If you’re looking for a bold, flavor-packed dish that’s quick and satisfying, Gochujang Tofu is about to become your new favorite. This dish is the perfect balance of sweet, spicy, and savory, all wrapped up in crispy tofu bites coated in a rich, umami-packed sauce. Whether you’re a tofu lover or still on the fence, trust me—this recipe will convert you.
Disclosure: This post contains affiliate links.If you click and make a purchase, I may earn a small commission at no extra cost to you.
The best part? It’s ridiculously easy to make! With just a handful of ingredients and minimal effort, you’ll have a restaurant-worthy dish on the table in no time. Serve it over rice, tuck it into a wrap, or enjoy it on its own—either way, it’s a winner.
Why You’ll Love Gochujang Tofu
Packed with Flavor: Gochujang brings a deep, spicy-sweet kick that makes every bite irresistible.
Quick & Easy: Perfect for busy weeknights—ready in about 20 minutes!
Crispy & Satisfying: Golden tofu bites that stay crispy even when coated in sauce.
Versatile: Serve it over rice, in lettuce wraps, or even as a protein-packed snack.
Plant-Based & Protein-Rich: A great option for vegetarians and vegans looking for a high-protein meal.
Ingredients in Gochujang Tofu
This dish is all about bold flavors with simple ingredients that come together effortlessly.
Tofu: The star of the show! Firm or extra-firm tofu works best for that perfect crisp texture.
Cornstarch: A light coating ensures crispy, golden tofu when pan-fried.
Gochujang: This Korean chili paste brings a deep, smoky heat with a touch of sweetness.
Soy Sauce: Adds a rich umami depth to the sauce.
Maple Syrup or Honey: Balances out the spice with a subtle sweetness.
Rice Vinegar: A splash of acidity brightens up the flavors.
Garlic & Ginger: The dynamic duo that adds warmth and depth.
Sesame Oil: Enhances the overall flavor with its nutty aroma.
Green Onions & Sesame Seeds: The perfect finishing touch for freshness and crunch.
Instructions
Press the Tofu: Wrap tofu in a clean kitchen towel and place something heavy on top for about 10 minutes to remove excess moisture.
Cut & Coat: Slice tofu into cubes and toss with cornstarch to create a light, crispy coating.
Pan-Fry the Tofu: Heat oil in a pan over medium-high heat. Cook tofu until golden brown and crispy on all sides. Set aside.
Make the Sauce: In the same pan, sauté garlic and ginger until fragrant. Stir in gochujang, soy sauce, maple syrup, rice vinegar, and sesame oil. Let it simmer for a minute.
Coat the Tofu: Add the crispy tofu back into the pan, tossing until evenly coated in the sauce.
Serve & Garnish: Transfer to a plate and top with chopped green onions and sesame seeds. Serve immediately and enjoy!
How to Serve Gochujang Tofu
Over Steamed Rice: The classic pairing—perfect for soaking up all that delicious sauce.
In a Lettuce Wrap: Wrap the tofu in crisp lettuce leaves for a lighter, crunchy option.
With Noodles: Toss it with stir-fried noodles for an extra hearty meal.
As a Snack: Eat it on its own with a side of extra dipping sauce.
With Roasted Vegetables: Pair with broccoli, carrots, or bell peppers for a well-rounded meal.
Additional Tips
Press the Tofu Well: Removing moisture helps the tofu crisp up beautifully.
Don’t Overcrowd the Pan: Fry the tofu in batches if needed for the best crisp texture.
Adjust the Spice: Add more gochujang for extra heat or a bit more sweetener to mellow it out.
Air Fryer Option: For a healthier version, air fry the tofu at 400°F for 12-15 minutes, shaking halfway.
Make It Gluten-Free: Swap soy sauce for tamari or coconut aminos.
FAQ
Q1: Can I bake the tofu instead of frying it?
A1: Yes! Bake at 400°F for about 25 minutes, flipping halfway, until crispy.
Q2: How spicy is gochujang?
A2: It has a mild to medium heat with a sweet, smoky undertone. You can adjust the amount based on your spice preference.
Q3: Can I use a different protein instead of tofu?
A3: Absolutely! Try it with tempeh, seitan, or even chickpeas for variety.
Q4: How do I store leftovers?
A4: Store in an airtight container in the fridge for up to 3 days.
Q5: How do I reheat it?
A5: Reheat in a pan over medium heat to keep the tofu crispy. The microwave works, but it may soften the texture.
Q6: Can I make this ahead of time?
A6: Yes! Prep the sauce and tofu separately, then combine just before serving.
Q7: What can I substitute for gochujang?
A7: A mix of sriracha, miso paste, and a bit of honey can work in a pinch, though the flavor won’t be exactly the same.
Q8: Can I add vegetables?
A8: Definitely! Bell peppers, carrots, or bok choy would be great additions.
Q9: Is this dish vegan?
A9: Yes! Just make sure to use maple syrup instead of honey.
Q10: Can I double the sauce?
A10: Absolutely! If you like extra saucy tofu, just double the sauce ingredients.
Final Thoughts
Gochujang Tofu is one of those dishes that hits all the right notes—spicy, sweet, savory, and completely addictive. Whether you’re making it for a quick weeknight dinner or meal prepping for the week, it’s a guaranteed crowd-pleaser. So grab your chopsticks (or a fork—no judgment here) and dig in!
Print
Gochujang Tofu
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This Cherry Tomato Pasta is a simple yet flavorful dish that’s perfect for busy weeknights. Juicy cherry tomatoes burst into a light, savory sauce, coating tender pasta with fresh basil and garlic for a delicious homemade meal. This easy, healthy recipe is ideal for lunch or dinner, packed with nutrients and vibrant Mediterranean flavors. Try this high-protein recipe for a quick dinner idea that’s both satisfying and wholesome.
Ingredients
- 12 oz pasta (spaghetti, penne, or your choice)
- 2 tbsp olive oil
- 3 cups cherry tomatoes, halved
- 4 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese (optional)
- 1/2 cup reserved pasta water
Instructions
- Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
- In a large pan, heat olive oil over medium heat. Add garlic and red pepper flakes, sautéing for 30 seconds until fragrant.
- Add cherry tomatoes, salt, and black pepper. Cook for 6-8 minutes, stirring occasionally, until tomatoes soften and release juices.
- Add the cooked pasta and reserved pasta water, stirring to combine. Let it cook for 2 more minutes until the sauce thickens slightly.
- Remove from heat, stir in fresh basil, and top with Parmesan if using.
- Serve warm and enjoy!
Notes
- For extra protein, add grilled chicken or shrimp.
- Use whole wheat or gluten-free pasta for a healthier alternative.
- A splash of balsamic vinegar enhances the tomato flavor.
Nutrition
- Serving Size: 1 plate
- Calories: 350 kcal
- Sugar: 6g
- Sodium: 300 mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5mg