This gochujang tofu is your no-fuss, flavor-packed dinner if you’ve got a block of tofu and 30 minutes. It’s sweet, spicy, sticky in all the right ways — and yes, it gets beautifully crispy without any deep frying. Even better? You can freezer prep this and just bake when you need it. Easy peasy!
Spicy, sticky, crispy tofu that is better than takeout!
The first time I made gochujang tofu, I had no idea it would become a weeknight MVP in my kitchen. Tofu can be a bit blah if you don’t know how to work with it, but not this dish! Oh no, this crispy, spicy-sweet goodness is the dish I reach for when I want bold flavors without spending all night in the kitchen.
This version hits all the notes I want: crispy tofu that actually holds its shape, a punchy sauce that caramelizes slightly in the oven or air fryer, and a meal that’s ready faster than takeout. I press and freeze my tofu ahead of time to lock in that chewy, restaurant-style texture — it makes a difference.
If you love this kind of fast, high-protein dinner, try my red lentil wrap or Tofu BLT next. Both come together just as quickly and don’t skimp on flavor.
Key ingredients and why they matter
To make this gochujang tofu, you’ll need extra firm tofu, gochujang, soy sauce, rice wine vinegar, maple syrup, sesame oil, garlic powder, onion powder, and black pepper.
Full ingredient list and detailed instructions in the recipe card.
- Extra-firm tofu: You need the structure here. Press it for at least 30 minutes (or freeze it overnight for an even meatier texture). Anything softer (like silken or soft tofu) will fall apart when pressed or cooked.
- Gochujang: The star of the show. It’s spicy, funky, slightly sweet — irreplaceable, but in a pinch, try sambal or sriracha.
- Maple syrup: Balances the heat. You want enough sweetness to round out the gochujang.
- Soy sauce: Adds depth and umami. Use tamari for a gluten-free option.
- Sesame oil: A little goes a long way. It adds richness and that unmistakable nutty finish.
FREEZER PREP
Prep in 10, Cook in 30
This recipe is part of my Prep in 10, Cook in 30 series — a set of high-flavor freezer-friendly meals that don’t look or taste like your typical freezer fare. Bold, globally-inspired dinners you can stash in 10 minutes and cook straight from frozen in under 30.
To freezer prep this recipe, press and cube the tofu, then toss it with the gochujang sauce. Spread the coated cubes on a parchment-lined tray and freeze until solid, then transfer them to a freezer-safe bag or container. When you’re ready to cook, bake or air-fry straight from frozen until golden and crispy — no thawing needed.
How to make gochujang tofu
- Whisk together the sauce ingredients in a bowl.
- Press the tofu to remove excess water (or use frozen/thawed tofu), cut into cubes. Add the tofu to the sauce and toss to coat uniformly, flipping them over.
- For oven-baked tofu: Preheat oven to 400℉ (200℃). Spread the tofu in a single layer on a baking sheet, evenly spacing them and avoid overcrowding. Bake for 20-25 minutes, or until the tofu is golden brown and crispy.
- For air fryer tofu: Preheat air fryer to 400℉ (200℃). Bake for 10-12 minutes, or until the tofu is golden brown and crispy.
- Top with sesame seeds and green onions, and enjoy over rice or veggies.
TIPS & TRICKS
Shruthi’s top tips
Tofu can be intimidating if you’ve never cooked with it before, but trust me, it’s really easy once you get the hang of it. While this recipe is written so it’s easy to get right every time, following these tips will make things easier and ensure you get crispy tofu every time!
- Freeze the tofu overnight, then thaw and press before cooking. It changes the internal structure, making it chewier, more absorbent, and way better at soaking up sauce.
- Whether you use a tofu press (like this one I use constantly) or just a heavy skillet and some paper towels, press for at least 30 minutes to get rid of excess moisture.
- Slice into uniform 1-inch cubes so they cook at the same rate and get crispy all around. No half-burnt, half-soggy tofu here.
- For extra crispness, lightly coat tofu cubes in cornstarch or tapioca flour before baking or air frying. This helps them crisp up without needing extra oil.
- Whether you’re baking or air-frying, give the tofu space on the tray. If they’re too close, they’ll steam instead of crisp.
- Airfrying for 10–12 minutes at 400°F gives you crispy edges and chewy centers without needing to flip. I use this method constantly when I’m short on time
How to serve vegan gochujang tofu
Turn it into a full meal by roasting or stir-frying veggies like broccoli, mushrooms, bell peppers, or Brussels sprouts. Or just serve with something simple like microwave broccoli or garlic green beans. But make sure to add a starch – I love serving this with noodles and rice!
Storage and reheating suggestions
To store leftover Korean spicy gochujang tofu, transfer it to an airtight container and place in the refrigerator for up to three days. To reheat, place it in the oven at 350 F (176 C) for 5-10 minutes until warm and crispy. You can also pop it in the air fryer for a few minutes. I do not recommend freezing this recipe.
More tofu recipes
Love this gochujang tofu? Try these other crispy, saucy tofu favorites that are just as bold and flavorful.
Kung Pao Tofu
General Tso’s Tofu
Chili Garlic Silken Tofu
Salt and Pepper Tofu
Easy, Spicy Gochujang Tofu
Equipment
- 1 Air Fryer optional
- 1 Tofu Press optional
Ingredients
- 14 oz extra firm tofu, pressed, cut into 1-inch cubes
- ¼ cup gochujang
- 1 tablespoon soy sauce, substitute with tamari for gluten-free version
- 1 tablespoon rice wine vinegar
- 1 tablespoon maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
Instructions
Prepare Tofu
- Press the tofu using a heavy object or a tofu press if it's not already pressed. You could also freeze the tofu the night before. Make sure it's cut into 1-inch cubes.
- In a medium bowl, combine all of the ingredients and toss to coat the tofu.
- Spread the tofu in a single layer on a baking sheet, making sure to evenly space them and avoid overcrowding.
Oven-Baked Tofu
- Preheat oven to 400℉ (200℃). Bake for 20-25 minutes, or until the tofu is golden brown and crispy.
Air Fryer Tofu
- Preheat air fryer to 400℉ (200℃). Bake for 10-12 minutes, or until the tofu is golden brown and crispy.
Notes
- For extra crispy tofu, press the tofu for at least 30 minutes before baking or air frying. Freezing overnight is a great way to get the right texture.
- If you don’t have gochujang, you can substitute another type of chili paste, such as sriracha or sambal oelek.
- You can also add other vegetables to the tofu, such as broccoli, Brussels sprouts, or bell peppers.
- Serve the tofu with your favorite sides, such as rice, noodles, or roasted vegetables.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this and absolutely love it. Used it in wraps, salads and over rice. Simple and versatile and affordable. A big win.
So glad to hear this – thank you for sharing back!