Ready to add a burst of flavour to your weeknight meals? This Gochujang Tofu is a quick, easy, and incredibly versatile dish that’s perfect for any occasion. Whether you’re a seasoned tofu enthusiast or simply curious about plant-based cuisine, this recipe is sure to become a staple in your kitchen. So, let’s dive in and discover the magic of this Korean-inspired flavour bomb!
😋 Why I love this recipe!
This Gochujang Tofu is my go-to for a flavorful, plant-based protein boost. It’s incredibly quick and simple to whip up, making it perfect for those busy weeknights when you need a delicious dinner on the table fast. Plus, it’s incredibly versatile, pairing perfectly with a wide array of Asian-inspired dishes, from stir-fries and rice bowls to noodle dishes and lettuce wraps. It’s a fantastic way to elevate a simple meal, adding a burst of savoury, spicy, and umami goodness.
📝 Ingredient notes
Tofu: Our protein powerhouse! Choose extra-firm tofu for the best texture – it’ll hold its shape when cooked and soak up all that delicious sauce.
Oil: A neutral oil like vegetable or canola is perfect for getting that crispy tofu exterior. If you prefer a deeper flavour, try using sesame oil for both frying and in the sauce.
Gochujang: This Korean chilli paste is the star of the show! It’s sweet, savoury, and spicy all at once. Not a fan of heat? Start with less and add more to taste.
Sesame Oil: Just a touch of this nutty oil adds a wonderful aroma and depth of flavour to the sauce.
Soy Sauce: We’re using this for saltiness and umami. Feel free to swap in tamari for a gluten-free option.
Agave: A natural sweetener to balance out the heat and other flavours. Maple syrup or brown sugar would work if you haven’t got agave.
Cornstarch: This is our thickener, creating a luscious, glaze-like consistency for the sauce. Arrowroot powder can be used as a substitute.
🥣 How to make Gochujang Tofu
- Prepare the Tofu: Cut the block of tofu into 2cm cubes. Place the cubes in a bowl.
- Coat the Tofu: Add 2 tablespoons of cornstarch, a generous pinch of salt, and a pinch of black pepper to the bowl with the tofu. Gently toss the tofu until all the cubes are evenly coated with the cornstarch mixture.
- Heat the Oil: While the tofu is coating, heat 3 tablespoons of neutral oil (like vegetable or canola oil) in a large pan over medium-high heat. Make sure the oil is hot before adding the tofu.
- Fry the Tofu: Carefully place the coated tofu cubes into the hot pan, ensuring they are not touching each other to prevent sticking. Cook for 3-4 minutes, or until the bottom side is golden brown and crispy.
- Flip and Cook: Once the bottom side is crispy, gently flip each tofu cube and cook for another 3-4 minutes, or until all sides are golden brown and crispy. This should take about 10-15 minutes total. Remove the tofu from the pan and set it aside.
- Make the Sauce: While the tofu is cooking, prepare the gochujang sauce. In a separate bowl, combine 1 tablespoon of gochujang, 1 teaspoon of sesame oil, 1 tablespoon of soy sauce, 1 teaspoon of agave, 3 tablespoons of water, and 1 tablespoon of cornstarch. Whisk until the cornstarch is fully dissolved and the sauce is smooth.
- Coat the Tofu: Pour the gochujang sauce over the cooked tofu cubes. It may seem like a lot of sauce, but it will thicken as it cooks.
- Thicken the Sauce: Return the pan with the tofu and sauce to medium heat. Cook, stirring gently, for a few minutes until the sauce thickens and becomes glossy. Be careful not to let the sauce burn.
- Serve Immediately: Once the sauce is thickened and the tofu is well coated, remove from heat. Serve the gochujang tofu immediately while hot and enjoy its crispy, flavorful goodness.
💡 Tips for getting it right!
- Don’t Crowd the Pan: Fry the tofu in batches if necessary to ensure even browning and prevent sticking.
- Double the Sauce: This recipe makes enough sauce to perfectly coat the tofu. If you want extra for dipping or drizzling, simply double the sauce ingredients.
🎨 Potential variations
- Peanut Gochujang Tofu: Stir in a tablespoon of creamy peanut butter to the sauce for a nutty, Thai-inspired flavour profile.
- Sesame Ginger Gochujang Tofu: Add a knob of freshly grated ginger to the sauce along with the sesame oil for a warming, fragrant kick.
🍽️ How to use Gochujang Tofu
This versatile Gochujang Tofu is a flavour explosion that can be enjoyed in so many ways! Toss it into a vibrant stir-fry with crisp veggies and fluffy rice, or in my Spicy Korean Ramen or Firecracker Tofu. But honestly, it’s so good, you might just find yourself sneaking a few bites straight from the pan before it even makes it to the table. I ate quite a few while writing this…
🤔 Frequently asked questions
What is gochujang and where can I find it?
Gochujang is a fermented Korean chilli paste with a sweet, savoury, and spicy flavor. You can usually find it in the international aisle of most grocery stores, Asian markets, or online.
How can I adjust the spiciness of the dish?
Gochujang varies in spiciness depending on the brand. Start with a smaller amount and gradually add more until you reach your desired heat level. You can also add a pinch of red pepper flakes for extra kick!
What can I serve with gochujang tofu?
This versatile dish pairs well with steamed rice, noodles, or even a fresh salad. It’s also delicious tucked into lettuce wraps or served as a topping for grain bowls.
Can I bake the tofu instead of pan-frying it?
Sort of? You can certainly bake the tofu initially instead of frying it. But when it’s time to coat in the sauce it really needs to be fried. But you can bake it to save some oil, then add it to a pan to sauce it. Simply toss the cornstarch coated tofu cubes on a baking sheet and bake at 400°F (200°C) for about 20-25 minutes, or until golden brown and crispy.Doesn’t save the washing up but maybe a little oil.
Can I make this recipe ahead of time?
While this dish is best enjoyed fresh, you can cook the tofu ahead of time and store it in the refrigerator for a few days. Simply reheat it in a pan or oven before tossing it with the sauce.
Gochujang Tofu
Equipment
Ingredients
For the tofu
- 400 g Block tofu
- 3 tbsp oil
- 2 tbsp corn starch 3 tbsp in total for the dish
For the sauce
- 1 tbsp Gochujang
- 1 tsp Sesame oil
- 1 tbsp soy sauce
- 1 tsp agave
- 3 tbsp water
- 1 tbsp corn starch 3 tbsp in total for the dish
Instructions
- Prepare: Cut tofu into 2cm cubes.
- Coat: Toss tofu with cornstarch, salt, and pepper.
- Heat: Heat oil in a large pan over medium-high heat.
- Fry: Cook tofu for 3-4 minutes per side until golden brown.
- Make sauce: Whisk together gochujang, sesame oil, soy sauce, agave, water, and cornstarch.
- Coat: Pour sauce over cooked tofu.
- Thicken: Cook over medium heat, stirring until sauce thickens and glazes tofu.
- Serve: Immediately, enjoy!
Notes
- Ensure oil is hot before adding tofu to prevent sticking.
- Adjust cooking time depending on the size of tofu cubes.
- If sauce is too thick, add a splash of water to thin it out.