Gochujang Tofu {Vegan}

Lightly pan-fried tofu coated in a flavorful and spicy gochujang sauce. This Tasty vegan gochujang tofu dish can be made In under 20 minutes.

Most Korean households have a tub of gochujang in their fridge – it’s a critical ingredient in Korean dishes.

Rightfully so, it’s the perfect spicy, peppery addition to season any meat, veggie, or noodle dish.

Running out of healthy lunch or dinner ideas? Needing a new meal prep? Want to try something different?  

This recipe has got you covered!

If you enjoy this recipe, you’ll also probably like my Slow Cooker Korean Ribs, AIR FRYER FIRECRACKER TOFU STORY.

What is Gochujang?

In brief, gochujang is a thick, savory, spicy, and fermented chili paste. Additionally, it contains red chili pepper flakes, glutinous rice, fermented soybeans, garlic, onions, and salt.

Traditionally, it ferments for several years, during which the starches convert to sugar and give the paste a slight sweetness.

Where can you get your hands on this tasty paste?

Markedly, most Asian food markets or supermarkets will have this paste readily at hand. In addition, you can check the international aisle at your local grocery store.

Is Gochujang Vegan?

Yes!

I always recommend checking the ingredient list just in case, but most all gochujang mixes you find in stores are vegan.

What does Gochujang taste like?

Here are the words I’d use to describe Gochujang:

Smoky

Umami

Salty

Spicy

Hint of sweetness

How do you Use Gochujang?

To illustrate, think of gochujang like miso paste – a little goes a long way in adding depth and flavor to any dish.

For example, you can add it to marinade meat – think bulgogi (grilled meat).

Also, you can amp up the flavor of soups and stews – think budae jigae (Korean stew).

It can also be added to a variety of sauces and dips.

In summary, the possibilities are endless and this ingredient is a real superstar in a lot of Korean dishes.

What is Korean Tofu made of?

Tofu is made from dried soybeans soaked in water, crushed, and boiled.

Difference between firm, extra firm, and silk tofu?

The water content in tofu is what determines if it’s soft or firm. Softer tofu is often used for soups and stews (or even desserts), while the firmer version is better for baking or stir fry.

Tom isn’t usually a tofu lover because of the tougher texture in most tofu takeout we have. BUT, since I made my dad’s tofu dish, he has come around to liking the softer version.

Typically, tofu comes in extra soft/silken, firm, or extra firm.

What tofu do I use for Gochujang Tofu?

Extra firm if you prefer crispier tofu!

Can I substitute Gochujang for Tomato paste?

If I’m being honest, I do not recommend using tomato paste.

In a pinch, you could technically use it as a substitute for gochujang, since it’s got a similar acidic profile. However, it really won’t taste the same.

Tomato paste is made from concentrated tomatoes, while gochujang has fermented peppers with deep, spicy flavors.

If you’re desperate, I would add some chili flakes and paprika to the tomato paste, for the much-needed spice factor.

Ingredients for Gochujang tofu

This tofu marinade and sauce is made up extremely wholesome ingredients:

Tofu Marinade

Tofu, block

Soy sauce

Salt

Pepper

Sesame oil

Starch

Gochujang tofu sauce

Vegan gochujang sauce

Garlic, minced

Ginger, minced

Umami sauce or soy sauce

Maple syrup or agave

Rice vinegar

Arrowroot starch or cornstarch, mixed with a tbsp of water

How to Make Gochujang tofu

Firstly, drain the tofu. You can use a tofu presser or place a heavy pan on top of the tofu for 20 – 30 minutes in order to drain excess moisture.

Then, cut the tofu into cubes.

Tips:

Mix the starch with two parts of filtered water. Stir in the starch mixture at the end when the sauce is well combined. Continue to stir over medium to low heat until thicken.

Once the suace thickened, you can add the crispy tofu!

Tips to Make the Best Gochujang Tofu

For extra crispy tofu, you can double fry them.

• Do I have to press the tofu?

No, you do not! However, the tofu ends up crispier if you do

To double fry: remove the fried tofu from the pan, let it cool for 5+ minutes then repeat the pan fry step. You may need to add more oil.

What if I can’t handle spicy?

In this case, you can use less gochujang sauce, or you can replace it with a little bit of ketchup and more salt to taste.

In addition, sometimes there are milder versions of gochujang paste in stores – see if you can find one near you!

Ways to Serve Gochujang Tofu

There’s plenty of ways you can serve Gochujang Tofu. Here are some of my favorites:

• Gochujang tofu bowl – add the tofu to your favorite veggies and top with some sesame seeds
• Rice – plain and simple
• Lettuce wrap – make little taco shells with lettuce and top with some crunchy veggies
• Noodles – mix in with your favorite stir fry noodles

How to Store Gochujang tofu

If you pressed and fried the outer layer until it was crispy, the tofu can stay in an airtight container for up to 3 days.

With this in mind, be aware that if you did not press or bake well, the tofu could release water and dilute your gochujang sauce.

In order to reheat this dish, you can heat it in the microwave for 30-second increments or toss it up in a pan.

Tastes just as good!

What other tofu recipes would you like to see? Leave a comment below.

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