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Crispy Gochujang Tofu

This Gochujang Tofu features tofu, torn into smallish pieces, coated in cornstarch, pan-fried in minutes to crispy perfection, and coated in a sweet and spicy Korean-inspired sauce. I love serving it in a bowl with rice and green onions for an easy plant-based weeknight dinner!

Prep Time
10 mins
Cook Time
10 mins
Optional pressing tofu time
30 mins
Total Time
20 mins
Servings: 4 servings
Calories: 281 kcal
Course: Dinner
Cuisine: Korean

Ingredients

  • 1 lb. firm tofu pressed (see notes)
  • ¼ cup cornstarch
  • 2 tablespoons canola oil or other neutral oil of choice
  • 2 tablespoons Gochujang more or less depending on spice level preference
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon minced fresh ginger
  • 2 cloves garlic minced
  • ¼ cup ketchup
  • 2 tablespoons soy sauce
  • 3 tablespoons honey or maple syrup, or agave
  • Juice and zest of one lime about 2 tablespoons juice and 2 teaspoons zest
  • ½ cup sliced green onions
  • ¼ cup chopped fresh cilantro optional
  • green onions, cilantro, sesame seeds, lime wedges for serving, optional
  • cooked white rice for serving, optional

Instructions

    Cup of Yum
  1. Tear the 1 lb. firm tofu into bite-sized pieces into a large bowl (I like to do smaller pieces, personally). Add the ¼ cup cornstarch to the bowl and toss gently to coat.
  2. Heat the 2 tablespoons canola oil in a skillet (preferably nonstick) over medium-high heat. Add the cornstarch coated tofu and coat in the oil, then cook until crispy, about 5-10 minutes, tossing occasionally.
  3. Meanwhile, in a small bowl or glass measuring cup, mix the gochujang sauce - stir the 2 tablespoons gochujang, 1 teaspoon toasted sesame oil, 1 tablespoon minced fresh ginger, 2 cloves garlic minced, ¼ cup ketchup, 2 tablespoons soy sauce, 3 tablespoons honey, and the juice and zest of one limetogether.
  4. Once the tofu is cooked and crispy, turn off the heat. Pour in the gochujang sauce and toss to coat - it's already a relatively thick sauce, and the residual heat from the skillet will cause the sauce to thicken fully. Add the ½ cup sliced green onions and ¼ cup chopped fresh cilantro and stir together.
  5. Serve the tofu topped with extra green onions, cilantro, sesame seeds, lime wedges, over cooked white rice.

Notes

  • I recommend freezing the tofu and defrosting before cooking changes the texture to be a bit more porous and meaty, more similar to chicken.
  • Pressing the tofu is a way of removing much of the soaking liquid from the packaging so the tofu is dryer, resulting in a crisper result, though it's not 100% necessary if you are in a rush. Drain the liquid from the package, and place the tofu block on a cutting board or plate with or a clean kitchen towel on the bottom and top of the tofu, and place something heavy on top (I like using a cast iron skillet for this). Let it sit for at least 10 minutes, up to 30 minutes. The towels will absorb quite a bit of moisture from the tofu. You can also use a tofu press for this task - if you cook with tofu a lot, it can be a good investment. 
  • The spicy tofu pairs well with a cool sesame cucumber salad as a veggie side dish.
  • For a 100% vegan version, be sure to use maple syrup or agave instead of honey.

Nutrition Information

Calories 281kcal (14%) Carbohydrates 32g (11%) Protein 12g (24%) Fat 13g (20%) Saturated Fat 1g (5%) Polyunsaturated Fat 5g Monounsaturated Fat 6g Trans Fat 0.03g Sodium 649mg (27%) Potassium 152mg (4%) Fiber 2g (8%) Sugar 18g (36%) Vitamin A 285IU (6%) Vitamin C 5mg (6%) Calcium 161mg (16%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 281

% Daily Value*

Calories 281kcal 14%
Carbohydrates 32g 11%
Protein 12g 24%
Fat 13g 20%
Saturated Fat 1g 5%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 6g 30%
Trans Fat 0.03g 2%
Sodium 649mg 27%
Potassium 152mg 3%
Fiber 2g 8%
Sugar 18g 36%
Vitamin A 285IU 6%
Vitamin C 5mg 6%
Calcium 161mg 16%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.