gochujang tofu

I really love Korean cuisine and this amazing Korean-style spicy tofu is so delicious and easy to make. I usually eat it with some rice and veggies.

Korean Style Spicy Tofu

oz firm tofu (275 g)

tsp cane or brown sugar

tbsp tamari or soy sauce

tbsp gochujang (I told you how to replace it above)

water (125 ml)

tbsp extra virgin olive oil

¼ onion, finely chopped

chives (optional)

Sesame seeds (optional)

Slice the tofu and bake it for about 15 minutes and for another 5 minutes on the other side. Cook longer if needed until golden brown. Feel free to fry or sauté the tofu in a frying pan with some oil.

Mix the sugar, tamari, gochujang and water in a bowl. Set aside.

Heat the oil in a frying pan and cook the garlic and onion until golden brown.

Add the tofu and the sauce and cook for about 5 minutes.

Serve and garnish with some chives and sesame seeds (optional).

Hi! Thank you for this wonderful recipie. It looks awesome but I have always been cautious with soy products due to their bat reputation after some studies: https://www.google.com/amp/s/draxe.com/what-is-tofu/amp/?client=safari In your experience, do you think tofu is healthy? Thanks again!

My husband and I made this dish last night and it was delicious! Baking the tofu first and then frying it worked so well. I love the spicy flavor of gochujang!

That was delicious. Tasted so good and was super easy to make. First time I've cooked tofu, but was really happy with how it turned out.

Thanks for sharing this recipe! I really love spicy foods and Korean recipes. Whenever I watch a Korean variety show or a Korean drama that involves eating, it makes me drool and crave for it too.

This dish was VERY good and VERY easy.  I steamed some baby carrots and mixed them into the sauce and served it over rice.  So satisfying.

I made this over the weekend for a potluck and it turned out great.  Very very easy.  I sprinkled salt, pepper, onion powder and garlic powder on the tofu before I baked it and also sprayed it with cooking spray.  Here in the US we have Trader Joe's extra firm high protein tofu which works great for this recipe.  Thanks so much!

Amazing !! I've been thinking a lot about becoming vegan... Recipes like this would make it an easy decision

Simple and good! Added some cornstarch to thicken it up. 
Thank you for the channel recommendation.

Made it and doubled the recipe and it came out way too spicy for me. Husband loved it though!  Had to use a bit of corn starch to thicken

Such a simple recipe.  I used soft tofu and left out the onion. It turned out amazing!

Absolutely beautiful, I make this all the time now!!!!

This was DELICIOUS. At first I was going to make the home-made gochujang alternative but then remembered there's a Korean market around the corner from me. They had a whole selection of different gochujang types and brands. Went with the spiciest one and this recipe instantly went straight to the "Amazing" category on my recipe tracking sheet. Probably be making this recipe every couple weeks going forward.

We increased the onion and garlic slightly and our package of tofu was definitely a bit larger than what was called for. Not major changes and worked out perfectly.

The only modification I did was sauté the onion and garlic in butter instead of oil. This is my new favorite tofu recipe! So easy and so delicious.

This Korean braised tofu is quick to make yet loaded with irresistible flavors! This easy one-pan dish calls for lightly seared tofu braised in a delicious spicy-savory sauce, to be served over rice or noodles for the ultimate meal for the weekdays. Enjoy this flavorful meal in the comfort of your home with this easy recipe!

Easy Dubu Jorim (Korean Braised Tofu)

vegetable oil

onion

green onion (diced, some reserved for garnish)

green onion, toasted sesame seeds (optional,

Gochugaru (Korean chili flakes) (to taste)

tbsp sugar (if adding honey

garlic (minced)

soy sauce

mirin

tbsp sesame oil

water

Cut tofu into 1/4 inch thick pieces, and pat dry to remove moisture (this will yield a crispy exterior). Lightly season with salt and pepper and set aside.

Add all sauce ingredients into a bowl. Add onion, green onion, and chili pepper, and mix to combine.

Heat oil in a large skillet over medium heat, carefully add the tofu pieces and sear both sides until golden-brown, about 2-3 minutes.

Pour the sauce over the tofu and cook for about 5 minutes, flipping occasionally. Cover and simmer for another 2-3 minutes until the sauce is reduced to a thick consistency.

