Name: Crispy Gochujang Korean Tofu
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean-Inspired
Ingredients: 1 block (14 oz) firm tofu, pressed and cubed; 2 tbsp cornstarch; 1 tbsp oil (for frying); 2 tbsp gochujang (Korean red chili paste); 1 tbsp soy sauce; 1 tbsp maple syrup or honey; 1 tsp rice vinegar; 1 tsp sesame oil; 2 garlic cloves, minced; ½ tsp grated ginger; Sesame seeds; Green onions, chopped

Why You’ll Love This Recipe

I love how this tofu recipe turns a simple block of tofu into a spicy, flavor-packed meal. The cornstarch coating gives the tofu a crispy exterior, and the gochujang sauce adds the perfect mix of heat, sweetness, and umami. It’s quick, easy, and perfect over rice or noodles.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 block (14 oz) firm tofu, pressed and cubed
2 tbsp cornstarch
1 tbsp oil (for frying)

For the Sauce:
2 tbsp gochujang (Korean red chili paste)
1 tbsp soy sauce
1 tbsp maple syrup or honey
1 tsp rice vinegar
1 tsp sesame oil
2 garlic cloves, minced
1/2 tsp grated ginger

For Garnish:
Sesame seeds
Green onions, chopped

directions

First, I press the tofu to remove excess moisture, then cut it into bite-sized cubes.

I coat the tofu cubes evenly with cornstarch, which helps them crisp up beautifully in the pan.

In a skillet over medium heat, I heat the oil and pan-fry the tofu cubes until they’re golden and crispy on all sides. Then I remove them from the pan and set them aside.

In a small bowl, I whisk together the gochujang, soy sauce, maple syrup or honey, rice vinegar, sesame oil, garlic, and ginger until smooth and well combined.

I return the tofu to the skillet and pour the sauce over. I toss everything gently to coat the tofu evenly in the sauce.

I let it cook for a minute or two more so the sauce thickens slightly and clings to the tofu.

To serve, I garnish with sesame seeds and chopped green onions.

Servings and timing

Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Kcal: ~210 kcal per serving

Variations

Sometimes I add steamed broccoli or sautéed bell peppers to make it a full meal. I also swap out the maple syrup for agave to keep it vegan or use a bit of gochugaru (Korean chili flakes) for more heat.

storage/reheating

I store any leftovers in the fridge for up to 3 days in an airtight container. To reheat, I use a skillet over medium heat to bring back the crispiness. The microwave works too, though the tofu may lose some texture.

FAQs

Can I air-fry the tofu instead?

Yes, I air-fry the tofu at 375°F for 15–20 minutes until crispy, shaking halfway through.

Is gochujang very spicy?

It has a moderate heat with a slightly sweet, fermented flavor. I adjust the amount based on my spice tolerance.

Can I use extra-firm tofu?

Absolutely. Extra-firm tofu holds its shape even better during frying.

What can I serve this with?

I serve it over rice, noodles, or even in lettuce wraps for a lighter option.

Is this dish gluten-free?

To make it gluten-free, I use gluten-free soy sauce or tamari and check that the gochujang is labeled gluten-free.

Conclusion

Crispy Gochujang Korean Tofu is one of my favorite meatless meals. I love how the tofu turns crispy and golden, and the spicy-sweet sauce makes every bite unforgettable. It’s fast, flavorful, and always hits the spot—perfect for any night of the week.