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Crispy Gochujang Korean Tofu

A flavorful and crispy baked tofu dish coated in a rich gochujang sauce, perfect for a weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Tofu
  • 1 block firm tofu Buy firm or extra-firm for best texture.
  • 2 tablespoons gochujang Use a good quality paste for real depth.
  • 1 tablespoon soy sauce Regular soy for salt.
  • 1 tablespoon sesame oil Use dark sesame for stronger flavor.
  • 1 tablespoon maple syrup or honey Use maple syrup for vegan option.
  • 1 tablespoon cornstarch Helps achieve crunchy exterior.
For the Vegetables and Garnish
  • 2 cups vegetables of your choice (e.g., bell peppers, carrots, broccoli) Pick firm, fresh veggies.
  • 4 cups cooked rice For serving.
  • 2 tablespoons sesame seeds For garnish.
  • 2 tablespoons green onions For garnish, thinly sliced.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Drain and press the tofu to remove excess moisture. Cut it into 1-inch cubes.
  3. In a bowl, mix gochujang, soy sauce, sesame oil, and maple syrup/honey.
  4. Toss the tofu cubes in the sauce until well coated.
  5. Sprinkle cornstarch over the tofu cubes and toss again.
Baking
  1. Arrange the tofu on a lined baking sheet and bake for 25–30 minutes until crispy, turning halfway through.
Cooking Vegetables
  1. While the tofu bakes, stir-fry your choice of vegetables until tender.
Serving
  1. Serve the crispy tofu over cooked rice, topped with vegetables, sesame seeds, and sliced green onions.

Notes

Pressing tofu is essential for crispiness. Store leftovers in airtight containers for up to 4 days.