Gochujang Tofu Recipe

Gochujang Tofu
Tofu with Korean Gochujang

I’ll show you how to make this gochujang tofu recipe in under 15 mins!

This Korean tofu gochujang is a delicious high-protein dish you can whip up fast using simple ingredients you have at home! All you need is Gochujang, a Korean fermented chili paste (for those who are new to gochujang)!

Recipe for Gochujang Tofu

Recipe for Gochujang Tofu

Say goodbye to plain old tofu and say hello to this delicious gochujang tofu with a sweet and spicy kick that will leave you craving more. This dish is perfect on it’s own or preferably on top of rice.

Tip: If you want a more meatier or chewy texture of the tofu, you can freeze your tofu in advance, then defrost it (either in room temperature, in the fridge or in the microwave) and then squeeze out the excess water. This tofu hack will create a much more “meatier” consistency to the tofu. You can also feel free to marinate the frozen-then-defrosted tofu in some veggie broth to add even more flavour to the tofu.

Feel free to use whatever vegetables of your choice

Gochujang Tofu Recipe

The recipe is vegan, nut-free and gluten-free (just double-check the products you get)!


Ingredients for Tofu Gochujang

  • Gochujang (Korean Red Pepper Paste)
  • Tofu
  • Cornstarch
  • Oil
  • Maple Syrup, Agave or any syrup of choice
  • Ketchup
  • Soy Sauce
  • Garlic powder
  • Onion powder
  • Water
  • Sesame seeds
  • Stir Fry Vegetables:

You can customize this tofu dish as you wish with whatever vegetables you have at home!

Cheap Lazy Vegan Tofu Gochujang

How To Make Tofu with Gochujang Marinade

Start by preparing the tofu. If desired, freeze the tofu and then defrost it to achieve a meatier texture. Cut the tofu into bite-sized cubes.

Heat a non-stick pan on the stove on medium-high heat.

Coat the tofu cubes in cornstarch, ensuring they are evenly coated.

Add oil to the heated pan for shallow frying. Alternatively, you can bake or air fry the tofu if preferred until golden and slightly crispy on the outside.

Place the coated tofu cubes in the pan, separating them to prevent sticking. Fry the tofu until it turns golden and crispy, flipping it occasionally. Add more oil if needed.

While the tofu is cooking, prepare the gochujang marinade for the tofu. In a bowl, combine gochujang, maple syryp or agave nectar (or preferred syrup), ketchup, onion powder, garlic powder, and a few tablespoons of water. Optional but recommended: Add a small amount of cinnamon for additional flavour.

Mix the gochujang marinade until well combined. Adjust the thickness by adding more water if desired.

Once the tofu is cooked and crispy, remove it from the heat. Pour the prepared gochujang marinade over the tofu, ensuring it is well-coated. If necessary, you can thin the sauce further with water.

Serve the gochujang tofu by itself or over rice and garnish with sesame seeds and chopped green onions for added flavour and visual appeal. Enjoy!

Gochujang Tofu

GOCHUJANG TOFU

I'll show you how to make this gochujang tofu recipe in under 15 mins! This tofu with Korean Gochujang marinade is delicious & high in protein!
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: Vegan
Keyword: gochujang, korean, tofu
Prep Time: 3 minutes
Cook Time: 10 minutes
Total Time: 13 minutes
Servings: 4
Calories: 234kcal

Equipment

  • 1 Pan or Wok large non-stick
  • 1 Bowl to mix gochujang marinade
  • 1 Spatula
  • 1 Knife

Ingredients

  • 3 tbsp Gochujang Korean red pepper paste
  • 1 block tofu extra firm tofu, cut into bite-sized cubes
  • 3 tbsp cornstarch
  • 2 tbsp oil 2-3 tbsp
  • 2 tbsp maple syrup or agave nectar or any syrup
  • 3 tbsp ketchup
  • 1 tbsp soy sauce
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 2 tbsp water
  • 1/2 tsp cinnamon optional but highly recommended
  • 2 green onions chopped (optional, but recommended)
  • 1/2 tsp sesame seeds

Instructions

  • Start by preparing the tofu. If desired, freeze the tofu and then defrost it to achieve a meatier texture. Cut the tofu into bite-sized cubes.
  • Heat a non-stick pan on the stove on medium-high heat.
  • Coat the tofu cubes in cornstarch, ensuring they are evenly coated.
  • Add oil to the heated pan for shallow frying. Alternatively, you can bake or air fry the tofu if preferred until golden and slightly crispy on the outside.
  • Place the coated tofu cubes in the pan, separating them to prevent sticking. Fry the tofu until it turns golden and crispy, flipping it occasionally. Add more oil if needed.
  • While the tofu is cooking, prepare the sauce. In a bowl, combine gochujang, agave nectar (or preferred sweetener), ketchup, onion powder, garlic powder, and a few tablespoons of water. Optional: Add a small amount of cinnamon for additional flavour.
  • Mix the sauce until well combined. Adjust the thickness by adding more water if desired.
  • Once the tofu is cooked and crispy, remove it from the heat. Pour the prepared sauce over the tofu, ensuring it is well-coated. If necessary, you can thin the sauce further with water.
  • Serve the gochujang tofu over rice and garnish with sesame seeds and chopped green onions for added flavour and visual appeal. Enjoy!

Nutrition

Calories: 234kcal | Carbohydrates: 22g | Protein: 10g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 263mg | Potassium: 137mg | Fiber: 2g | Sugar: 9g | Vitamin A: 84IU | Vitamin C: 3mg | Calcium: 156mg | Iron: 2mg

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4 thoughts on “Gochujang Tofu Recipe”

  1. 5 stars
    So so good, I can’t believe this is tofu! Going to be a staple for sure. Ate it with some vegan kimchi and rice!

  2. 5 stars
    This is easy and delicious. I used potato starch since I have so much of it. Thank you! I think I’ll try the suggestion of air-frying the tofu next time, because I don’t have a good non-stick pan.

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