Spicy Tofu (With Gochujang)

spicy crunchy tofu with gochujang on a plate with rice.

5 from 1 vote

Spicy Tofu (With Gochujang)

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!

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Main Course

Cuisine: Asian, Korean-Inspired

Diet: Vegan

Servings:

Calories: 492kcal

Author: Ninon Michels

Ingredients

For the crispy tofu

a 14-ounces block firm tofu (400 g)
3 heaping tablespoons cornstarch
2 ½ tablespoons oil (I used sunflower oil)

For the spicy garlic gochujang sauce

2 tablespoons soy sauce
2 tablespoons mirin (or saké)
2 tablespoons cane sugar (or brown sugar / maple syrup)
1 tablespoon gochujang
2 tablespoons tomato paste
4 medium cloves of garlic (grated)
¼ cup water
2 tablespoons toasted sesame oil

To garnish

chopped scallions
sesame seeds
cilantro

US Customary - Metric

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!

Nutrition