This Korean-inspired Spicy Tofu is your new weeknight favorite! Crispy, pan-fried tofu is tossed in a rich, gochujang garlic sauce that’s spicy, savory, and slightly sweet. Ready in just 20 minutes, it’s vegan, and perfect for busy nights over a bowl of steaming rice. Quick, satisfying, and packed with bold flavors!
Why you should try this recipe
- 100% vegan dish – A fully plant-based recipe packed with flavor and satisfying heartiness. It pairs perfectly with rice (whether plain, fragrant Coconut Rice, or Mushroom Fried Rice), Roasted Eggplant, or any of your favorite sides (hello, Korean Cucumber Salad!) for a wholesome, well-rounded meal.
- Super crispy tofu, simplified – Learn the secrets to irresistibly crunchy tofu – no tofu press required! This pan-fried technique delivers maximum crispiness with minimal effort, perfect for those who crave convenience.
- Quick, easy, and flavor-packed – This Spicy Tofu is ready in under 30 minutes, your go-to for a fast and flavorful dinner that doesn’t compromise on taste or nutrition.
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The ingredients you’ll need
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Tofu – Use firm or extra-firm tofu for the best results—it holds its shape beautifully during cooking and crisps up perfectly.
- Gochujang – A Korean chili paste made from fermented soybeans, rice, and chili peppers. It’s spicy, savory, and packed with umami. While there’s no true substitute, you can approximate the flavor with a homemade mix of: ½ tablespoon sriracha + ½ tablespoon miso + ½ teaspoon sugar (or any sweetener of choice).
- Cane sugar – Adds a subtle caramel-like sweetness to the sauce. Feel free to swap it with brown sugar or maple syrup.
- Mirin – A sweet rice wine that adds depth and umami. You can substitute it with sake or omit it altogether, though the sauce will lose some complexity. Looking for more ways to use mirin? Try it in my Creamy Peanut Noodles or Miso Glazed Eggplant With Ginger!
- Oil – I used sunflower oil, but any neutral vegetable oil (like avocado or grapeseed) works well for frying.
- Cornstarch – The secret to ultra-crispy tofu! Potato starch is a decent substitute, but cornstarch delivers the crispiest results. Avoid arrowroot, as it can turn gummy and won’t achieve the same texture.
- Toasted sesame oil – Adds a nutty, aromatic finish to the sauce. For the richest, most authentic flavor, look for a bottle from an Asian supermarket—it’s typically more robust and deeply toasted.
Love tofu? Check out my Vegan Butter Chicken!
How to make Spicy Tofu?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Step 1. Pat the tofu dry with kitchen paper to remove excess moisture. Press firmly and squeeze out as much water as possible—the drier the tofu, the crispier it will be when pan-fried.
Step 2. Using a kitchen knife, cut the tofu into 1-inch (2.5 cm) cubes. Slice the block into even slabs about 1 inch (2.5 cm) thick. Then, stack the slabs and slice them into strips before cutting across the strips to form uniform cubes.
Step 3. Coat the tofu with cornstarch. Place the tofu cubes in a bowl and sprinkle with cornstarch. Use your hands to toss and evenly coat each piece, ensuring all sides are lightly covered for maximum crispiness when pan-fried.
Step 4. Pan-fry the tofu. Heat oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and cook for 5 minutes without stirring to allow a crispy crust to form. Flip the tofu—some pieces may stick together due to the cornstarch, but they can be easily separated later. Cook for another 5 minutes until golden and crispy on the other side.
Step 5. Prepare the sauce. While the tofu is cooking, combine all the sauce ingredients (except the toasted sesame oil) in a saucepan. Bring to a simmer and cook for 2 minutes, until the sugar dissolves and the sauce thickens and binds together.
Step 6. Combine and serve the spicy tofu. Add the toasted sesame oil to the sauce and mix well. Pour the sauce immediately over the tofu and stir to coat each piece evenly. Serve right away, garnished with spring onion and sesame seeds.
Nim Keys – Useful Spicy Tofu Tips
- Pat the tofu dry – For the crispiest results, press out as much water as possible using kitchen paper. Dry tofu cooks up crunchier, so don’t skip this step!
- Use a non-stick pan – A non-stick pan helps prevent tofu from sticking and ensures an even, golden crisp. If you prefer, a well-seasoned cast iron skillet can work too, though tofu may stick a little more.
- Don’t overcrowd the pan – Give your tofu space to cook evenly. I used a 12-inch (30 cm) non-stick skillet, but if your pan is smaller, cook in batches to avoid overcrowding.
