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 sub regular breadcrumbs); ¼ cup low sodium tamari or soy sauce; ¼ cup gochujang/red chili paste (be sure to check if gluten free); 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

Jump to Recipe· 4.8 from 7 reviews

If you’re craving something that’s crispy, spicy, and utterly satisfying, you’ve got to try this Crispy Gochujang Korean Tofu Recipe. Trust me, this tofu gets so delightfully crispy on the outside with a saucy, spicy kick that’ll have you coming back for more. Whether you’re a longtime tofu lover or just looking for a fun, flavorful way to shake up your weeknight dinners, this recipe truly delivers. Stick with me, and I’ll guide you through making perfect crispy pieces every time!

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Why This Recipe Works

Perfectly Crispy Texture: Using cornstarch and breadcrumbs gives the tofu an irresistible crunch that’s hard to beat in baked tofu recipes.
Balanced Flavors: The gochujang sauce is spicy, sweet, and umami-rich, creating a flavor punch that’s authentic and crave-worthy.
Easy Preparation: The steps are straightforward with accessible ingredients, making it beginner-friendly but impressive enough for company.
Versatile Serving Options: Whether you want a quick weeknight meal or a flavorful party appetizer, this recipe adapts perfectly to your needs.

Crispy Gochujang Korean Tofu, Korean tofu recipe, spicy crispy tofu, gochujang tofu, healthy tofu dinner - 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 ingredients in this Crispy Gochujang Korean Tofu Recipe are simple but thoughtfully chosen to bring out the best texture and flavor. From the tofu itself to the sauce components, each item plays a key role to make this dish pop. I always recommend picking extra-firm tofu for the best crisp factor – softer kinds just don’t hold up as well when baked.

Crispy Gochujang Korean Tofu, Korean tofu recipe, spicy crispy tofu, gochujang tofu, healthy tofu dinner - 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: This kind holds its shape best and crisps beautifully when you toss it in cornstarch and breadcrumbs.
Tamari or Soy Sauce: Tamari adds gluten-free umami, and choosing low sodium is crucial to keep the sauce balanced and not overly salty.
Cornstarch: Key for that crispy coating—helps absorb moisture and crisp up the tofu’s surface.
Breadcrumbs (gluten-free or regular): Adds extra crunch and holds the coating together nicely during baking.
Gochujang (Korean red chili paste): The magic ingredient for heat, sweetness, and depth; just double-check it’s gluten-free if that matters to you.
Honey or Maple Syrup: Brings a subtle sweetness to balance the spicy gochujang sauce.
Toasted Sesame Oil: A little drizzle here amps up that classic Korean flavor vibe.
Rice Vinegar: Brightens the sauce with a touch of acidity to cut through the richness.
Garlic and Ginger: Freshly minced and grated, these aromatics round out the flavor profile with warmth and zest.
Vegetable Broth or Water: Keeps the sauce saucy without overpowering the flavors.
Tomato Paste: Adds depth, umami, and a subtle tanginess that enriches the gochujang sauce beautifully.

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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

I like to experiment with this Crispy Gochujang Korean Tofu Recipe by adjusting the level of heat or sweetness depending on my mood and who’s eating. It’s super easy to customize, so I encourage you to make it your own!

Spicier Variation: When I want more of a kick, I add a pinch of cayenne or extra gochujang for that fiery edge.
Vegan Swap: I swap honey with maple syrup, which works beautifully and keeps it vegan-friendly without losing sweetness.
Nutty Twist: Sometimes, I add crushed peanuts or toasted sesame seeds on top after cooking for extra texture and flavor.
Extra Crispy: If you have time, double-coating the tofu with cornstarch and breadcrumbs gives it an even crunchier bite.

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

Step 1: Press and Prep the Tofu

I always start by draining the tofu well. I take it out of the package, wrap it in a clean towel, and press gently to soak up as much liquid as possible. Removing excess moisture is key—the drier the tofu, the crispier it will bake. Then I cut it into about 1-inch cubes, aiming for even sizes so they all cook consistently.

Step 2: Coat with Flavor and Crunch

Next, toss the tofu cubes lightly with tamari or soy sauce to give them a nice baseline of flavor. Then sprinkle in the cornstarch and toss again until each cube is coated—those little starch granules are what give the crust its crunch. Finally, add the gluten-free breadcrumbs and mix gently, making sure every piece is well-covered but not clumpy.

