This crispy baked gochujang tofu is bold, flavorful, and perfectly spiced with a sweet and savory Korean-inspired sauce. It’s an easy and nutritious vegan dinner when paired with steamed rice and your favorite fresh veggies.
Why You’ll Love This Gochujang Tofu
- ✅ Vegan & gluten-free
- ✅ Crispy on the outside, tender on the inside
- ✅ Packed with bold, spicy-sweet flavor
- ✅ Easy to make in the oven or air fryer
Whether you’re a tofu lover or just tofu-curious, this Korean tofu will convert anyone into a fan. It’s one of those dishes you’ll want to make on repeat.
What Is Gochujang?
Gochujang is a fermented Korean red chili paste known for its sweet, spicy, and umami-rich flavor. Unlike sriracha, gochujang has a thicker texture and deeper flavor from the fermentation process. It adds a savory depth and just the right amount of heat to this dish.
Ingredients You’ll Need
For the Tofu:
- 1 (16-ounce) block extra-firm tofu
- 1 tablespoon tamari or soy sauce
- 1 tablespoon cornstarch
- 3 tablespoons gluten-free breadcrumbs (or regular breadcrumbs if not gluten-free)
For the Gochujang Sauce:
- ¼ cup low sodium tamari or soy sauce
- ¼ cup gochujang (check label for gluten-free if needed)
- 1 tablespoon tomato paste
- 2 tablespoons vegetable broth or water
- 3 tablespoons honey (or 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
How to Make Baked Gochujang Tofu
1. Prep the Tofu
- Preheat your oven to 400°F (200°C).
- Drain the tofu, wrap it in a clean towel, and press gently to remove excess moisture.
- Cut into 1-inch cubes and place in a mixing bowl.
2. Coat the Tofu
- Toss the tofu with soy sauce, then sprinkle with cornstarch.
- Add breadcrumbs and toss until evenly coated.
3. Bake Until Crispy
- Spread the tofu cubes on a parchment-lined baking sheet, making sure they’re not touching.
- Bake for 25 minutes, then turn off the oven and leave them in for an additional 5 minutes to get extra crispy.
4. Make the Sauce
- In a small saucepan, whisk together all the sauce ingredients except the cornstarch and water.
- In a separate bowl, mix cornstarch with water, then stir into the sauce.
- Simmer over low to medium heat until it bubbles and thickens. Remove from heat.
5. Toss & Serve
- Let tofu cool for 5 minutes, then transfer to a bowl.
- Toss with half the sauce (save the rest for serving).
- Serve with rice, sliced cucumber, carrots, avocado, and a sprinkle of sesame seeds. It’s also great in stir-fry noodles or veggie bowls.
Air Fryer Instructions
Want even crispier tofu? Air fry at 375°F for 15 minutes, shaking the basket every 5 minutes. Then toss with the sauce as usual.
FAQs
Do I Need to Marinate the Tofu?
Nope! A quick toss in soy sauce before baking adds flavor, and the gochujang sauce brings it all home. No long marinating needed.
How Should I Store Leftovers?
While tofu loses some crispiness over time, you can refrigerate leftovers for 2–3 days. Reheat in the oven or air fryer for best texture. The sauce can be made in advance and stored separately.
More Tofu Recipes to Try
- Crispy Baked Teriyaki Tofu
- Honey Garlic Air Fryer Tofu
- Tofu Burrito Bowls
- Lemon Pepper Tofu
- Spicy Korean Gochujang Noodles
Recipe Card
Crispy Gochujang Korean Tofu
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
(See above for full ingredient list)
Instructions
- Preheat oven to 400°F. Press tofu and cut into cubes.
- Toss tofu with soy sauce, cornstarch, and breadcrumbs.
- Bake for 25 minutes, then rest in the oven for 5 more minutes.
- Whisk sauce ingredients (except cornstarch & water). Add cornstarch slurry and heat until thick.
- Toss baked tofu with half the sauce. Serve with rice and veggies.
Notes
- Use low-sodium soy sauce to avoid overly salty flavor.
- Make the sauce ahead of time for quicker prep.
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