You're going to love this Korean Tofu recipe! Pan fried crispy tofu is coated in a sticky, sweet and spicy sauce featuring gochujang spice paste. Ready in under 20 minutes.
It’s packed with bold flavors, easy to prepare, and versatile enough to suit any occasion.
I remember the first time I tried gochujang. It was at a small Korean restaurant tucked away in the city. The deep, spicy, and slightly sweet flavor was unlike anything I’d ever tasted. I was instantly hooked and knew I had to incorporate it into my home cooking.
Fast forward a few experiments later, and I crafted this Gochujang Korean Tofu recipe. It’s become a staple in my kitchen, and I’m excited to share it with you. Lately, I've been making this sauce at least once a week - serving it on everything from tofu and rice bowls to roasted veggies and drizzled on chickpeas.
I love serving this Korean Tofu on a bed of rice, along with steamed broccoli and other veggies (try the Asian Coleslaw). Pair it with a Korean style Sweet Potato Latte!
If you love tofu, then be sure to also try out Sticky Tofu, Persian Grilled Vegetable Tofu Skewers, and Tofu Curry.
Jump to:
Why You'll Love This Recipe
- Flavor Explosion: The combination of gochujang, soy sauce, and ginger creates a sauce that’s spicy, savory, and slightly sweet.
- Easy and Quick: This recipe is straightforward and can be on your table in under 20 minutes.
- Healthy: Tofu is a great source of protein and low in fat, making this dish both nutritious and delicious.
- Versatile: You can easily adjust the spice level and even swap out ingredients to suit your taste.
- Impressive: This dish looks and tastes like it came from a restaurant, making it perfect for impressing guests.
What is Gochujang?
Gochujang is a traditional Korean condiment made from red chili pepper flakes, glutinous rice (also known as sticky rice), fermented soybeans, and salt. This deep red, thick paste is a staple in Korean cuisine and is known for its complex flavor profile.
What Does Gochujang Taste Like?
Spicy: Gochujang has a notable spiciness that comes from the red chili pepper flakes. The level of heat can vary depending on the brand and the amount used in a dish.
Sweet: The glutinous rice used in the fermentation process imparts a subtle sweetness to gochujang. This sweetness balances the spiciness and adds depth to the flavor.
Savory: The fermented soybeans provide a rich umami flavor, making gochujang deeply savory. This umami quality enhances the overall taste of dishes it's used in.
Fermented: Due to the fermentation process, gochujang has a mild tangy and fermented taste. This adds a unique dimension and complexity to the paste.
How is Gochujang Used?
Gochujang is incredibly versatile and is used in a variety of Korean dishes such as bibimbap (mixed rice), tteokbokki (spicy rice cakes), and various stews and marinades.
It can be used as a marinade a base for sauces and soups, or simply as a condiment. Its thick, sticky texture makes it perfect for clinging to ingredients, ensuring every bite is packed with flavor.
Ingredients
- Firm Tofu: Essential for achieving that perfect crispy texture. Make sure to press it to remove excess moisture. If you can’t find firm tofu, extra-firm tofu works just as well.
- Cornstarch: Helps create a crispy coating on the tofu. You can substitute with arrowroot powder if needed.
- Vegetable Oil: For frying the tofu. Any neutral oil like mild olive, canola or sunflower oil will work.
- Gochujang Paste: This Korean red pepper paste is the star of the dish, bringing a unique spicy and slightly sweet flavor. Adjust the amount based on your spice preference.
- Soy Sauce: Adds depth and umami to the sauce. Tamari can be used as a gluten-free alternative.
- Brown Sugar: Balances the heat with a touch of sweetness. You can substitute with honey or maple syrup.
- Garlic: Freshly minced garlic adds a robust flavor. Garlic powder can be used in a pinch.
- Sesame Oil: Adds a nutty aroma and flavor. A little goes a long way!
- Ginger: Freshly grated ginger adds a zingy freshness. Ground ginger can be used if fresh is not available.
- Sesame Seeds: For garnish. They add a bit of crunch and visual appeal. Both white and black sesame seeds work.
- Green Onions: Sliced for garnish. They add a fresh, sharp flavor that complements the dish.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Press the tofu gently, wrapped in a clean tea towel, between two plates to extract excess moisture.
Cut the tofu into cubes.
Gently toss in a bowl with the cornstarch.
Heat the oil in a frying pan over a medium heat, then add the coated tofu.
Cook until browned, about 2-3 minutes, then flip each tofu cube and fry for a few more minutes on the other side until crispy. Remove from the pan and set aside.
Meanwhile, whisk the cornstarch into the water in a saucepan.
Add all other sauce ingredients and whisk well to combine.
Heat over a medium heat, whisking often, until thick - about 3 minutes.
Toss the pan fried tofu in the Korean gochujang sauce and serve garnished with the sesame seeds and scallions.
