Korean Tofu with Sticky Gochujang Sauce

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.

Why You'll Love This Recipe

1. Flavor Explosion: The combination of gochujang, soy sauce, and ginger creates a sauce that’s spicy, savory, and slightly sweet.
2. Easy and Quick: This recipe is straightforward and can be on your table in under 20 minutes.
3. Healthy: Tofu is a great source of protein and low in fat, making this dish both nutritious and delicious.
4. Versatile: You can easily adjust the spice level and even swap out ingredients to suit your taste.
5. 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

1. Vegetable Additions: Add sautéed vegetables like bell peppers, broccoli, or snap peas for more texture and nutrition.
2. Protein Swap: Substitute tofu with tempeh or seitan for a different texture and flavor.
3. Heat Level: Adjust the amount of gochujang to make the dish more or less spicy.
4. Sweetness: Play with different sweeteners like agave syrup or coconut sugar.

Serving Suggestions

1. Over Rice: Serve the gochujang tofu over a bed of steamed white or brown rice.
2. 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.
3. With Noodles: Toss with cooked soba noodles or rice noodles for a hearty meal.
4. In a Wrap: Use the tofu as a filling for lettuce wraps or tortillas.
5. On a Salad: Top a fresh green salad with the tofu for a spicy protein boost.
6. 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.

FAQ

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📖 Recipe

Korean Tofu

Kate Hackworthy | Veggie Desserts

You'll love this Korean Tofu! Crispy pan-fried tofu in a sticky, sweet, and spicy gochujang sauce, ready in under 20 minutes.

5 from 10 votes

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Course Dinner

Cuisine Korean

Servings 4

Calories 229 kcal

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

1. Can I use a different type of tofu for this recipe?

Yes, you can use extra-firm tofu if you prefer a firmer texture. Soft or silken tofu is not recommended as it won't hold up well when frying.

2. What can I use as a substitute for gochujang?

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.

3. How can I make this recipe less spicy?

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.

4. Can I bake the tofu instead of frying it?

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.

 

 

Nutrition

Calories: 229kcalCarbohydrates: 15gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 0.04gSodium: 514mgPotassium: 76mgFiber: 1gSugar: 7gVitamin A: 76IUVitamin C: 3mgCalcium: 139mgIron: 2mg

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.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.