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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 2 votes
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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!