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Chef Verde
about 3 hours ago

Spicy Gochujang Tofu (Korean Inspired)

Spicy Gochujang Tofu (Korean Inspired)

Recipe Details

Author Sarah Sullivan
Prep Time 20 minutes
Cook Time 35 minutes

Summary

Crispy-edged tofu tossed in a glossy, sweet-heat gochujang sauce layered with umami, garlic, and toasted sesame. Vibrant, punchy, and deeply satisfying over steamed rice with fresh greens.

Instructions

  1. 1

    Press the tofu for at least 15 minutes to remove excess moisture.

  2. 2

    Cut the pressed tofu into 1-inch cubes or tear into bite-sized pieces and place in a bowl.

  3. 3

    Drizzle with oil, season with a pinch of salt and black pepper, and gently toss to coat.

  4. 4

    Sprinkle cornstarch (or potato starch) over the tofu and gently toss again to coat evenly.

  5. 5

    Oven method: Preheat oven to 425°F. Arrange tofu on a lined baking sheet in a single layer. Bake 15 minutes, toss, then bake 15–20 minutes more until golden and crispy.

  6. 6

    Air fryer alternative: Air fry at 400°F for 18–20 minutes, shaking the basket periodically until crispy.

  7. 7

    Make the sauce: In a small saucepan combine gochujang, ketchup, mirin, soy sauce, brown sugar, minced garlic, rice vinegar, toasted sesame oil, and 2–4 tablespoons water (as needed). Bring to a simmer over medium-high heat, then reduce to low and cook a few minutes to meld flavors and slightly thicken, adding water to thin to desired consistency.

  8. 8

    Add the crispy tofu to the saucepan and toss until evenly coated in the sauce.

  9. 9

    Garnish with sliced scallions and toasted sesame seeds. Serve hot, ideally with steamed rice and vegetables.

Ingredients

  • 1 block firm or extra-firm tofu
  • 1 tablespoon olive oil or other neutral oil
  • 2 tablespoons cornstarch (or potato starch)
  • pinch salt
  • pinch black pepper
  • 3 tablespoons gochujang
  • 2 tablespoons ketchup
  • 1 tablespoon mirin
  • 1-2 tablespoons soy sauce (divided, to taste)
  • 1 tablespoon brown sugar
  • 4 cloves garlic (minced)
  • 1 tablespoon rice vinegar
  • 2 teaspoons toasted sesame oil
  • 2-4 tablespoons water (as needed)
  • 2 scallions (thinly sliced)
  • to taste sesame seeds (toasted)
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