Name: Crispy Gochujang Korean Tofu Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Korean
Ingredients: 1 16 ounce block extra firm tofu; 1 tablespoon tamari or soy sauce; 1 tablespoon cornstarch; 3 tablespoons gluten free breadcrumbs (can substitute regular breadcrumbs); ¼ cup low sodium tamari or soy sauce; ¼ cup gochujang/red chili paste (ensure gluten free); 1 tablespoon tomato paste; 2 tablespoons vegetable broth or water; 3 tablespoons honey (substitute 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

Jump to Recipe· 4.9 from 15 reviews

If you’ve been craving something with that perfect crispy exterior and a flavorful kick, you’re going to love this Crispy Gochujang Korean Tofu Recipe. I promise, it’s one of those dishes that brings together crunchy tofu bites coated in a dreamy, spicy-sweet gochujang sauce—a combination that always keeps me coming back for more. Whether you’re new to Korean flavors or a longtime fan, this recipe is straightforward, rewarding, and absolutely fan-freaking-tastic. Stick with me and I’ll walk you through every step so your tofu turns out perfectly crispy and saucy right at home.

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Why This Recipe Works

Crispy Tofu Without Frying: Baking with a corn starch and breadcrumb coating gives tofu that coveted crunch with much less mess and oil.
Layered Flavors: The gochujang sauce balances heat, savoriness, sweetness, and acidity, creating a complex but approachable taste.
Simple Ingredients, Big Impact: Pantry staples like tamari, sesame oil, and garlic come together to deliver authentic Korean-inspired flavor.
Versatile Meal: This dish stands out as a hearty main, but also works beautifully in bowls, wraps, or even salads.

Crispy Gochujang Korean Tofu, Korean tofu stir-fry, spicy tofu recipe, vegan Korean dishes, crispy baked tofu - The image shows a clear glass bowl filled with several small cubes of fried tofu. Each tofu piece is coated in a dark brown, shiny sauce with a textured surface that looks sticky and flavorful. The tofu pieces are piled together in the bowl, some slightly stacked on top of others. The smooth surface of the glass bowl lets you see the sauce clinging to the sides. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this Crispy Gochujang Korean Tofu Recipe lies not just in the flavors but in how these ingredients come together to make each bite perfectly textured and flavorful. Each element plays a vital role—from achieving crispy tofu to the rich tangy sauce. When shopping, look for extra firm tofu and gluten-free breadcrumbs to keep it crisp and accommodate any dietary needs.

Crispy Gochujang Korean Tofu, Korean tofu stir-fry, spicy tofu recipe, vegan Korean dishes, crispy baked tofu - Flat lay of a fresh block of extra firm tofu, a small white bowl of dark tamari soy sauce, a small white bowl of pale cornstarch powder, a small white bowl filled with light golden gluten free breadcrumbs, a small white bowl of vibrant red gochujang chili paste, a small white bowl of deep red tomato paste, a small white bowl of clear vegetable broth, a small white bowl of golden honey, a small white bowl of toasted sesame oil, a small white bowl of translucent rice vinegar, a small white bowl of minced fresh garlic, a small white bowl of grated fresh ginger, a small white bowl with a white mixture of cornstarch and water, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Extra Firm Tofu: Firmness is key here so the tofu holds up during baking and crisps nicely without crumbling.
Tamari or Soy Sauce: I love using low sodium tamari for a gluten-free option and better control over saltiness.
Cornstarch: This is the secret weapon to that crispy crust—trust me, don’t skip it!
Gluten-Free Breadcrumbs: Adds crunch and texture; if you don’t need GF, regular breadcrumbs work perfectly.
Gochujang: The star chili paste that brings that signature Korean heat and umami flavor. Check the label for gluten-free if needed.
Tomato Paste: Adds richness and a subtle depth of flavor that you might not expect but totally works.
Honey or Maple Syrup: Balances the spiciness with a touch of sweetness; maple syrup is great to keep things vegan.
Toasted Sesame Oil: A little drizzle turns this sauce from good to amazing, adding a nutty, toasty aroma.
Rice Vinegar: Brightens the sauce with acidity, cutting through the richness.
Garlic & Ginger: Fresh and aromatic, these give the sauce its irresistible warmth and zing.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of my favorite parts about this crispy gochujang Korean tofu recipe is how flexible it is! You can dial up or down the heat and sweetness, or toss your favorite veggies alongside. I often adjust things depending on what I’m craving or what’s in the fridge.