Step 3: Bake to Crispy Perfection

I set my oven to 400°F (200°C), line a baking sheet with parchment paper, and space the tofu pieces so they don’t touch—crowding them leads to sogginess, which we do NOT want! Bake for 25 minutes. When the timer goes off, I turn the oven off and let the tofu sit inside for another 5 minutes—it helps the crispiness set without overcooking.

Step 4: Whip Up That Flavor-Packed Sauce

While the tofu bakes, I whisk together all the sauce ingredients except the cornstarch slurry in a small saucepan. Once combined, I mix the cornstarch and water separately, then stir that into the sauce. Heating it gently over medium-low until it bubbles and thickens beautifully. This step ensures the sauce clings perfectly to the tofu later.

Step 5: Toss, Serve, and Enjoy!

Once the tofu is out of the oven and cooled for a few minutes, I toss it with about half the sauce so every cube is luxuriously coated but not soggy. The rest of the sauce stays on the side for dipping or extra drizzling. I love serving this with fluffy rice and fresh veggies like cucumber, carrot, and avocado. Sesame seeds on top? Yes, please!

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Pro Tips for Making Crispy Gochujang Korean Tofu Recipe

Use Extra Firm Tofu: Softer tofu won’t crisp as nicely; pressing is essential for the best texture.
Don’t Crowd Your Baking Sheet: Give tofu room to breathe so it crisps instead of steams.
Rest Your Tofu Post-Bake: Letting it sit in the warm oven after baking helps firm up that crispy crust.
Sauce Consistency Matters: Thickening the sauce with cornstarch prevents it from being runny and keeps the coating glossy.

How to Serve Crispy Gochujang Korean Tofu Recipe

Crispy Gochujang Korean Tofu, Korean tofu recipe, spicy crispy tofu, gochujang tofu, healthy tofu dinner - 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’m a sucker for garnishing this tofu with a sprinkle of toasted sesame seeds—they add a lovely nutty crunch and look pretty too! Fresh scallions or thinly sliced cucumber also bring freshness and color that complement the spicy sauce perfectly.

Side Dishes

I usually serve mine alongside steamed jasmine rice or brown rice for a bit of chew. Quick pickled carrots and cucumbers add a refreshing crunch that balances the heat. Sometimes, I’ll toss in roasted broccoli or sautéed greens to round it all out.

Creative Ways to Present

For dinner parties, I like to serve this tofu over a bed of sticky rice in mini bowls with a drizzle of extra sauce and a rainbow of fresh veggie ribbons. It makes it feel special without turning into a ton of work—and friends always ask for the recipe!

Make Ahead and Storage

Storing Leftovers

Leftover crispy tofu stores well in an airtight container in the fridge for up to 3 days. I find it keeps its texture best if you keep the sauce separate and toss them together just before eating.

Freezing

Freezing works okay if you freeze the tofu cubes individually on a tray first, then transfer them to a bag—this keeps them from sticking together. However, the crispiness is a bit reduced after thawing, so I prefer making fresh when possible.

Reheating

To reheat, the oven or a toaster oven works best to bring back the crispiness—set it to 350°F and warm the tofu for about 8-10 minutes. Microwaving tends to make it soggy, so I avoid that if I can.

FAQs

Can I use firm tofu instead of extra firm tofu for this recipe?

While you can use firm tofu, extra firm is recommended because it holds its shape better and crisps up nicely in the oven. Firm tofu contains more moisture, so it may result in a softer texture and less crispiness.
Is this recipe vegan-friendly?

Yes! To keep this Crispy Gochujang Korean Tofu Recipe vegan, simply substitute the honey with maple syrup. The sauce still tastes amazing, and you’ll enjoy that perfect balance of sweet and spicy.
How can I make the tofu extra crispy?

Make sure to press the tofu thoroughly to remove moisture. Also, space out the tofu cubes on the baking sheet to avoid steaming. Double-coating with cornstarch and breadcrumbs can add an extra layer of crunch.
Can I make the sauce ahead of time?

You can prepare the sauce earlier and keep it refrigerated for up to 3 days. Just reheat gently before tossing with the crispy tofu to keep it perfectly warm and glossy.

Final Thoughts

This Crispy Gochujang Korean Tofu Recipe holds a special place in my kitchen because it’s that perfect blend of crispy, spicy, and comforting all at once. It’s an easy crowd-pleaser that never fails to impress. I hope you give it a try and find yourself loving this crispy tofu as much as I do—it’s the kind of dish you want to keep in your regular rotation. Happy cooking, and enjoy every bite!