Spicy Gochujang Sesame Tofu. Fried tofu smothered in a delicious, spicy saucy gochujang based sauce with a hint of sesame. This vegan gochujang Korean tofu is quick to make in under 30 minutes or less and is fantastic for lunch or dinner. It is also great for meal prep too!
If you’re not a fan of spice but you love tofu, check out these delicious tofu recipes:
JAPANESE STICKY TERIYAKI TOFU
SWEET AND STICKY TOFU
ASIAN BREADED TOFU NUGGETS
SILKEN TOFU WITH ONION AND GARLIC
I’ve been on a real kick with tofu lately! I just love finding new ways to make it delicious since it’s a fantastic source of plant-based protein! I was trying to find new ways to enjoy this ingredient and I thought, ‘Why not make a Korean-style tofu with gochujang paste as the base?’. And so off to the kitchen I did to experiment and what a tasty delight! I should not be shocked to be honest because gochujang is so good on its own if you lick it off the spoon anyway!
Quick and Easy to make!
This gochujang tofu recipe comes together very quickly and there are many steps involved! Just pat dry that block of extra firm tofu, slice it into bite sized rectangles. Then in another bowl, whisk together your sauce ingredients. Fry the tofu blocks in oil until golden and crispy, about 20 minutes and then pour in that sauce and let it simmer. Then serve to enjoy!
This tofu gochujang is really that simple and totally worth trying if you enjoy tofu and spice! There is also no gochujang tofu marinade involved! If you love Korean flavours, then this is truly the recipe for you!
Tips for making gochujang glazed tofu
- Below I’ll share some tips to best the best spicy sweet gochujang tofu recipe! These tips are only meant to guide you:
- Use extra firm tofu for this gochujang and tofu recipe. I would not recommend using medium or soft tofu. Even firm tofu may be difficult to work with but feel free to try!
- Pat dry that tofu before frying. This is the trick to getting it crispier!
- Be patient when browning the tofu. Brown on both sides for 20 minutes over medium heat. Avoid using high heat or you will burn the tofu.
- Use a whisk to blend your sauce ingredients well. Otherwise you may have chunks of gochujang paste swimming in your sauce.
- After pouring your glaze over your tofu, let it simmer and reduce for 2-3 minutes to thicken it. If you don’t thicken it, the sauce will slide right off the tofu.
FAQ
Is Gochujang spicy?
Yes, gochujang paste is spicy but very delicious! You can also find this paste is a variety of spice levels from mild to very hot.
What can I do with spicy tofu?
You can serve it over rice, noodles or have this dish with veggies! It’s a very versatile protein dish!
Is Gochujang vegetarian?
Yes, gochujang is actually vegan.
For this recipe
You will need the following ingredients for my gochujang tofu bowl:
- 450 grams tofu, extra firm, sliced into rectangles
- 1 stalk green onions, sliced (optional garnish)
- ½ tablespoon cooking oil
Gochujang glaze:
- 1 tablespoon gochujang
- 1 tablespoon soy sauce
- ½ teaspoon gochugaru
- 1 teaspoon sesame oil
- ½ cup water
- 1 tablespoon sesame seeds
- ½ tablespoon cornstarch
- 1 teaspoon sugar
How to make Gochujang spicy Korean tofu
- Strain the water from your tofu and allow the tofu to sit in a colander for a couple of minutes. Then pat dry with a clean towel. Slice into bite size rectangles.
- In a small bowl, whisk together your glaze ingredients until well combined.
- Then in a non-stick pan set over medium heat, add your cooking oil. Once the oil is hot, carefully lower tofu into the pan and fry on both sides for 7 minutes, or golden crispy brown.
- Once tofu is golden and crispy, pour in the glaze and let it simmer over medium heat for 2-3 minutes until thick, smooth and glossy.
- Transfer to a serving bowl and garnish with green onions (optional).
Other recipes you may like!
I also share other recipes like this gochujang tofu with scallions so check them out below:
TOFU KATSU SANDO
HOISIN TOFU LETTUCE WRAPS
TOFU KATSU
CHINESE SALT & PEPPER TOFU
MALAYSIAN CURRY TOFU
Give it a try!