Add More Heat: If you love spicy food, try stirring in a bit more gochujang or a pinch of red pepper flakes. I’ve done this many times and it really wakes the dish up.
Make It Vegan: Swap honey for maple syrup—works like a charm without missing any flavor.
Extra Crunchy: Double the breadcrumbs or add some crushed nuts (like peanuts or cashews) for a different textured twist.
Seasonal Veggie Mixing: Toss roasted broccoli, carrots, or snap peas into the bowl before serving for a fresh crunch and color.

Step-by-Step: How I Make Crispy Gochujang Korean Tofu Recipe

Step 1: Prep & Press Your Tofu

First things first, drain your extra firm tofu and wrap it gently in a clean kitchen towel or paper towels. I like to press it lightly—either with a tofu press or by stacking a cutting board with something heavy on top for about 10-15 minutes. It’s not a strict requirement, but trust me, pressing out as much moisture as possible is what helps get that tofu crispy in the oven instead of soggy.

Step 2: Cube & Coat

Cut your pressed tofu into roughly one-inch cubes. In a mixing bowl, toss the cubes with tamari or soy sauce to infuse flavor. Then sprinkle with cornstarch, tossing gently so each piece gets an even dusting—that cornstarch is the star for crispiness. Finally, coat the tofu cubes in breadcrumbs for texture. I love the crunch it adds without the need for frying.

Step 3: Bake Until Golden & Crispy

Arrange your tofu cubes on a parchment-lined baking sheet, making sure they don’t touch each other—crowding is the enemy of crispness! Pop them in a preheated 400°F oven for about 25 minutes. When they come out, turn off the oven and leave the tofu inside for an additional 5 minutes to help them firm up even more without burning.

Step 4: Whisk Together the Gochujang Sauce

While the tofu bakes, whisk together tamari, gochujang, tomato paste, vegetable broth, honey, sesame oil, rice vinegar, garlic, and ginger in a small pot. Separately, mix cornstarch with water and stir it into the sauce. Heat gently over medium-low, whisking until the sauce bubbles and thickens beautifully. This step brings everything together into a silky, spicy coating you’re going to fall in love with.

Step 5: Toss & Serve

After your tofu cools a bit (about 5 minutes), transfer it to a big bowl and toss it with half the sauce. Reserve the rest for drizzling when you plate. This keeps the crispy coating crisp and lets the tofu soak up just enough saucy goodness. I usually serve mine over rice with crunchy cucumbers, sweet carrots, creamy avocado, and a sprinkle of sesame seeds for that authentic finishing touch.

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Pro Tips for Making Crispy Gochujang Korean Tofu Recipe

Press Your Tofu Well: Removing excess moisture is crucial for crispiness, I press mine for at least 15 minutes using a heavy pan.
Single Layer Baking: Space out tofu cubes evenly to avoid steaming them and keep them crunchy.
Sauce Timing: Toss tofu with sauce just after baking—this way the sauce sticks but your tofu stays crispy.
Low Sodium Soy: Using low sodium tamari prevents your dish from becoming too salty, especially once the sauce thickens and reduces.

