This Crispy Gochujang Korean Tofu is bold, flavorful, and addictive in the best way. Each bite is crispy on the outside, tender on the inside, and coated in a sweet, spicy, and savory sauce that hits all the right notes. Serve it over fluffy rice with your favorite veggies for a quick, protein-packed vegan dinner that’s anything but boring.
Why You’ll Love This Recipe:
- ✨ Super crispy without frying
- 🌱 Vegan & gluten-free
- 🥢 Packed with Korean-inspired flavor
- ⏱️ Easy to prep and ready in under 45 minutes
What Is Gochujang?
Gochujang is a Korean fermented red chili paste that’s savory, sweet, and spicy all at once. It adds umami-rich depth to dishes and pairs perfectly with ingredients like soy sauce, honey, and sesame oil. It’s not the same as Sriracha—think thicker, deeper, and more complex.
Ingredients You’ll Need
Tofu:
- 1 (16 oz) block extra firm tofu
- 1 tbsp tamari or soy sauce
- 1 tbsp cornstarch
- 3 tbsp gluten-free breadcrumbs (or regular)
Gochujang Sauce:
- ¼ cup low sodium tamari or soy sauce
- ¼ cup gochujang (Korean chili paste)
- 1 tbsp tomato paste
- 2 tbsp vegetable broth or water
- 3 tbsp honey (or maple syrup for vegan option)
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 2 tsp minced garlic
- 1 tsp grated fresh ginger
- 1 tsp cornstarch + 1 tsp water (for thickening)
How to Make Baked Korean Tofu
- Prep Tofu:
Preheat oven to 400°F. Drain the tofu and press it gently in a clean towel to remove excess moisture. Cut into 1-inch cubes. - Coat:
In a bowl, toss tofu cubes with soy sauce. Then coat with cornstarch, followed by breadcrumbs until fully covered. - Bake:
Place tofu on a parchment-lined baking sheet, ensuring the pieces don’t touch. Bake for 25 minutes, then turn off the oven and let the tofu sit inside for 5 more minutes for extra crispiness. - Make the Sauce:
While the tofu bakes, combine all sauce ingredients (except water/cornstarch slurry) in a small pot. Whisk the slurry separately, add it in, and heat the sauce on medium until it thickens. Remove from heat and let cool slightly. - Toss & Serve:
Let tofu cool slightly, then toss with half the sauce. Serve over rice with veggies like cucumber, carrots, avocado, and sesame seeds. Drizzle with extra sauce if desired.
Air Fryer Option
Want extra crisp tofu without turning on the oven? Air fry at 375°F for 15 minutes, shaking every 5 minutes. Toss with sauce once cooked.
Expert Tips
- No marinating needed! The sauce is bold enough to flavor the tofu after cooking.
- Don’t overcrowd the pan—space = crispiness.
- Low sodium soy sauce is best to avoid overly salty results.
Make It a Meal
Turn it into a Korean-inspired Buddha bowl with jasmine rice, sautéed or raw veggies, and a drizzle of sesame seeds or sriracha mayo. Also perfect with stir-fried noodles!
Storage Notes
Best enjoyed fresh for peak crispiness. You can prep the sauce ahead, but cook the tofu fresh for best results.
More Tofu Recipes to Try
- Honey Garlic Air Fryer Tofu
- Vegan Sushi Bowl with Pan-Fried Tofu
- Tofu Burrito Bowl
- Crispy Teriyaki Tofu
- Korean Gochujang Noodles
If you make this Crispy Gochujang Tofu, tag me on Instagram @yourhandle so I can see your bowl! Don’t forget to leave a comment and rating below if you give it a try.