Variations
- Vegetable Additions: Add sautéed vegetables like bell peppers, broccoli, or snap peas for more texture and nutrition.
- Protein Swap: Substitute tofu with tempeh or seitan for a different texture and flavor.
- Heat Level: Adjust the amount of gochujang to make the dish more or less spicy.
- Sweetness: Play with different sweeteners like agave syrup or coconut sugar.
Serving Suggestions
- Over Rice: Serve the gochujang tofu over a bed of steamed white or brown rice.
- With Veggies: Serve with stir fried, steamed or roasted vegetables. Try Turmeric Roasted Cauliflower, or steamed Green Vegetables or Cruciferous Vegetables. Learn how to Blanch Green Beans or Blanch Broccoli for simple sides with your tofu.
- With Noodles: Toss with cooked soba noodles or rice noodles for a hearty meal.
- In a Wrap: Use the tofu as a filling for lettuce wraps or tortillas.
- On a Salad: Top a fresh green salad with the tofu for a spicy protein boost.
- As a Snack: Serve as an appetizer with toothpicks for easy eating.
Storage
Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days. The tofu will lose some of its crispiness but will still be delicious. To store, it's best to store the Korean gochujang sauce, and cook the tofu fresh.
Top tips
- Pressing Tofu: Make sure to press the tofu well to remove as much moisture as possible. This step is crucial for achieving a crispy texture.
- Cornstarch Coating: Coat the tofu cubes evenly with cornstarch for the best crispy result.
- Hot Oil: Ensure the oil is hot before adding the tofu to avoid sticking and to achieve a golden-brown crust.
- Sauce Consistency: Whisk the sauce ingredients well and cook until it reaches a thick, sticky consistency.
- Garnish Generously: Don’t skip the sesame seeds and green onions – they add great flavor and a pop of color.
FAQ
If you don't have gochujang, you can substitute it with a mixture of red chili paste and a bit of miso paste or soy sauce to replicate the spicy and umami flavors. However, the taste won't be exactly the same.
To reduce the spiciness, use less gochujang paste or opt for a mild variety. You can also add a bit more brown sugar or a splash of honey to balance out the heat.
Yes, you can bake the tofu. Preheat your oven to 400°F (200°C), coat the tofu cubes in cornstarch, and spread them on a baking sheet lined with parchment paper. Bake for 20-25 minutes, flipping halfway through, until the tofu is crispy.
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⭐⭐⭐⭐⭐ If you love this recipe, please leave a five-star rating and review in the comments below! And if you make any modifications, let us know how it went so that we can all benefit from your experience. Happy cooking!
📖 Recipe
Korean Tofu
Equipment
- Saucepan
- skillet / frying pan
Ingredients
- 14 ounces 400g firm tofu pressed to remove excess moisture
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
For the sticky gochujang sauce
- 1 tablespoon cornstarch
- ¾ cup water
- 2 tablespoons gochujang paste Korean red pepper paste depending on hot you like it
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 cloves garlic minced
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
To garnish
- 1 teaspoon white or black sesame seeds
- 2 green onions sliced
Instructions
- Press the tofu gently, wrapped in a clean tea towel, between two plates to extract excess moisture. Cut the tofu into cubes, then gently toss in a bowl with the cornstarch.
- Heat the oil in a frying pan over a medium heat, then add the coated tofu. Cook until browned, about 2-3 minutes, then flip each tofu cube and fry for a few more minutes on the other side until crispy. Remove from the pan and set aside.
- Meanwhile, whisk the cornstarch into the water in a saucepan, then add all other sauce ingredients and whisk well to combine. Heat over a medium heat, whisking often, until thick - about 3 minutes.
- Toss the pan fried tofu in the Korean gochujang sauce and serve garnished with the sesame seeds and scallions.
Notes
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Tammy Arties
This was awesome! The sauce was so good - great balance of spicy and sweet. I'm making more sauce to put on everything!
Heather
Maximum flavor impact! So delicious and easy to make, I can't get over how quickly I have it ready to cook! Thank you!
Gianne
The tofu was perfectly crispy on the outside and tender on the inside, while the gochujang sauce added a wonderful balance of sweetness and heat. This dish has quickly become a favorite in my household, and I can't wait to make it again!
Rebecca
Yum!! Ours was borderline too spicy, but full of flavor!!
Josh Butler
Another fab recipe! I skipped the water and added extra light soy sauce. Worked brilliantly! Thanks Kate 🙂
Paula
This Korean tofu was so tasty, I loved the sticky sauce too. YUM!
Bree
The flavor on this Korean tofu was next level!!
Gianne
The tofu was perfectly crispy on the outside and tender on the inside, while the sauce was a delicious blend of sweet, spicy, and savory flavors that left my taste buds dancing. It's now a must-have in my weekly meal rotation!
Tara
You had me at the pan-fried crispy tofu! It looks fantastic, especially with that glaze. Yum!