Name: Crispy Gochujang Korean Tofu Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Korean
Ingredients: 1 16 ounce block extra firm tofu; 1 tablespoon tamari or soy sauce; 1 tablespoon cornstarch; 3 tablespoons gluten free breadcrumbs (can substitute regular breadcrumbs); ¼ cup low sodium tamari or soy sauce; ¼ cup gochujang/red chili paste (check for gluten free); 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

Jump to Recipe· 4.6 from 37 reviews

If you’re craving a dish that’s bursting with flavor and texture, you’ve got to try this Crispy Gochujang Korean Tofu Recipe. It’s that perfect combo of golden-crisp tofu coated with a sticky, spicy-sweet Korean chili sauce that’ll have you going back for seconds (or thirds, no judgment here!). Seriously, once you make this, it’s going to become your go-to for a satisfying plant-based meal that doesn’t skimp on flavor or crunch.

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Why This Recipe Works

Crunchy Perfection: Baking the tofu coated in cornstarch and breadcrumbs makes it delightfully crispy without deep frying.
Balanced Sauce: The gochujang paste blends spicy, sweet, and tangy flavors that complement the tofu perfectly.
Simple Ingredients: It’s effortless to make with pantry staples—no complicated prep needed.
Versatile Meal: Whether you eat it alone, with rice, or in wraps, it’s adaptable to your mood and pantry.

Crispy Gochujang Korean Tofu, Korean tofu with gochujang, spicy Korean tofu, vegan crispy tofu, easy Korean tofu recipe - The image shows a clear glass bowl filled with several small cubes of fried tofu. Each tofu piece is coated in a dark brown, shiny sauce with a textured surface that looks sticky and flavorful. The tofu pieces are piled together in the bowl, some slightly stacked on top of others. The smooth surface of the glass bowl lets you see the sauce clinging to the sides. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Crispy Gochujang Korean Tofu Recipe lies both in its simple ingredients and the way they come together. Each component plays a crucial role, from the firm texture of tofu that crisps up beautifully to the umami-rich sauce that brings everything to life. Shop for good-quality, extra-firm tofu and authentic Korean gochujang for best results.

Crispy Gochujang Korean Tofu, Korean tofu with gochujang, spicy Korean tofu, vegan crispy tofu, easy Korean tofu recipe - Flat lay of a fresh block of extra firm tofu, a small white bowl of dark tamari soy sauce, a small white bowl of pale cornstarch powder, a small white bowl filled with light golden gluten free breadcrumbs, a small white bowl of vibrant red gochujang chili paste, a small white bowl of deep red tomato paste, a small white bowl of clear vegetable broth, a small white bowl of golden honey, a small white bowl of toasted sesame oil, a small white bowl of translucent rice vinegar, a small white bowl of minced fresh garlic, a small white bowl of grated fresh ginger, a small white bowl with a white mixture of cornstarch and water, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra Firm Tofu: It’s the best tofu for crisping up without falling apart—pressing out excess water helps achieve that golden exterior.
Tamari or Soy Sauce: Adds savory umami; opt for low sodium tamari to keep saltiness balanced.
Cornstarch: Gives the tofu its crispy coating that bakes up perfectly.
Gluten Free Breadcrumbs: They add extra crunch—feel free to use regular breadcrumbs if you’re not gluten sensitive.
Gochujang (Korean chili paste): This is the star ingredient that delivers the sauce’s signature spicy and sweet depth.
Tomato Paste: Adds a subtle tang and richness to the sauce without overpowering the gochujang.
Honey or Maple Syrup: Balances heat with natural sweetness, and maple syrup is a great vegan swap.
Toasted Sesame Oil: Brings a warm, nutty aroma that makes the sauce irresistible.
Minced Garlic & Fresh Ginger: Fresh aromatics that elevate the flavor profile beautifully.
Rice Vinegar: Adds a touch of acidity to brighten the sauce.
Vegetable Broth or Water: Keeps the sauce smooth and helps balance thickness.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Crispy Gochujang Korean Tofu Recipe by tweaking the sauce or the sides to suit what I’m craving or what’s in my fridge. This recipe is so forgiving and versatile—you should definitely make it your own!

More Heat: I sometimes add a pinch of red pepper flakes or a splash of extra gochujang if I want a hotter kick.
Sweet Swap: Using maple syrup instead of honey makes this completely vegan and adds a subtle maple undertone I really enjoy.
Texture Variation: Try panko breadcrumbs for an even crispier exterior if you have them on hand.
Herbs: Toss in fresh cilantro or green onions on top for a fresh pop of flavor and color.

Step-by-Step: How I Make Crispy Gochujang Korean Tofu Recipe

Step 1: Press and Prep Your Tofu

First things first: grab your block of extra firm tofu and drain it well. I like to wrap it in a clean kitchen towel or paper towels and gently press it with something heavy for about 10-15 minutes. This step is key—removing excess moisture helps the tofu become nice and crispy later on. Then, cut it into roughly 1-inch cubes, ready for their flavor and crisping party.

Step 2: Coat for Crunch

Toss those tofu cubes in a bowl with tamari or soy sauce to give them a little umami boost. Next, sprinkle on cornstarch and stir until each piece is lightly coated—this is what creates that coveted crispy crust. Finally, add in the gluten-free breadcrumbs and toss gently but thoroughly. Make sure every cube gets a nice, even coating. Pro tip: spreading them out on the baking sheet with space between pieces prevents steaming and helps them crisp up.

