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 sub regular breadcrumbs); ¼ cup low sodium tamari or soy sauce; ¼ cup gochujang/red chili paste (be sure to check if gluten free); 1 tablespoon tomato paste; 2 tablespoons vegetable broth or water; 3 tablespoons honey (sub 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· 4.7 from 3 reviews

If you love bold flavors with a crispy twist, you’re going to flip for this Crispy Gochujang Korean Tofu Recipe. It’s packed with that spicy, umami-rich gochujang sauce and delivers a satisfyingly crunchy texture on the outside that contrasts with tender tofu inside—a combo that’s just downright addictive. Stick with me, and I’ll show you my simple step-by-step way to get it perfect every time!

🖤

Why This Recipe Works

Perfect Texture Balance: Baking instead of frying makes the tofu irresistibly crispy without the extra oil.
Flavor-Packed Sauce: The gochujang-based sauce brings heat and depth, perfectly complementing the mild tofu.
Simple Ingredients, Big Taste: With pantry staples like tamari, garlic, and sesame oil, you can whip this up anytime.
Versatile Meal: Serve it over veggies or rice, or snack on it solo—the options are endless.

Crispy Gochujang Korean Tofu, Korean tofu recipe, spicy tofu stir-fry, vegan Korean dishes, crispy tofu ideas - 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 is in how the ingredients create layers of crispness and flavor. Each one has a role—from the cornstarch that gives that satisfying crunch to the subtly sweet and spicy sauce that coats every cube. Here’s why I pick these specifics and some tips to make your shopping smoother.

Crispy Gochujang Korean Tofu, Korean tofu recipe, spicy tofu stir-fry, vegan Korean dishes, crispy tofu ideas - 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: You want tofu that holds its shape well; extra firm is perfect for baking crispy bites.
Tamari or Soy Sauce: I always go for low sodium tamari to control saltiness and keep it gluten-free if needed.
Cornstarch: This is your secret weapon for the crisp exterior without frying.
Gluten-Free or Regular Breadcrumbs: They add an extra crunchy layer; choose based on your dietary needs.
Gochujang (Red Chili Paste): Make sure to pick a gluten-free brand if that matters to you; it’s the star spicy flavor here.
Tomato Paste: Adds a rich umami depth that rounds out the heat from gochujang.
Vegetable Broth or Water: Used to thin out the sauce just enough; broth adds a touch of flavor.
Honey or Maple Syrup: Sweetness balances the spicy sauce—maple syrup works great for a vegan version.
Toasted Sesame Oil: Just a little goes a long way in adding that nutty aroma classic in Korean dishes.
Rice Vinegar: Brings brightness and a hint of acidity to the sauce.
Garlic and Fresh Ginger: These fresh aromatics pack a punch of warmth and complexity you don’t want to skip.

📝

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 making this Crispy Gochujang Korean Tofu Recipe my own by playing around with the spice level and sides. Don’t be shy to swap ingredients to fit your mood or whatever’s in your pantry—you’re the chef here!

Heat it up: Sometimes I add a pinch of extra red chili flakes to the sauce for more kick and it never disappoints.
Vegan swap: Using maple syrup instead of honey works perfectly if you want to keep it 100% plant-based.
Crunch boost: Try tossing the tofu in crushed rice crackers or panko breadcrumbs for an even crispier bite.
Veggie twist: Stir in roasted broccoli or snap peas right before serving for extra crunch and color.

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

Step 1: Press and Prep the Tofu

Start by draining the tofu well. I always wrap it in a clean kitchen towel and gently press it down for about 10-15 minutes to get rid of excess moisture — it’s key for crispy tofu that doesn’t get soggy. Then, cut it into roughly 1-inch cubes. This size crisps evenly and lets the sauce cling nicely later.

Step 2: Coat for Crunch

In a bowl, toss the tofu with tamari (or soy sauce). Then sprinkle on cornstarch and toss again until every cube is coated. Finish by adding the breadcrumbs—this triple-coat creates that crispy exterior we’re after. Make sure each piece is evenly coated but not clumped together.

