispy gochujang tofu is a Korean-inspired treat that's packed with flavor and super easy to make. Serve it over your favorite rice for a fuss-free dinner that packs a punch!
This crispy gochujang tofu is a spicy delight that I typically make on those days when I really want to order takeout but talk myself out of it because there's perfectly good tofu in the fridge.
And to be honest, it tastes better than takeout and I can dig in a steaming bowl in 30 minutes. That's definitely quicker than ordering in where I live.
If you've never tried gochujang, the Korean red chili paste that's having a moment on the Internet these days, making a gochujang tofu stir fry is an excellent way to discover its unique flavor and spiciness.
Why you'll love this crispy gochujang tofu
- Crispy tofu + spicy Korean sauce = 😋❤️
- You can make it as spicy as you like
- It's perfect over steaming rice and ready in 30 minutes!
What you'll need
Tofu - It's important to use extra firm tofu that has been pressed for at least 30 minutes. This will ensure the coating will stick to it and become crispy.
Gochujang paste - Gochujang is a fermented Korean red chili paste that you can typically find in the Asian or international section of large supermarkets. Alternatively, check your local Asian market or store or purchase it online.
Soy sauce - Both regular soy sauce and tamari work well in this recipe.
Garlic + ginger - Fresh is always best! Feel free to add as much as you like.
Mirin - This Japanese wine rice adds a bit of sweetness to the sauce and is also essential for balancing out the other flavors. If you can't find it, use rice vinegar instead.
Ketchup - This is mostly for texture, but it also adds some extra sweetness.
Brown sugar - You can substitute this with agave or maple syrup.
Pro tip
Start with just a tablespoon of gochujang and work your way up from there. This is seriously spicy stuff, so use it responsibly!
How to make gochujang tofu
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
Prep the tofu: Drain, press, and cut your extra-firm tofu into 1-inch cubes, then toss it with soy sauce, cornstarch, and black pepper.
Crisp the tofu: Heat the vegetable oil in a large skillet over medium-high heat. Cook the tofu, stirring occasionally, until golden brown and crispy. Remove from the pan and set aside.
Make the sauce: Sauté the minced garlic and ginger in sesame oil. Whisk in soy sauce, mirin, gochujang paste, ketchup, and brown sugar. Simmer briefly to thicken.
Finish the dish: Add the crispy tofu back to the sauce and toss to coat. Garnish with sesame seeds and sliced green onions, then serve over rice.
Helpful tips
- Cook the tofu in batches if needed to prevent steaming and achieve the best crispiness.
- For a slightly healthier option, bake the tofu cubes in a preheated oven at 400°F (200°C) for 20-25 minutes until crispy.
- Alternatively, cook it in the air fryer following the instructions for this air fryer crispy tofu.
How to serve gochujang tofu
- Over your favorite rice (my choice was brown rice)
- Over noodles
- Make a rice bowl with cooked rice and sliced fresh veggies or steamed broccoli, and top it with gochujang tofu.
Leftovers and storage
- Gochujang tofu is best served immediately because it won't be as crispy when reheated.
- Store any leftovers in the fridge for up to 3 days in an airtight container.
- Reheat the tofu in the microwave in short bursts.
- I don't recommend freezing this dish.
If you've tried this gochujang tofu recipe, please don't forget to rate it and leave me a comment below! I'd love to hear what you think.
Want more recipe inspiration? You can find me on Instagram, Facebook and Pinterest.
Crispy Gochujang Tofu
Ingredients
For the tofu
- 2 tablespoons vegetable oil
- 1 lb (450 g) extra firm tofu
- ½ tablespoon soy sauce
- 1 tablespoon cornstarch
- ¼ teaspoon black pepper
For the sauce
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- ¼ cup (60 ml) soy sauce
- 1 tablespoon mirin
- 1-2 tablespoons gochujang paste
- 2 tablespoons ketchup
- 1 tablespoon brown sugar
- Sesame seeds, to garnish
- Sliced green onions, to serve
Instructions
- Drain and press your extra-firm tofu to remove excess water. Cut it into 1-inch cubes.1 lb extra firm tofu
- Toss the tofu with soy sauce, cornstarch, and black pepper until it's evenly coated.½ tablespoon soy sauce1 tablespoon cornstarch¼ teaspoon black pepper
- Add the vegetable oil to a large skillet or wok over medium-high heat.2 tablespoons vegetable oil
- Once the oil is hot, carefully add the tofu cubes. Cook, stirring occasionally, until they're golden brown and crispy on all sides. Remove the tofu and set aside.
- Add the sesame oil to the pan. Toss in the minced garlic and ginger, cooking for just 30 seconds until fragrant.1 tablespoon sesame oil2 garlic cloves1 tablespoon fresh ginger
- Stir in the soy sauce, mirin, gochujang paste (start with 1 tablespoon, adding more later if you like heat), ketchup, and brown sugar.¼ cup soy sauce1 tablespoon mirin1-2 tablespoons gochujang paste2 tablespoons ketchup1 tablespoon brown sugar
- Let the sauce bubble gently for about a minute or two, stirring constantly. It should thicken slightly.
- Add the crispy tofu back into the pan with the sauce and toss to coat evenly.
- Sprinkle with sesame seeds and sliced green onions and serve over your favorite rice.Sesame seedsSliced green onions
Naomi
This is so good. The perfect level of spice and it tastes just as good as what you'd get from a restaurant. This is the 3rd recipe I've tried from your site and they have all been keepers. Thank you for supplying great recipes and broadening my cooking experiences!
Sally
This recipe is yummy and simple! Will be using this recipe again and again thank you for all your recipe recommendations . Love them ❤️
Paris
Glad you liked it Sally. Thank you too.