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    Home » All Recipes » Tofu Recipes

    Gochujang Tofu

    Published: Mar 14, 2023 by Megan · This post may contain affiliate links.

    Jump to Recipe
    tofu with text overlay "vegan gochujang tofu only 30 minutes!"

    This Vegan Gochujang Tofu combines crispy pan-fried tofu with a spicy gochujang tahini marinade. All you need is 30 minutes to make this easy vegan & gluten-free tofu dish!

    two bowls of rice topped with gochujang tofu, lime slice, scallions, and sesame seeds.

    If there is one type of recipe I never get tired of, it's a tofu dish. I first started experimenting with tofu recipes when I made my viral Black Pepper Tofu and Green Beans.

    Since then we've added countless favorites to SGTO including my Spicy Baked Peanut Tofu, Kung Pao Tofu, and my comforting Tofu Lo Mein.

    This gochujang tofu is bound to join those as another weeknight dinner favorite!

    What is gochujang?

    Gochujang is a spicy paste from fermented red chili peppers, soybeans, rice, and salt traditionally used in Korean cuisine.

    It has a slightly sweet flavor from the rice, a spicy kick from the chili peppers, and a sticky consistency that makes it perfect for sauces, soups, and so many other dishes.

    While this recipe is not a traditional Korean dish, it is inspired by the flavors of gochujang and gochugaru!

    Ingredients:

    labeled ingredients on wooden board for gochujang tofu.

    See the recipe card at the end of the blog post for exact measurements.

    Ingredient & substitution notes:

    • Gochujang: I used Mother-In-Laws Gochujang and absolutely love it! Gochujang can vary in spicy level by brand, so make sure to find one that works for you.
    • Gochugaru: A Korean chili powder actually used in gochujang and kimchi which has a vibrant red color and sweet and spicy flavor. I used The Spice Lab Gochugaru which is pretty mild.
      • This ingredient is optional so just omit it if you do not have it!
    • Tahini: As you already know I pretty much exclusively use Soom Foods Tahini- it has a great texture and is not bitter like some other tahini brands.
      • You can substitute peanut butter, almond butter, or sunflower butter for variations in this recipe. If you don't like the flavor of sesame and are okay with a slightly thinner sauce, you can also omit it completely.
    • Soy sauce: I used Kikkoman soy sauce for this recipe. You can also substitute for tamari to make sure it's gluten-free!
    • Brown Sugar: Adds a kick of sweetness to the gochujang sauce! You can substitute for coconut sugar or maple syrup to keep the sauce refined sugar-free.
    • Lime Juice: I personally LOVE the taste of gochujang and lime together which is why I used it. However, it can also be substituted for rice wine vinegar if that's all you have on hand.
    • Cornstarch: Coating the tofu in cornstarch helps it get super crispy and also helps to thicken the sauce. There really isn't a great substitute and I don't recommend skipping it!

    How to make tofu with gochujang

    Press & season the tofu

    Cut the tofu in half lengthwise and press between two paper towels for about 8-10 minutes to remove any excess moisture.

    While the tofu is being pressed, mince the garlic and make the gochujang sauce.

    cubed tofu in bowl coated with cornstarch and gochugaru.

    Make the gochujang marinade

    Add the gochujang, soy sauce, tahini, brown sugar, lime juice, and water to a bowl and whisk together until a smooth sauce forms. The gochujang tofu marinade won't be very thick right away but will thicken once cooked.

    bowl of gochujang tahini sauce with a whisk.

    Pan-fry the tofu until crispy

    Cut the tofu into cubes and add to a mixing bowl. If you prefer, you can also tear apart the tofu vs. cutting it into cubes for a different texture.

    Coat with cornstarch, salt, & the optional gochugaru.

    Add the oil to the pan and, once hot, add in the tofu and cook until crispy (about 10 minutes)

    pan frying cubed  tofu in a pan of oil until crispy.

    Add garlic & sauce to the pan

    Once the tofu is crispy, add in the minced garlic and saute with the tofu for another 2 minutes.

    Then, pour in the sauce, stir, and cook it with the tofu and garlic for about 1 minute until it begins to bubble and thicken. Remove from the heat and get ready to serve.

    cooking tofu in pan with red gochujang spice sauce.

    Serve & enjoy!

    I love serving this gochujang tofu over a big bowl of rice and topping it with sesame seeds and scallions. However, it's just as great to enjoy right out of the pan!

    bowl of rice topped with gochujang tofu, lime slices, scallions, and sesame seeds.

    FAQ & Tips:

    Can I add extra veggies to this dish?

