Gochujang Tofu Recipe

There’s a little story behind my obsession with gochujang tofu. One weekend, I was experimenting in the kitchen, craving something bold, spicy, and satisfying.

With two curious little helpers (my kids!) peeking over the counter, I whipped up this simple yet mouthwatering Korean-inspired tofu dish. To my surprise, it wasn’t just a hit with my husband but also with my picky eaters!

This dish is perfect for anyone looking for a healthy yet flavorful way to bring a bit of spice into their everyday meals. Trust me, once you try it, it’ll become a regular on your dinner table.

What Makes My Gochujang Tofu Recipe Unique?

Gochujang tofu is a classic dish that combines the bold heat of Korean gochujang sauce with crispy tofu. While many recipes focus on deep-frying tofu, my version opts for a lighter baked or air-fried method.

I also like to pair this dish with sesame-infused rice bowls and sprinkle on toasted sesame seeds for added crunch. My secret touch? A hint of maple syrup in the gochujang sauce to balance the spice with a touch of sweetness.

It’s quick, simple, and perfect for busy weeknights, making it ideal for tofu ideas dinners that are both healthy and exciting!

Ingredients List for Gochujang Tofu Recipe

Here’s what you’ll need to create this spicy Korean tofu:

For the Tofu:

• 1 block of firm tofu (400g), pressed and cut into cubes
• 2 tablespoons cornstarch
• 1 tablespoon sesame oil

For the Gochujang Sauce:

• 2 tablespoons gochujang (Korean red chili paste)
• 1 tablespoon soy sauce (use tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup (or honey for a non-vegan version)
• 1 teaspoon sesame oil
• 1 clove garlic, minced
• 1 teaspoon grated ginger

Optional Garnishes:

• Sesame seeds
• Thinly sliced green onions
• Red pepper flakes for extra heat

For Serving:

• Steamed white rice or brown rice (use a rice cooker or microwave for convenience)
• Blanched greens like bok choy or spinach

Substitutions and Variations

Whether you’re cooking for different dietary needs or simply feeling adventurous, here are some options:

• Tofu: Swap firm tofu for extra-firm tofu if you want even crispier results. You could also try tempeh for a nuttier flavor.
• Sauce: For a vegan gochujang sauce, ensure your gochujang paste is labeled vegan, as some contain non-vegan ingredients.
• Spice Level: If you prefer a milder dish, reduce the gochujang to 1 tablespoon and add a bit more maple syrup.
• Serving Options: Try this over soba noodles or alongside a fresh Asian-inspired salad instead of rice.

Gochujang Tofu Step-by-Step Cooking Instructions

Step 1: Prepare the Tofu

Press the tofu to remove excess water by wrapping it in a clean kitchen towel and placing something heavy on top for 15 minutes.

Cut the tofu into 1-inch cubes, then toss with cornstarch and sesame oil to coat evenly. This will help you achieve crispy Korean tofu without deep frying.

Bake the tofu in a preheated oven at 400°F (200°C) for 20-25 minutes, flipping halfway through. Alternatively, use an air fryer at 375°F for 15 minutes.

Step 2: Make the Gochujang Sauce

In a small bowl, mix gochujang, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger until smooth.

Taste the sauce and adjust seasoning. Add a bit more maple syrup for sweetness or a splash of water if the sauce feels too thick.

Step 3: Cook the Tofu in Sauce

In a large skillet, heat a teaspoon of sesame oil over medium heat. Add the baked tofu and pour the sauce over it.

Stir gently to coat the tofu evenly, letting the sauce caramelize slightly for 2-3 minutes.

Step 4: Assemble and Serve

Serve the tofu over a bed of steamed rice. Garnish with sesame seeds, green onions, and red pepper flakes for a spicy kick.

Common Mistakes to Avoid While Preparing Gochujang Tofu

1. Skipping the Pressing: Not pressing your tofu results in soggy cubes that won’t crisp up properly.
2. Overcrowding the Pan: Whether baking or frying, ensure the tofu cubes are spaced apart for even crispiness.
3. Burning the Sauce: Gochujang sauce caramelizes quickly, so keep the heat on medium and stir constantly to avoid sticking.

Gochujang Tofu Serving and Presentation Tips

For an elevated presentation, serve this dish as part of a rice bowl idea with layers of steamed rice, sautéed vegetables, and tofu on top.

Add a drizzle of extra gochujang sauce or a dollop of vegan mayo for extra indulgence. A sprinkle of sesame seeds and a side of kimchi brings vibrant color and crunch.

How to Serve Gochujang Tofu

This dish is versatile and pairs beautifully with various sides. Serve it as a main dish with steamed rice and bok choy or as part of a vegetarian lunch healthy meal alongside cucumber salad.

For a creative spin, stuff the tofu and sauce into lettuce wraps for an easy appetizer or snack.

Extra Recipe Tips for Gochujang Tofu

• Make Ahead: Prepare the sauce a day in advance and store it in the fridge for up to a week.
• Storage: Leftovers can be refrigerated in an airtight container for up to three days. Reheat gently on the stovetop or in the microwave to avoid drying out.
• Double the Batch: This dish freezes well, so consider doubling the recipe and freezing half for busy nights.

FAQs

Q: Can I use another protein instead of tofu?
A: Yes, you can use seitan, tempeh, or even cauliflower for a vegetarian alternative.

Q: Is gochujang spicy?
A: Gochujang has a mild-to-moderate heat level, but its sweetness and umami balance the spice.

Q: How do I make this gluten-free?
A: Use tamari instead of soy sauce and ensure your gochujang paste is labeled gluten-free.

Final Thoughts

This crispy gochujang tofu recipe is a delightful way to explore bold Asian cooking flavors while keeping things healthy and simple.

Whether you’re a tofu enthusiast or just venturing into tofu recipes for the first time, this dish promises to impress.

So grab your firm tofu, whip up that spicy Korean sauce, and let this dish bring a burst of flavor to your table. It’s time to turn dinner into something extraordinary!