Crispy Gochujang Korean Tofu

This Crispy Gochujang Korean Tofu recipe is a delightful blend of texture and flavor. Perfectly baked, this dish offers a satisfying crunch paired with the spicy, savory notes of gochujang. It’s an ideal choice for weeknight dinners, impressing guests, or meal prep. Whether you serve it over rice or alongside your favorite vegetables, this tofu recipe is versatile and fulfilling.

Why You’ll Love This Recipe

• Crispy Texture: The baking process ensures the tofu becomes wonderfully crispy, making each bite enjoyable.
• Flavor Packed: Infused with gochujang and other spices, this dish is bursting with flavors that excite your palate.
• Quick Preparation: With just 15 minutes of prep time, you can have a nutritious meal ready in under an hour.
• Versatile Serving Options: Pair it with rice, fresh veggies, or toss it in salads for a delicious twist.
• Vegan-Friendly: This recipe is plant-based and suitable for anyone following a vegan lifestyle.

Tools and Preparation

Before diving into the cooking process, gather your essential tools to make preparation easier.

Essential Tools and Equipment

• Baking sheet
• Parchment paper
• Mixing bowls
• Whisk
• Small pot

Importance of Each Tool

• Baking sheet: Provides even heat distribution for perfectly cooked tofu.
• Parchment paper: Prevents sticking and makes cleanup hassle-free.
• Mixing bowls: Essential for combining ingredients and tossing the tofu evenly.
• Whisk: Helps create a smooth sauce without lumps.

Ingredients

This baked Gochujang Korean tofu is crispy, packed with flavor and perfectly spiced. Serve it with your favorite veggies and fresh white rice for a quick and nutritious vegan dinner.

For the Tofu

• 1 16 ounce block extra firm tofu
• 1 tablespoon tamari or soy sauce
• 1 tablespoon cornstarch
• 3 tablespoons gluten free breadcrumbs (can sub regular breadcrumbs)

For the Sauce

• 1/4 cup low sodium tamari or soy sauce
• 1/4 cup gochujang/red chili paste (be sure to check if GF!)
• 1 tablespoon tomato paste
• 2 tablespoons vegetable broth or water
• 3 tablespoons honey (sub maple syrup for vegan)
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 2 teaspoons minced garlic
• 1 teaspoon fresh grated ginger

For Coating

• 1 teaspoon cornstarch
• 1 teaspoon water

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Crispy Gochujang Korean Tofu

Step 1: Preheat the Oven

Preheat your oven to 400 degrees Fahrenheit. This ensures that your tofu will bake evenly and reach that desired crispiness.

Step 2: Prepare the Tofu

1. Remove the tofu from its package and drain off any excess liquid.
2. Wrap the tofu in a towel and lightly press to absorb more moisture.
3. Cut the tofu into approximately 1-inch cubes and place them in a mixing bowl.

Step 3: Coat the Tofu

1. Toss the cubed tofu with tamari or soy sauce until well coated.
2. Sprinkle cornstarch over the tofu and mix until it’s evenly distributed.
3. Add breadcrumbs to coat each piece thoroughly.

Step 4: Bake the Tofu

1. Line a baking sheet with parchment paper.
2. Spread out the coated tofu cubes on the baking sheet, ensuring they do not touch each other for maximum crispiness.
3. Bake in the preheated oven for 25 minutes.
4. After 25 minutes, turn off the oven but leave the tofu inside for an additional 5 minutes to firm up.

Step 5: Make the Sauce

While waiting on the tofu:
1. In a small pot, whisk together all sauce ingredients except for water and cornstarch until combined.
2. In a separate small bowl, mix cornstarch and water until smooth.
3. Add this mixture to the sauce pot. Heat over low/medium heat while whisking continuously until it bubbles and thickens.

Step 6: Combine Tofu with Sauce

1. Once baked, let the tofu cool slightly (about 5 minutes).
2. Transfer cooled tofu into a bowl and toss gently with half of your prepared sauce until well coated.