Well, I hope you give my Spicy Gochujang Sesame Tofu a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed my gochujang braised tofu, please share it with your family and friends or on social media!
Take a picture if you've made my recipe and tag me on Instagram @ChristieAtHome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my gochujang Korean tofu, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
*This post for my gochujang tofu stir fry contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs
Spicy Gochujang Sesame Tofu (30-min. Recipe)
Ingredients
- 450 grams tofu extra firm, sliced into rectangles
- 1 stalk green onion sliced (optional garnish)
- ½ tablespoon vegetable oil
Gochujang glaze:
- 1 tablespoon gochujang
- 1 tablespoon regular soy sauce (not dark soy sauce)
- ½ teaspoon gochugaru
- 1 teaspoon sesame oil
- ½ cup water
- 1 tablespoon sesame seeds
- ½ tablespoon cornstarch
- 1 teaspoon white granulated sugar
Instructions
- Strain the water from your tofu and allow the tofu to sit in a colander for a couple of minutes. Then pat dry with a clean towel. Slice into bite size rectangles.
- In a small bowl, whisk together your glaze ingredients until well combined.
- Then in a non-stick pan set over medium heat, add your cooking oil. Once the oil is hot, carefully lower tofu into the pan and fry on both sides for 7 minutes, or golden crispy brown.
- Once tofu is golden and crispy, pour in the glaze and let it simmer over medium heat for 2-3 minutes until thick, smooth and glossy.
- Transfer to a serving bowl and garnish with green onions (optional).
Notes
- Use extra firm tofu for this gochujang and tofu recipe. I would not recommend using medium or soft tofu. Even firm tofu may be difficult to work with but feel free to try!
- Pat dry that tofu before frying. This is the trick to getting it crispier!
- Be patient when browning the tofu. Brown on both sides for 20 minutes over medium heat. Avoid using high heat or you will burn the tofu.
- Use a whisk to blend your sauce ingredients well. Otherwise you may have chunks of gochujang paste swimming in your sauce.
- After pouring your glaze over your tofu, let it simmer and reduce for 2-3 minutes to thicken it. If you don’t thicken it, the sauce will slide right off the tofu.
Heidi | The Frugal Girls
This really is such a fabulous quick and easy dinner recipe. I loved your idea to use the gochujang as the base!
Laura
Thanks so much for sharing this recipe!
Near my workspace we have a Korean restaurant that has the best Tofu I had ever tasted before (maybe except for the one I ate j. Malaysia) and usually it's sold out quickly. By now I can make a similar tofu by myself and I feel that this tofu is even better, it has just the perfect taste and even my husband who usually doesn't like tofu, likes it 😉
So thanks Christie for this recipe and all the other recipes I love!
christieathome
Thank you Laura for this very kind comment! Reading this really warmed my heart and I'm so thankful for it. I am really glad to hear you enjoyed this recipe of mine along with my others! Also happy that your husband enjoyed it too!!!
Laura
Dear Christie, thanks for this and all of the other may recipes from your blog, so far I loved all of them!
Near my workspace we have a Korean restaurant and they sell the best Tofu I ever tasted (maybe with exception to the tofu I used to eat in Malaysia that is equally good) and unfortunately it is quickly sold out. So it is so nice for me to be able to cook this quite similar and as I feel even better tasting recipe.
Even my husband likes this even though usually he does not like tofu. So great compliments for this recipe and thanks for sharing it 🙂
Suzie D
New to tofu and this recipe sounded good … and it was delicious! Followed recipe exactly and the flavors were on target. My only problem was that I didn’t know what to serve with it.
christieathome
Amazing, thanks so much for making my recipe Suzie! This dish serves well with steamed rice or even noodles and any veggies of your choice!
CG Kennedy
I’ve been trying to figure out how to properly cook tofu, and this was the perfect way to learn! Super simple and sooo delicious and crispy. Just the right balance of subtle spice and nuttiness. I didn’t end up needing a full 20 minutes on each side for my tofu to get crisp, but it probably depends on your stovetop. Will certainly be making this one regularly!
christieathome
Amazing, thanks so much for making my recipe CG and glad you enjoyed it! Also happy to read that it didn't take you the full 20 minutes 🙂 Definitely depends on each one's stove top and the heat intensity. Thanks for sharing this note with me!