Garnish with the reserved green onions and sesame seeds, and serve immediately with rice, noodles, or any other dish of choice. Enjoy!

This baked Gochujang Korean tofu is crispy, packed with flavor and perfectly spiced. Serve it with your favorite veggies and fresh white rice for a quick and nutritious vegan dinner.

Crispy Gochujang Korean Tofu

block extra firm tofu

cornstarch

gluten free breadcrumbs (can sub regular breadcrumbs)

gochujang/red chili paste

tomato paste

vegetable broth

honey

sesame oil

rice vinegar

garlic

ginger

preheat

Preheat the oven to 400 degrees Fahrenheit.

press tofu

Remove the tofu from the package and drain off the excess liquid. Wrap in a towel and lightly press to absorb the liquid.

Cut into about 1 inch cubes and add to a bowl.

toss with sauce

Toss with the soy sauce, then cornstarch, then breadcrumbs until well coated.

add to baking sheet

Place on a baking sheet lined with parchment paper and try to ensure no pieces of tofu touch each other. This helps it get crispier.

bake

Bake for 25 minutes, then turn off the oven and let sit an additional 5 minutes.

make suace

Meanwhile, whisk together all ingredients aside from the water/cornstarch for the sauce in a small pot.

thicken sauce

Whisk together the cornstarch and water in a small bowl and add to the pot. Whisk, then heat over low/medium heat until the sauce starts to bubble and thicken. Remove from the heat to let it thicken further.

add sauce to tofu

When the tofu is done, let cool for 5 minutes, then transfer to a bowl. Toss with half of the sauce (reserve the rest for serving) until well coated.

serve

I served mine with rice, cucumber, carrot, avocado and sesame seeds. Also delicious with broccoli or just as is!

Crispy, saucy, Korean-inspired baked tofu with gochujang sauce. The perfect savory, spicy, protein-packed companion for kimchi and other Korean-inspired sides. Just 6 ingredients and 30 minutes required!

Crispy Baked Gochujang Tofu (Korean-Inspired)

(14-16 oz) package super firm tofu*

tsp olive or avocado oil

Tbsp lime juice

maple syrup

gochugaru

1/2-3/4 tsp ground cayenne ((optional, depending

Quick Cabbage-Apple Slaw ((or kimchi))

White Rice

Preheat the oven to 425 F (218 C) and line a baking sheet with parchment paper.

Crumble the tofu into pieces ~1/2-inch in size and arrange them on the parchment-lined baking sheet. Add oil and toss to evenly coat the tofu. Once the oven is preheated, bake for 20 minutes, flip with a spatula, and bake for another 5-15 minutes or until the tofu is a little firm and golden with crispy edges.

Meanwhile, in a medium (or larger) saucepan, combine the gochujang, lime juice, maple syrup, and water and whisk to combine. Taste and adjust before adding the remaining ingredients. Depending on the spice level of your gochujang, you may want to add both the gochugaru and cayenne for additional spiciness (we added the greater amounts of both). You can also add more gochujang for savory notes, lime for tang, or maple syrup for sweetness. Once you’re happy with the sauce, add the cornstarch and whisk until no lumps remain.

Place the saucepan over medium-high heat and, whisking constantly, bring to a light simmer. Once lightly bubbling, watch closely until the sauce begins to thicken. This should take about 5-8 minutes total. Once the sauce starts to thicken, remove from heat and set aside.

Once the tofu is baked, combine it with the sauce in the saucepan or a serving bowl. Enjoy warm or at room temperature. This tofu is perfect for pairing with rice, kimchi, and/or cabbage apple slaw. It would also be delicious served in lettuce cups topped with kimchi!

Leftovers keep in a sealed container in the refrigerator for 3-4 days or in the freezer for up to 1 month. Reheat in a skillet or in the oven at 350 F (176 C) for 5-10 minutes until warm and crispy.

This Korean tofu is crispy on the outside, juicy on the inside, and marinated in a sweet and spicy sauce. It&#039;s easy to make and super healthy.

Korean Tofu

extra-firm tofu (, drained*)

gochujang or chile-garlic sauce

maple syrup or coconut sugar

garlic (, grated)

kosher salt

scallion (, thinly sliced, for garnish)

Garlic Clove

Wrap the tofu in a clean dish towel and place something heavy, like a large skillet or cookbook, on top. Drain for 20-30 minutes. *If you’re using shrink-wrapped tofu, you can skip this step.