Step 7: Serve

Serve your crispy gochujang Korean tofu warm over rice or alongside vegetables like cucumber, carrot, avocado, or sesame seeds as garnish. Enjoy!

How to Serve Crispy Gochujang Korean Tofu

Crispy Gochujang Korean tofu is a versatile dish that pairs beautifully with various sides and toppings. You can enjoy it in many ways, making it perfect for a quick vegan dinner or a delicious lunch.

With Fresh Vegetables

• Cucumber Salad: A refreshing cucumber salad adds crunch and balances the spiciness of the tofu.
• Carrot Sticks: Raw carrot sticks provide a sweet contrast and are easy to prepare.
• Avocado Slices: Creamy avocado complements the crispy texture of the tofu and adds healthy fats.

In a Rice Bowl

• Steamed White Rice: Serve over fluffy white rice to soak up the delicious sauce.
• Quinoa Base: For a protein boost, use quinoa instead of rice, enhancing the dish’s nutrition.
• Mixed Greens: Add a handful of mixed greens for added freshness and color.

As Part of a Wrap

• Lettuce Wraps: Wrap crispy tofu in lettuce leaves for a light and fun meal option.
• Rice Paper Rolls: Use rice paper to create fresh rolls filled with tofu and veggies for dipping.

How to Perfect Crispy Gochujang Korean Tofu

To achieve the best texture and flavor from your crispy Gochujang Korean tofu, consider these helpful tips.

• Use Extra Firm Tofu: Starting with extra firm tofu ensures you get that desired crispiness without excess moisture.
• Press the Tofu Well: Removing as much water as possible before cooking allows the tofu to absorb more flavor and become crispier.
• Don’t Overcrowd the Baking Sheet: Ensure tofu pieces are spaced out on the baking sheet. This helps them cook evenly and become crispy on all sides.
• Adjust Spice Levels: Feel free to modify the amount of gochujang based on your spice preference; this will tailor the dish to your taste.
• Experiment with Sauces: Try different sauces or marinades to switch up flavors while still enjoying that crispy texture.
• Garnish Wisely: Top your dish with sesame seeds or green onions for an added layer of flavor and visual appeal.

Best Side Dishes for Crispy Gochujang Korean Tofu

Pairing your crispy Gochujang Korean tofu with delightful side dishes enhances your meal experience. Here are some excellent options:

1. Kimchi: The fermented flavors of kimchi add tanginess that complements the spicy tofu beautifully.
2. Stir-Fried Vegetables: Quickly sautéed seasonal vegetables provide nutrients and color to your plate.
3. Brown Rice: A healthier alternative to white rice, brown rice offers nuttiness and extra fiber.
4. Miso Soup: A warm bowl of miso soup adds depth and umami while being light on the palate.
5. Noodle Salad: Cool noodle salads made with soba or rice noodles toss well with fresh herbs and dressing.
6. Grilled Corn on the Cob: Sweet, charred corn provides a delightful contrast in flavor and texture.
7. Edamame Beans: Lightly salted edamame is an easy, protein-rich side that pairs well with any Asian dish.
8. Roasted Sweet Potatoes: Their natural sweetness balances out the heat from gochujang, making them an excellent companion.

Common Mistakes to Avoid

When making crispy Gochujang Korean tofu, it’s easy to trip up. Here are some common mistakes and how to avoid them.

• Not pressing the tofu: Failing to properly press the tofu can lead to a soggy texture. Wrap the tofu in a towel and press it to remove excess moisture before cutting.

• Overcrowding the baking sheet: Placing too many tofu pieces on the baking sheet can result in steaming rather than crisping. Ensure each piece has space for even cooking.

• Skipping the cornstarch: Cornstarch is essential for achieving that crispy outer layer. Don’t skip this step; coat your tofu evenly with cornstarch before baking.

• Ignoring sauce balance: Adding too much gochujang can make the dish overly spicy. Adjust the spice level by starting with less gochujang and adding more as needed.

• Not letting it cool: Allowing the tofu to rest after baking helps it firm up and become crunchier. Give it a few minutes before tossing with sauce.