- Adjust the spiciness – This Spicy Tofu recipe offers a medium level of heat, but you can easily customize it. Add more gochujang for extra spice, or use less for a milder flavor.
- Serve immediately – The tofu will lose its crispiness if left in the sauce for too long. For maximum crunch, add the sauce at the last minute and serve right away!
Wine Pairing🍷
RIESLING
An off-dry Riesling pairs perfectly with this Spicy Tofu, as its subtle sweetness balances the heat of gochujang, while its crisp acidity enhances the umami-rich sauce. The fruity notes complement the bold, savory flavors of the dish.
Wine Appelation Suggestion:
Recipe FAQs
For a Korean-inspired meal, pair this spicy tofu with Oi-Muchim (Korean cucumber salad) or savory Pajeon (Korean Scallion Pancakes). For a quick and satisfying weeknight dinner, serve it over fluffy steamed rice, or alongside fragrant Oven-Baked Coconut Rice.
The tofu in this recipe is meant to be enjoyed crispy, and reheating it will cause it to lose its crunch. If you don’t mind the tofu softening, you can reheat it in a pan with a splash of water, heating it through until warm. However, for the best texture, it’s best enjoyed straight from the pan!
Yes, you can reduce the amount of oil to 2 tablespoons. While 2 ½ tablespoons give extra crispiness, 2 tablespoons will still make the tofu delicious.
More Asian-Inspired Recipes
If you tried this Spicy Tofu or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!
Spicy Tofu (With Gochujang)
PRINT SAVEINGREDIENTS
For the crispy tofu
- a 14-ounces block firm tofu (400 g)
- 3 heaping tablespoons (25 g) cornstarch
- 2 ½ tablespoons (35 ml) oil (I used sunflower oil)
For the spicy garlic gochujang sauce
- 2 tablespoons (30 ml) soy sauce
- 2 tablespoons (30 ml) mirin (or saké)
- 2 tablespoons (25 g) cane sugar (or brown sugar / maple syrup)
- 1 tablespoon (15 g) gochujang
- 2 tablespoons (35 g) tomato paste
- 4 medium cloves of garlic (grated)
- ¼ cup (60 ml) water
- 2 tablespoons (30 ml) toasted sesame oil
To garnish
- chopped scallions
- sesame seeds
- cilantro
INSTRUCTIONS
- Pat the tofu dry with kitchen paper to remove excess moisture. Press firmly and squeeze out as much water as possible—the drier the tofu, the crispier it will be when pan-fried.
- Using a kitchen knife, cut the tofu into 1-inch (2.5 cm) cubes. Slice the block into even slabs about 1 inch (2.5 cm) thick. Then, stack the slabs and slice them into strips before cutting across the strips to form uniform cubes.
- Coat the tofu with cornstarch. Place the tofu cubes in a bowl and sprinkle with cornstarch. Use your hands to toss and evenly coat each piece, ensuring all sides are lightly covered for maximum crispiness when pan-fried.
- Pan-fry the tofu. Heat oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and cook for 5 minutes without stirring to allow a crispy crust to form. Flip the tofu—some pieces may stick together due to the cornstarch, but they can be easily separated later. Cook for another 5 minutes until golden and crispy on the other side.
- Prepare the sauce. While the tofu is cooking, combine all the sauce ingredients (except the toasted sesame oil) in a saucepan. Bring to a simmer and cook for 2 minutes, until the sugar dissolves and the sauce thickens and binds together.
- Combine and serve the spicy tofu. Add the toasted sesame oil to the sauce and mix well. Pour the sauce immediately over the tofu and stir to coat each piece evenly. Serve right away, garnished with spring onion and sesame seeds.
NOTES
- Pat the tofu dry – For the crispiest results, press out as much water as possible using kitchen paper. Dry tofu cooks up crunchier, so don’t skip this step!
- Use a non-stick pan – A non-stick pan helps prevent tofu from sticking and ensures an even, golden crisp. If you prefer, a well-seasoned cast iron skillet can work too, though tofu may stick a little more.
- Don’t overcrowd the pan – Give your tofu space to cook evenly. I used a 12-inch (30 cm) non-stick skillet, but if your pan is smaller, cook in batches to avoid overcrowding.
- Adjust the spiciness – This Spicy Tofu recipe offers a medium level of heat, but you can easily customize it. Add more gochujang for extra spice, or use less for a milder flavor.
- Serve immediately – The tofu will lose its crispiness if left in the sauce for too long. For maximum crunch, add the sauce at the last minute and serve right away!