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Crispy Gochujang Korean Tofu – Sweet, Spicy & Addictively Crunchy

This Crispy Gochujang Korean Tofu is everything you crave: crispy on the outside, tender inside, and coated in a bold, sweet-spicy gochujang sauce. Serve it over rice, noodles, or in lettuce wraps for a meal that’s bursting with flavor and ready in under 30 minutes. It’s a guaranteed crowd-pleaser—even for tofu skeptics! 🥢✨
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

🍽️ For the Tofu
  • 1 14-16 oz block extra-firm tofu, pressed & cubed
  • 3 tbsp cornstarch
  • 2 tbsp vegetable or sesame oil
  • Pinch of salt
🌶️ For the Sauce
  • 2 tbsp gochujang Korean chili paste
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp maple syrup or honey
  • 1 tbsp sesame oil
  • 1 clove garlic minced
  • 1 tsp grated ginger
🌿 Optional Garnishes
  • Sliced green onions
  • Toasted sesame seeds
  • Steamed rice or noodles for serving

Equipment

  • Large nonstick skillet or wok
  • Mixing bowls
  • Knife & cutting board
  • Measuring cups & spoons
  • Paper towels

Method
 

Step 1: Prep Tofu
  1. Press tofu 15 minutes to remove excess moisture (wrap in towels and weigh down).
  2. Cut into 1-inch cubes; toss in cornstarch and a pinch of salt until evenly coated.
  3. Step 2: Crisp the Tofu
  4. Heat oil in a large nonstick skillet over medium-high heat.
  5. Add tofu cubes; cook 3–4 minutes per side, turning until all sides are golden and crispy.
  6. Transfer tofu to a plate.
Step 3: Make the Sauce
  1. In the same skillet, lower heat to medium.
  2. Add garlic and ginger; sauté 30 seconds until fragrant.
  3. Stir in gochujang, soy sauce, rice vinegar, maple syrup, and sesame oil.
  4. Simmer 1–2 minutes until thick and glossy.
Step 4: Combine & Serve
  1. Return crispy tofu to the skillet; toss to coat evenly in sauce.
  2. Remove from heat and garnish with green onions and sesame seeds.
  3. Serve hot over rice or noodles.

Notes

🥄 Variations
Milder Sauce: Reduce gochujang or mix with ketchup.
Extra Veggies: Add sautéed bell peppers or snap peas.
Gluten-Free: Use tamari instead of soy sauce.
Crunchy Twist: Sprinkle with crushed roasted peanuts.
🧊 Storage & Reheating
Fridge: Store in airtight container up to 3 days.
Reheat: Pan-fry or microwave until warmed through.
Freezer: Not recommended; tofu loses crispiness.
❓ 10 FAQs
What is gochujang?
A spicy-sweet Korean chili paste with a rich umami flavor.
Can I bake the tofu?
Yes—bake at 425°F for 25 minutes, flipping halfway.
Is this dish very spicy?
Medium heat—adjust gochujang to taste.
What’s the best tofu type?
Extra-firm or firm for maximum crispiness.
Can I air fry tofu?
Yes—air fry at 400°F for 12–15 minutes.
Can I double the sauce?
Absolutely—great for saucier bowls.
Can I skip pressing tofu?
Pressing helps get it crisp; it’s highly recommended.
What to serve it with?
Rice, noodles, or lettuce wraps.
Is it vegan?
Yes—just use maple syrup instead of honey.
Can kids eat this?
Yes—reduce gochujang for milder flavor.
🏁 Conclusion
This Crispy Gochujang Korean Tofu is sweet, spicy, and crispy perfection—perfect for quick dinners, meatless Mondays, or adding bold Korean-inspired flavors to your table!