Step 3: Bake It to Perfection

Pop the tray into your preheated 400°F oven and bake for about 25 minutes. When done, I turn off the oven and leave the tofu inside for an extra 5 minutes—this little resting period firms them up just a bit more. Watch for that golden, crispy exterior, which means you’re nailing the texture!

Step 4: Whip Up the Sauce

While the tofu is baking, whisk together the gochujang, low sodium tamari, tomato paste, honey (or maple syrup), vegetable broth, rice vinegar, toasted sesame oil, minced garlic, and grated ginger in a small saucepan. Mix cornstarch and water in a separate bowl to form a slurry, then whisk it into the sauce mixture. Heat everything over low to medium heat until the sauce thickens and bubbles—don’t rush this part! It’s what turns this sauce into that deliciously sticky glaze.

Step 5: Toss and Serve

Once the tofu has cooled slightly, toss it with half of the sauce so every piece gets lovingly coated. Save the rest of the sauce for dipping or drizzling. I like to serve mine with steamed rice, crunchy cucumber slices, ribbons of carrot, creamy avocado, and a sprinkle of toasted sesame seeds—it’s like a bite of Korean comfort food heaven.

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Tips from My Kitchen

Pressing Matters: Don’t skip pressing tofu – it’s the secret to achieving crispiness that feels satisfying to bite into.
Give Space for Crisp: On the baking tray, keep tofu cubes apart to avoid steaming; overcrowding leads to soggy tofu.
Sauce Timing: Toss tofu with sauce when it’s still warm so it soaks up flavor but doesn’t get soggy.
Watch the Sauce: Heat sauce on low-medium and whisk constantly to prevent burning or lumps.

How to Serve Crispy Gochujang Korean Tofu Recipe

Crispy Gochujang Korean Tofu, Korean tofu with gochujang, spicy Korean tofu, vegan crispy tofu, easy Korean tofu recipe - Two white bowls sit on a white marbled surface, each filled with a colorful layered dish. The base layer is white rice topped with bright orange carrot ribbons on one side and thin, light green cucumber slices on the other. Cubes of crispy, dark reddish-brown tofu are piled in the center, sprinkled with black and white sesame seeds. Small green avocado chunks and microgreens add fresh touches, scattered over the top along with a few green scallion slices. A pair of dark brown chopsticks rests on the rim of the top bowl. In the background, a small white bowl holds crushed red pepper flakes. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

My favorite garnishes are toasted sesame seeds and thinly sliced green onions. They add a lovely crunch and fresh bite that balance the rich, spicy sauce. A sprinkle of crushed peanuts adds another nutty layer if you’re feeling adventurous.

Side Dishes

To round out the meal, steamed white or brown rice is a classic pairing because it mellows the spice and keeps things comforting. I also love serving this alongside quick pickled veggies like cucumber or daikon radish for a refreshing contrast. Roasted broccoli or sautéed bok choy works beautifully too.

Creative Ways to Present

For a special occasion, try serving this crispy gochujang tofu over a bed of sticky rice wrapped in lettuce leaves like DIY Korean lettuce wraps (ssam). Or make a vibrant bowl with quinoa, shredded cabbage, pickled carrots, and a drizzle of extra sauce on top for a colorful, festive presentation that’s as fun to eat as it looks.

Make Ahead and Storage

Storing Leftovers

Leftover crispy gochujang tofu keeps nicely in an airtight container in the fridge for up to 3 days. I recommend storing tofu separate from the sauce if possible, then tossing them together just before eating to retain maximum crispiness.

Freezing

Freezing is totally doable! Lay tofu pieces on a parchment-lined tray to freeze individually, then transfer to a freezer bag. You can freeze the sauce separately as well. When ready, thaw overnight in the fridge and reheat in the oven for best texture.

Reheating

To reheat and keep that crunch, I heat the tofu in a 375°F oven on a parchment-lined tray for about 10 minutes. Microwave tends to soften the crust, so oven is definitely the way to go if you want that crispy texture back.

FAQs

Can I use regular soy sauce instead of tamari in this recipe?

You can, but I recommend using low sodium soy sauce or tamari to avoid the dish becoming too salty. Tamari also offers a richer umami flavor with a gluten-free option if that’s important to you.
What if I can’t find gochujang?

Gochujang is key for authentic flavor, but if it’s unavailable, you can mix a little chili paste or sriracha with miso paste and a dash of honey to get a similar sweet-spicy taste. However, the exact depth of gochujang is unique and worth seeking out for this recipe.
How do I make sure my tofu gets crispy and not soggy?

Press your tofu well to remove excess water, coat it evenly with cornstarch and breadcrumbs, and make sure tofu pieces aren’t touching each other on the baking sheet. Also, baking at a high temperature helps achieve that crispy exterior.
Is this recipe vegan-friendly?

Yes! Just swap honey for maple syrup in the sauce. Everything else is naturally plant-based, so it’s a wonderful vegan meal option packed with flavor.

Final Thoughts

This Crispy Gochujang Korean Tofu Recipe is one of those dishes that makes you fall in love with plant-based cooking all over again. It’s approachable, bursting with flavor, and hits all the right textures—from that crispy tofu crust to the luscious, spicy glaze. I can’t recommend making it enough for your next weeknight dinner or when you want to impress friends with something easy yet special. Give it a go—you’re going to adore how simple yet satisfying this recipe is!