    Of course! This spicy Korean tofu goes well with tons of veggies like broccoli, sauteed mushrooms, green beans, and carrots.

    How do I store vegan gochujang tofu?

    This dish can be stored in a closed container in the fridge for 4 days or in the freezer for up to 1 month. It's best enjoyed right after making as the tofu will lose a bit of its crispiness when sitting in the sauce.

    pan fried tofu with gochujang sauce topped with scallions and sesame seeds.

    I can't wait for you to try this easy Vegan Gochujang Tofu! It's the best quick & easy weeknight dinner when you're craving something delicious, spicy, and saucy, yet still packed with protein. Enjoy!

    -TSG

    More tofu recipes you will love:

    • a bowl of peanut butter tofu, rice noodles, peanuts, and scallions
      Spicy Baked Peanut Tofu
    • A bowl of white rice filled with black pepper tofu, green beans, and basil
      Black Pepper Tofu & Green Beans
    • bowl of pesto pasta topped with cubed crispy tofu basil and pine nuts
      Vegan Pesto Tofu Pasta
    • platter of fresh rolls with basil, tofu, and fresh vegetables with a side of peanut sauce, limes, peanuts, and fresh purple flowers on top
      Vegan Tofu Spring Rolls

    If you loved this recipe, please leave a 5-star review on the recipe card. I always appreciate your feedback and support! You can also follow along on my Instagram, Facebook, TikTok, and Pinterest, or sign up for our newsletter!

    bowl of rice topped with gochujang tofu, two lime slices, scallions, and sesame seeds.

    Vegan Gochujang Tofu

    This 30-minute Vegan Gochujang Tofu combines crispy pan-fried tofu with a spicy gochujang tahini marinade for a delicious dinner recipe!
    5 from 1 vote
    Print Pin
    Course: Main Course, Vegetarian Lunch + Dinner
    Cuisine: Asian Fusion, Korean
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 servings
    Author: Megan Horowitch

    Ingredients 
    US Customary - Metric

    Crispy Tofu:

    • 14 ounces extra firm tofu pressed & cubed
    • 1 ½ Tablespoons cornstarch
    • ½ teaspoon salt reduce to ½ teaspoon for a less salty dish
    • ¼-1/2 teaspoon gochugaru optional

    Gochujang Sauce:

    • 2 cloves garlic finely minced
    • ¼ cup water
    • 2 Tablespoons soy sauce or tamari
    • 1 ½ Tablespoons gochujang
    • 1 Tablespoon tahini
    • 1 Tablespoon brown sugar can reduce to ½ Tablespoon for a less sweet sauce
    • 1 Tablespoon lime juice juice of ½ large lime

    Optional Toppings:

    • chopped scallions
    • sesame seeds

    Instructions

    • Cut the tofu in half lengthwise and press it between paper towels for about 8-10 minutes to remove any excess moisture.
    • While the tofu is being pressed, mince the garlic and make the gochujang sauce. To make the gochujang sauce whisk together the water, soy sauce, gochujang, tahini, brown sugar, and lime juice. Set aside for later.
    • Take the pressed tofu and cut it into cubes. Then add to a bowl and coat with the cornstarch, salt, and gochugaru.
    • Add the oil to a pan and turn to medium heat. Once the oil is hot, add the tofu and cook until crispy, about 10 minutes. The trick to really crispy tofu is to not move it around in the pan too often and really let it cook on each side for 2-3 minutes until golden brown.
    • Once the tofu is crispy, add in the minced garlic and continue cooking with the tofu for another 2 minutes.
    • Then, add the gochujang sauce. Stir with the tofu and cook everything together for another minute until thickened. Then, remove the pan of gochujang tofu from the heat.
    • Serve the gochujang tofu as is or serve over rice and top with scallions or sesame seeds to enjoy!

    Notes

    • Please see the blog post for substitution ideas and more recipe tips.
    • This dish can be stored in a closed container in the fridge for 4 days or in the freezer for up to 1 month.
    • It's best enjoyed right after making as the tofu will lose a bit of its crispiness when sitting in the sauce.

    Nutrition

    Serving: 1serving tofu (no rice or toppings) | Calories: 115kcal | Carbohydrates: 12g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 863mg | Potassium: 228mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 54IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 2mg
    Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!
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    Hi, I'm Megan! I believe eating plant-based food can be enjoyable for everyone. Eating plants doesn't have to be hard and it certainly shouldn't be boring. I am here to help you on your journey to eating food you actually feel good about and to make cooking at home fun again! 

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