Step 3: Bake to Crispy Perfection

Place the tofu cubes on a parchment-lined baking sheet, giving each piece a little breathing room so they crisp up instead of steaming. Bake at 400°F for 25 minutes, then turn off the oven but leave the tofu inside for 5 more minutes — this extra step helps dry them out perfectly crisp.

Step 4: Whisk Up the Sauce

While the tofu cooks, mix up the sauce ingredients (sans cornstarch and water) in a small pot. Then whisk together cornstarch and cold water separately until smooth, add it to the pot, and gently heat. Stir continuously until the sauce thickens and bubbles. Remove from heat and let it thicken a little more while you finish baking the tofu.

Step 5: Toss & Serve

After letting the tofu cool for 5 minutes post-bake, transfer it to a bowl and toss with half of the sauce so every piece gets that glorious glaze. Reserve the rest for drizzling. I love serving it over fluffy rice with fresh veggies like cucumber, carrot ribbons, and a sprinkle of sesame seeds. Sometimes I throw in avocado slices for creaminess—it’s honestly a dream meal.

💡

Tips from My Kitchen

Pressing Tofu Matters: The drier your tofu, the crispier it bakes—don’t skip this step!
Space Them Out: Giving your tofu cubes room on the baking sheet avoids steaming and keeps them crunchy.
Sauce Thickening: Whisk cornstarch with cold water before adding to the sauce to prevent lumps—smooth sauce is key.
Don’t Overbake: Keep an eye during the last minutes to avoid drying them out too much; just crispy, not hard!

How to Serve Crispy Gochujang Korean Tofu Recipe

Crispy Gochujang Korean Tofu, Korean tofu recipe, spicy tofu stir-fry, vegan Korean dishes, crispy tofu ideas - 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

I always finish with a sprinkle of toasted sesame seeds because they add crunch and that satisfying nutty flavor. If you have fresh scallions or cilantro on hand, chop some on top for a pop of color and fresh zing—makes the dish feel that much more special.

Side Dishes

This crispy gochujang tofu is killer served with steamed jasmine rice or sticky rice to soak up the sauce. I also like pairing it with quick cucumber kimchi or simple roasted broccoli for a well-rounded dinner that’s loaded with texture and flavors.

Creative Ways to Present

For a fun twist, I’ve served this recipe in lettuce wraps with shredded carrots, sliced avocado, and a drizzle of spicy mayo. It makes for an impressive party appetizer or a light lunch that’s bursting with bold flavor and satisfying crunch.

Make Ahead and Storage

Storing Leftovers

I usually store leftover crispy gochujang tofu in an airtight container in the fridge for up to 3 days. The key is to keep it separate from fresh garnishes so it stays as crisp as possible before reheating.

Freezing

Freeze leftovers on a baking sheet first to keep tofu pieces from sticking, then transfer to a freezer-safe bag. It freezes well for up to a month. When you want to eat it, thaw overnight in the fridge for best results.

Reheating

To bring back the crispiness, I reheat the tofu in a 375°F oven or air fryer for 5-7 minutes, rather than the microwave, which can make it soggy. Toss with a little reserved sauce before serving to refresh the flavors.

FAQs

Can I use other types of tofu for this recipe?

Extra firm tofu is best because it holds its shape and crisps well, but if you only have firm tofu, it can work—just press it really well to remove as much moisture as possible so it crisps up.
What if I can’t find gochujang?

If gochujang isn’t available, a mixture of miso paste plus a bit of chili garlic sauce can mimic the flavor, but the unique sweet-spicy kick of gochujang is hard to replace perfectly.
How can I make this recipe gluten-free?

Use tamari instead of soy sauce and gluten-free breadcrumbs, and confirm your gochujang is gluten-free (many brands are). This will keep the recipe gluten-free and just as delicious.
Can I prepare the sauce ahead of time?

Absolutely! The sauce can be made a day in advance and kept refrigerated. Reheat gently before tossing with the tofu to make serving even quicker.

Final Thoughts

This Crispy Gochujang Korean Tofu Recipe has become one of my absolute favorites to share when friends come over because it’s simple to make, yet feels like a special treat. The balance of crispiness and rich, spicy-sweet sauce hits all the right notes every time. I’m confident you’ll enjoy making it just as much as I do—and I promise it’s a recipe you’ll want to keep coming back to again and again.