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Hot & Crispy Gochujang Tofu – Easy Korean-Inspired Recipe

Hot & Crispy Gochujang Tofu – Easy Korean-Inspired Recipe

Crispy oven-baked tofu tossed in a sticky, spicy gochujang sauce. A Korean-inspired recipe made with gochujang, garlic, ginger, and sesame — bold flavor in every bite.
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Servings 2

Ingredients
  

Ingredients

For the Crispy Tofu

  • 1 block super firm tofu
  • 2 tbsp corn starch
  • 1/2 tsp salt
  • 1 tsp white pepper
  • A couple tbsp of oil for greasing the parchment paper

For the Gochujang Sauce

  • 4-5 stalks spring onion whites
  • 1 small shallot minced
  • 4-5 large garlic cloves minced
  • 2- inch piece ginger minced
  • 2 tbsp sesame seeds
  • 2 tbsp onion chili crunch
  • 2-3 tbsp hot gochujang
  • 3 tbsp dark soy sauce
  • 1 tbsp vegan oyster sauce
  • 1 tbsp honey
  • 1 tbsp corn starch mixed with 1/2 cup water add more water as needed to thin the sauce

For the Pepper Side (Optional, for Texture)

  • Green and red bell peppers sliced
  • 2 tbsp dark soy sauce
  • 1 tbsp vegan oyster sauce
  • 1 tbsp mirin or rice vinegar
  • 1 tsp gochugaru or 1 tsp gochujang

Instructions
 

Instructions

    Crispy Baked Tofu

    • Preheat the oven to 420°F.
    • Roughly break the tofu into pieces and toss with corn starch, salt, and white pepper until evenly coated.
    • Transfer the tofu to a parchment-lined, lightly oiled baking sheet.
    • Bake for 45 minutes total, tossing the tofu at the 35-minute mark to ensure even crisping on all sides.

    Gochujang Sauce

    • Add the spring onion whites, shallot, garlic, ginger, sesame seeds, and onion chili crunch to a pan. Cook for 2-3 minutes until fragrant.
    • Add the gochujang, dark soy sauce, and vegan oyster sauce, and mix well.
    • Stir in the honey and corn starch slurry. Cook until the sauce thickens, about 3-4 minutes.
    • Add the baked crispy tofu to the sauce and toss to coat. Garnish with spring onion greens.

    Optional Pepper Side

    • In a separate pan, add the sliced green and red peppers along with dark soy sauce, vegan oyster sauce, mirin (or rice vinegar), and gochugaru or gochujang.
    • Cook for 3-4 minutes max, just until the peppers are slightly softened but still crisp.

    Notes

    Prep time: 15 minutes Cook time: 45 minutes Total time: 1 hour  Servings: 3-4

    Tips for the Best Crispy Gochujang Tofu

    • Use super firm tofu and avoid pressing out too much moisture beforehand - the corn starch coating does the work of crisping it up in the oven.
    • Toss the tofu partway through baking to make sure every side gets crispy and golden.
    • Adjust the spice level by using a milder or hotter gochujang, and controlling how much gochugaru goes into the pepper side.
    • Add the sauce right before serving so the tofu stays crispy instead of softening.

    Serving Suggestions

    Serve this hot and crispy gochujang tofu over steamed rice with the quick-cooked peppers on the side for extra crunch and color. It also works well wrapped in lettuce cups or tossed with noodles for a heartier meal.