Korean Tofu Recipe

If you love your tofu sweet and spicy, then this is the recipe for you!

Table of Contents

Before you prepare this dish, you need to know that Gochujang can fall anywhere on the spiciness spectrum, so check labels for heat indicators! It’s possible to make this a sweet and mild dish suitable even for kids and old folks. It’s also possible to crank up the heat index, so you’ll need a big helping of rice to cool it down.

Gochujang tofu is just what you need for a delicious vegan entrée that’s easy and customizable. Serve on top of baked rice or roasted cauliflower rice. I can also see it on this garlic toast for a simple, comforting fusion main dish for your supper.

Is Gochujang Tofu Recipe Healthy?

This is an extremely healthy vegan dish, high in protein yet low in calories. It will be a welcome addition to many nutritious bowls, salads, and grains.

What is Gochujang?

Gochujang is a savory red chili sauce made from glutinous rice, fermented soybeans, chili peppers, salt, and sweeteners. It has been a staple in Korean cuisine for centuries, and notably, doesn’t use vinegar. Its rich depth of flavor brings an umami element that sets it apart from simpler hot sauces. If you’re looking for a substitute, try mixing miso paste and sriracha with a pinch of sugar—though the results won’t be the same.

INGREDIENTS

1 block (16 oz) extra firm tofu, pressed and cubed
2 tablespoons gochujang (Korean chili paste)
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon maple syrup
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon rice vinegar
1 tablespoon water
1 tablespoon cornstarch
2 tablespoons vegetable oil for frying
Sliced green onions for garnish
Toasted sesame seeds for garnish

INSTRUCTIONS

Prepare

Mix sauce ingredients.

Cook

Fry tofu, then add sauce.*

Serve

Garnish with onions and sesame seeds.

Devour!

FAQs & Tips

How to Make Ahead and Store?

This is a terrific make-ahead main dish. Store the sauce separately from the cooked and cooled tofu in sealed containers in the fridge for up to 3 days. Then simply re-crisp the tofu in a preheated air fryer for a couple of minutes or in the oven for about 5 minutes at 400°F and warm the sauce briefly in the microwave or in a pan over low heat.

How to get the right consistency in tofu?

Be sure to start with an extra-firm block of tofu. Drain it well, then cover and wrap it with paper towels or clean white cotton kitchen towels. Next, a heavy object, such as a cast-iron pan, is set on top to press the liquid out.

A tofu press is a very inexpensive investment in your health! If you have one available in your kitchen, you might likely cook with tofu more often. Presses apply even pressure to the tofu block and provide a way to drain the excess liquid without using paper towels or towels. You’ll still want to pat the tofu dry after pressing it, but we’re talking 1 towel instead of many.

Cut the tofu into evenly-sized blocks, then toss it with cornstarch to give a delightfully crunchy exterior when baked or fried.

Can I use dried ginger in place of grated?

Ground ginger can be used at a ratio of ¼ teaspoon of ground to replace 1 tablespoon of grated.

Serving Suggestions

Some ideas to serve with your Gochujang tofu and the grain beds mentioned above include Asian inspired roasted broccoli and crispy air fryer egg rolls. For dessert, you might consider mango sago, a cool complement to the spicier main dish.