• Using low-quality ingredients: The flavor of your crispy Gochujang Korean tofu depends on good-quality ingredients. Choose fresh, flavorful gochujang and tamari for the best results.

Refrigerator Storage

• Store leftover crispy Gochujang Korean tofu in an airtight container.
• It will stay fresh for up to 3 days in the fridge.
• Keep any remaining sauce in a separate container to maintain texture.

Freezing Crispy Gochujang Korean Tofu

• For longer storage, freeze the cooked tofu in an airtight freezer bag.
• It can be frozen for up to 2 months.
• Thaw overnight in the refrigerator before reheating.

Reheating Crispy Gochujang Korean Tofu

• Oven: Preheat your oven to 375°F (190°C). Bake for about 10-15 minutes until heated through and crispy.

• Microwave: Heat on medium power for 1-2 minutes, but note that this may soften the texture.

• Stovetop: Sauté in a non-stick pan over medium heat for about 5 minutes, adding a splash of water if necessary to prevent sticking.

Frequently Asked Questions

What is crispy gochujang Korean tofu?

Crispy gochujang Korean tofu is a baked dish made from extra firm tofu coated in flavorful sauces. It gets its signature crunch from cornstarch and gluten-free breadcrumbs.

How do I make my crispy gochujang Korean tofu spicier?

To increase spiciness, simply add more gochujang to your sauce mixture or serve with sliced fresh chilies on top.

Can I customize my toppings?

Absolutely! You can add various vegetables like broccoli, bell peppers, or snap peas. Avocado or sesame seeds also make great toppings for added flavor and texture.

Is this recipe gluten-free?

Yes, as long as you use gluten-free tamari and ensure your breadcrumbs are gluten-free, this recipe is suitable for a gluten-free diet.

Final Thoughts

Crispy Gochujang Korean Tofu is not only delicious but also versatile. You can customize it with different veggies or adjust spice levels according to your taste. This dish makes for an excellent quick dinner option that’s both nutritious and satisfying. Give it a try and enjoy its delightful flavors!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Crispy Gochujang Korean Tofu

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jennifer
• Total Time: 45 minutes
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

Crispy Gochujang Korean Tofu is a delectable vegan dish that combines the satisfying crunch of perfectly baked tofu with the bold, spicy flavors of gochujang, a Korean chili paste. With a quick preparation time of only 15 minutes, this recipe is ideal for busy weeknight dinners or impressing guests at gatherings. The crispy tofu pairs beautifully with steamed rice and fresh vegetables, making it not only versatile but also a filling option for meal prep. Whether you enjoy it in a rice bowl, tossed in salads, or wrapped in lettuce leaves, each bite is infused with delicious umami flavor. This dish is sure to become a favorite in your kitchen!

---

Ingredients

Scale 1x2x3x

• 1 16 ounce block extra firm tofu
• 1 tablespoon tamari or soy sauce
• 1 tablespoon cornstarch
• 3 tablespoons gluten free breadcrumbs (can sub regular breadcrumbs)
• 1/4 cup low sodium tamari or soy sauce
• 1/4 cup gochujang/red chili paste (be sure to check if GF!)
• 1 tablespoon tomato paste
• 2 tablespoons vegetable broth or water
• 3 tablespoons honey (sub maple syrup for vegan)
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 2 teaspoons minced garlic
• 1 teaspoon fresh grated ginger
• 1 teaspoon cornstarch
• 1 teaspoon water
• 2 tablespoons fresh parsley, finely chopped

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat your oven to 400°F (200°C).
2. Drain and press the tofu to remove excess moisture, then cut it into 1-inch cubes.
3. Coat the tofu with tamari or soy sauce, followed by cornstarch and breadcrumbs.
4. Spread the coated tofu on a lined baking sheet and bake for 25 minutes.
5. Meanwhile, whisk together sauce ingredients in a small pot and heat until thickened.
6. Toss the baked tofu with half of the sauce before serving over rice or veggies.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Korean

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 210
• Sugar: 6g
• Sodium: 650mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 4g
• Protein: 12g
• Cholesterol: 0mg