How to Serve Crispy Gochujang Korean Tofu Recipe

Crispy Gochujang Korean Tofu, Korean tofu stir-fry, spicy tofu recipe, vegan Korean dishes, crispy baked tofu - Two white bowls sit on a white marbled surface, each filled with a colorful layered dish. The base layer is white rice topped with bright orange carrot ribbons on one side and thin, light green cucumber slices on the other. Cubes of crispy, dark reddish-brown tofu are piled in the center, sprinkled with black and white sesame seeds. Small green avocado chunks and microgreens add fresh touches, scattered over the top along with a few green scallion slices. A pair of dark brown chopsticks rests on the rim of the top bowl. In the background, a small white bowl holds crushed red pepper flakes. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this dish with toasted sesame seeds because they add that lovely nutty crunch that complements the rich gochujang sauce. Sometimes I throw on thinly sliced green onions or fresh cilantro to brighten things up with a bit of herbal freshness. A few quick pickled veggies on the side—like cucumbers or radishes—bring the perfect tangy crunch to contrast the spicy tofu.

Side Dishes

Rice is my go-to side here—jasmine or short grain sticky rice both soak up the sauce beautifully. Sometimes I add steamed or roasted broccoli or snap peas for a green veggie boost. On days when I want a heartier meal, a simple kimchi or Korean-style slaw on the side rounds it out wonderfully.

Creative Ways to Present

For special dinners, I’ve arranged the crispy tofu over a bed of seasoned quinoa or cauliflower rice, sprinkled with crushed peanuts and scallions for texture variety. Serving it in lettuce cups for a fun, hands-on meal is always a hit. And when I want to elevate it, a drizzle of vegan mayo or a swirl of creamy coconut yogurt adds a cooling element that balances the heat.

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers into an airtight container and refrigerate. The tofu tends to soften a bit overnight, but that’s okay—it’s still tasty and perfect for lunch the next day. Storing the sauce separately and tossing just before eating helps keep as much crispness as possible.

Freezing

Freezing this recipe isn’t my favorite because the tofu gets a bit watery when thawed. But if you need to, flash freeze the tofu cubes on a tray before tossing with sauce and freezing in a container. Thaw gently and re-crisp in the oven before serving.

Reheating

To reheat and bring back some of that crispiness, I pop the tofu on a baking sheet in a 375°F oven for about 10 minutes. It warms evenly and crisps up better than the microwave, which can make it soggy. I usually add a fresh drizzle of the reserved sauce to brighten the flavors before serving.

FAQs

Can I use regular soy sauce instead of tamari?

Yes, you can! Just be mindful that regular soy sauce tends to be saltier, so if you use it, consider reducing additional salt elsewhere or using a bit less in the recipe to avoid an overly salty final dish.
How do I get the tofu really crispy without frying?

Press the tofu well to remove moisture, coat it evenly with cornstarch and breadcrumbs, and space the pieces out on the baking sheet. Baking at a high temperature (400°F) and finishing with the toaster oven or broiler can also help develop a golden crust.
Is gochujang gluten-free?

Traditional gochujang sometimes contains wheat, so it’s important to check the label if you need to avoid gluten. Many brands now offer certified gluten-free gochujang, which works beautifully in this recipe.
Can I make this recipe vegan?

Absolutely! Just swap the honey with maple syrup or agave, and make sure your breadcrumbs and tamari are vegan-friendly. The rest of the recipe is naturally plant-based.
What do you recommend serving with Crispy Gochujang Korean Tofu?

Rice is my favorite base—jasmine or sticky rice soak up the sauce perfectly. Toss in some steamed greens or kimchi on the side for extra flavor and texture balance.

Final Thoughts

This Crispy Gochujang Korean Tofu Recipe holds a special place in my kitchen rotation because it’s both comforting and exciting—a little spicy, a little sweet, and totally crunchy. I hope you enjoy making it as much as I do, and it becomes one of your go-to meals for easy weeknights or when friends come over. Seriously, once you master the tofu and get that sauce balance right, it’s magic—worthy of any hungry crowd or cozy solo dinner. Give it a try, and I can’t wait to hear how it turns out for you!