Preheat the oven or airfryer to 400°F.

Combine the soy sauce, vinegar, gochujang, sesame oil, maple syrup, and garlic in a medium bowl, zip-top bag, or container.

Cut the tofu into ½-inch thick planks. Add the tofu to the soy sauce mixture and toss to coat. Cover and marinate for at least 30 minutes and up to overnight, tossing every so often.

When ready to cook, place the cornstarch and salt in a shallow dish. Working one at a time, dip each tofu piece into the cornstarch mixture, pressing to adhere cornstarch on all sides. Reserve remaining marinade for serving. Spray all of the tofu with cooking spray.

Arrange the tofu on a parchment-lined baking sheet or in the basket of the air fryer, leaving space between each piece. Bake for 20 minutes or airfry for 10, flipping halfway through.

Serve garnished with scallions with remaining marinade for dipping.

Crispy baked tofu is tossed in a spicy chili sauce in this Gochujang Tofu recipe. It’s a flavor and spice-packed dish to use in rice bowls, stir fries, tacos, and more.

Gochujang Tofu

extra-firm tofu

olive oil

salt

tomato sauce

gochujang paste (make sure it's vegan friendly)

sugar

garlic,

Press the tofu by wrapping it in paper towels or a clean tea towel and place a heavy cast iron pan or other heavy items on top of the tofu. Let it press for 20-30 minutes.

Meanwhile, preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Alternatively, fry on the stovetop or use an air fryer, see Notes.

Slice the tofu into about 6 slices, then rip the tofu into bite sized pieces. Place in a large ziplock bag or bowl, add the cornstarch, olive oil and salt and shake or stir gently to coat the tofu pieces.

Transfer the tofu to the prepared pan in an even layer and bake for 25-30 minutes, until golden and crispy on the outside. Set aside until the sauce is ready.

Prepare the tofu

In a large skillet (big enough to hold the tofu as well once it&#39;s done), add all the sauce ingredients. Stir well to combine and bring to a boil. Immediately reduce heat and simmer, stirring frequently, for 5 minutes.

If you want a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water in a small bowl, then stir it in until the sauce thickens.

Add the baked crispy tofu to the pan with the sauce and stir to coat. Remove from heat and serve over rice or noodles, perhaps with a side of steamed broccoli and kimchi. Sprinkle with sesame seeds and green onions, if desired. Enjoy!

While the tofu bakes, make the gochujang sauce

Absolutely DELICIOUS! I've tried several recipes by Nora now (the vegan chocolate cake is a MUST!!! OMG!) and she has quickly become one of my favorite vegan chefs!!! 😀 Not a million different ingredients and yet there is nothing left out for taste. YOU ARE THE BEST! 😀

So delicious and easy to make! I made some over the weekend, but went through it immediately because it was so good. This recipe is definitely getting added to my rotation of easy weekday recipes.

Delicious. I love options for baking tofu since I never can seem to pan fry it correctly. Lol sauce is perfectly spicy. Ate it just with steamed broccoli and was a great dinner.

This is now on regular rotation in our house. Easy to make and so delicious!

We love it! My fiancé actually said he wants to eat it every night. I air fried the tofu and it got super crispy and I did add the corn starch slurry to the sauce to make it thicker.

Another absolute joy of a dish from Nora! Absolutely love this. For the UK cooks, use tomato purée 3 tablespoons for the tomato sauce. The Gochujang paste, you can buy at Asda and it’s vegan (yay) and it’s not expensive at all. This is such an amazing dish and taste delicious. A firm favourite in our house now. Thanks Nora!!

It is very sweet and salty, so I used the sauce sparingly and mixed with air-fried tofu and broccoli. I actually made a double batch of sauce, so we'll see how well it freezes.

This is my new favorite recipe. The sauce is so so good. I'm now making bigger batches and using it like ketchup for tofu eggs etc. It's just the right amount of heat, savory &amp; sweet. Thank you so much!

I love the heat in this recipe. Pan fried the tofu and then simmered in the prepared sauce. Adding to the rotation!

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Top Tags

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