Gochujang tofu is a spicy Korean tofu dish that’s easy to make and packed with flavor. Crispy tofu cubes are pan-fried until golden, then tossed in a sweet and spicy gochujang sauce. Perfect for quick dinners and meal prep!
Table of contents
Gochujang tofu is my go-to when I want something spicy, crispy, and meat-free. Each bite is golden and chewy on the outside and glazed with a spicy-sweet gochujang sauce.
In Korean it's known as 고추장 두부볶음 (gochujang dubu bokkeum), which means stir-fried tofu in gochujang sauce.
This dish comes together with simple pantry ingredients like soy sauce, garlic, and mirin, and is best made pan-fried for the crispiest texture. You can also air fry it, but the skin won’t come out as crispy.
It’s a quick and easy tofu recipe that works for weeknight dinners or meal prep. I like making a batch ahead and tossing it in sauce just before eating so it stays nice and firm.
If you love spicy Korean flavors, be sure to try my gochujang salmon, gochujang chicken or gochujang pasta. You can also explore my collection of Korean home cooking recipes, and if you want a fun recipe try these Gochujang Caramel Cookies.
Why you'll love this recipe
- Crispy & chewy texture – The potato starch gives the tofu a perfect crunchy crust with a chewy texture. It’s great for soaking up all the sauce.
- Bold Korean flavor – The gochujang sauce is spicy, sweet and with a hint of umami.
- Quick and easy – Simple ingredients and a fast pan-fry make this tofu recipe perfect for weeknights.
- Perfect for rice bowls – Serve it with rice, noodles, or Korean side dishes for a full meal.
Ingredient round-up
- Firm tofu – Use extra-firm tofu and press out water for best texture.
- Potato starch – Adds a crispy, chewy crust when pan-fried or air-fried. Can be left out, but the texture won’t be as authentic.
- Gochujang paste – Korean red chili paste that's spicy, sweet and fermented. You can find gochujang online or in most Asian grocery stores.
- Gochugaru flakes – Korean chili flakes add heat and depth. Optional, but highly recommended for extra flavor and spiciness.
- Soy sauce – I recommend using light soy sauce or low sodium soy sauce.
- Honey or maple syrup – Balances the heat with sweetness. You can also use corn syrup or brown rice syrup instead.
- Mirin – Optional, but highly recommended for a lovely flavor.
- Ketchup – Any kind of ketchup works and it’s great to add sweetness.
How to make Gochujang Tofu
- Cut tofu into small pieces, then rest on paper towel for 10 minutes to remove excess moisture.
- Coat cubes evenly with potato starch, then pan-fry over medium-high heat until golden brown and crispy. Set aside.
- In the same pan, stir-fry garlic for 30 seconds. Add gochujang, soy sauce, ketchup, mirin, water, honey, and gochugaru. Simmer for 1–2 minutes.
- Add tofu back in and toss to coat. Garnish with sesame seeds and green onions and serve.
Substitutes & Variations
- Make it vegan – Use maple syrup, brown rice syrup or corn syrup instead of honey to keep the dish fully plant-based.
- Adjust the heat – Skip the gochugaru flakes for a milder sauce, or add more for extra spice.
- Extra crunch – Toss in quick stir-fried vegetables or top with thinly sliced cucumber or kimchi.
- Switch up the sauce – Try the same tofu base with other sauces like teriyaki, jajjang, or sweet chili.
Success Tips & Tricks
- Use a non-stick pan – This helps prevent the tofu from sticking while it cooks.
- Don’t overcrowd the pan – Potato starch is quite sticky until it gets crispy. Keep tofu pieces separated so they don’t stick to each other and cook evenly.
- Use potato starch – Potato starch gives the tofu that signature chewy crunch. Corn starch doesn’t give the same chewy texture. You can still use it, but it’ll be firmer and crunchier.
- Sauce just before serving – Toss tofu in sauce only when ready to eat to maintain crispiness.
What to Serve It With
This spicy tofu recipe goes really well with plain rice or noodles. Make it a full meal by serving it with a side of:
Frequently asked questions
You can, but pan-frying gives the best texture. For air frying, cook at 400°F (200°C) for 10–12 minutes, flipping once, then toss in sauce before serving.
It's medium-spicy. Adjust the heat by using less gochugaru or more honey.
Yes, but the tofu won't be as crispy or chewy.
Store in an airtight container for up to 3 days. Reheat in a pan for a few minutes.
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Recipe
Korean Gochujang Tofu Recipe (고추장 두부볶음)
Ingredients
- 1 block firm tofu drained and pressed
- 3 tablespoon potato starch
- 2 tablespoon vegetable oil for frying
- 1 green onion chopped
- 1 teaspoon toasted sesame seeds
Gochujang Glaze
- 2 tablespoon gochujang
- 1 tablespoon minced garlic
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 2 tablespoon mirin
- 1 tablespoon water
- 2 tablespoon honey
- 1 tablespoon gochugaru flakes Korean red pepper flakes
Instructions
- Cut the tofu into bite-sized cubes and pat dry with a paper towel. Toss the tofu in potato starch until evenly coated.
- Heat oil in a pan over medium heat. Fry the tofu until crispy and golden brown on all sides, for about 4-5 minutes per side. Remove and set aside.
- In the same pan, stir-fry garlic in a little oil for 30 seconds. Add gochujang, ketchup, soy sauce, mirin, water, honey and gochugaru. Simmer for 1-2 minutes until thickened.
- Add the crispy tofu back into the pan and toss until fully coated in the sauce.
- Sprinkle with green onions and sesame seeds. Serve hot with rice or noodles.
Notes
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Make Ahead: Tofu can be cooked up to 1 day ahead and stored separately from the sauce to keep it crispy.
- Storing leftovers: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat tofu in the air fryer or oven until crispy; warm the sauce separately before tossing.
- Nutrition information is estimative and provided for reference only.
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