20-Minute Gochujang Tofu (Packed with Flavor)
Lightly pan-fried tofu coated in a bold, spicy gochujang sauce—this flavorful vegan tofu dish comes together in under 20 minutes. Big flavors with minimal effort? Sign me up! If you’re like me, chasing down toddlers while trying to make dinner, you’ll appreciate how easy (and delicious) this dish is. Even my picky little eaters love it—and so do the grown-ups!
Gochujang might be known as a Korean staple, but growing up in China, my family always had a tub of it in our fridge. That unassuming red paste packs so much flavor—sweet, spicy, savory, and just the right touch of heat. It’s the perfect way to season meat, veggies, or noodles with almost no extra effort.
And don’t worry—you can dial the heat up or tone it down, depending on your spice comfort level.
My mom used to say that gochujang is like a shortcut to deep flavor. It saves you the trouble of mixing five different sauces or tracking down hard-to-find spices. And honestly, she was right.
What Type of Tofu Works Best?
I’ve tested extra-firm, firm, and silken tofu for this recipe. And let me tell you—the results were very different.
Tofu’s texture depends on its water content. Silken tofu is great for soups or desserts, but for frying? Not so much. It fell apart during cooking and didn’t hold up well in the sauce.
Firm and extra-firm tofu, on the other hand, both worked beautifully. I personally prefer firm tofu for its slightly softer bite, but if you like extra crispy edges, go for extra-firm!
Even my husband Tom—who’s usually not a tofu fan thanks to too many rubbery takeout versions—has come around. Ever since I started making my dad’s tofu dish, he’s been a convert to the softer, more flavorful version.
Ingredients for Gochujang tofu
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!
My Tips for the Crispiest Tofu
Want ultra-crispy tofu? Here’s what works for me:
Coat with starch – Lightly breading the tofu with cornstarch or potato starch before frying gives it a golden, crispy crust.
Press the tofu well – The drier it is, the crispier it gets.
Double fry – Let the tofu cool after the first pan fry, then toss it back in for round two. Add a bit more oil if needed.
On the other hand, if you prefer sofer tofu, use firm tofu. You will still get a slightly crispy outside while the inside remain soft and tender.
How to Serve Gochujang Tofu
There are so many ways to enjoy this dish! Here are a few of my go-tos:
- Tofu Bowls – Layer with rice, sautéed veggies, and a sprinkle of sesame seeds
- Plain Rice – Let the tofu shine
- Lettuce Wraps – Add crunchy veggies for a fun twist
- Stir-Fry Noodles – Toss the tofu into your favorite noodle dish
How to Store & Reheat
If you’ve pan-fried the tofu until crisp, it stores really well. Place leftovers in an airtight container and refrigerate for up to 3 days. Just note that if you didn’t press the tofu well, it might release moisture and thin out your sauce.
To reheat:
- Microwave in 30-second bursts
- Or toss it in a pan over low heat until warmed through
Tastes just as good the next day—sometimes better!
What tofu dish should I try next?
Drop a comment below and let me know! I’m always testing new ideas in between nap time and snack duty.
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
Get the recipe:20-Minute Gochujang Tofu (Packed with Flavor)
Ingredients
Tofu Marinade
- 1 block of tofu
- 1 tbsp soy sauce
- Salt pepper to taste ¼ tsp each
- 1 tbsp sesame oil
- 3 tbsp starch
Gochujang Tofu Sauce
- 3- 4 tbsp vegan gochujang sauce
- 1 tbsp minced garlic
- 1/2 tbsp minced ginger
- 2 tbsp umami sauce or soy sauce
- 3 tbsp maple syrup or agave
- 2 tbsp rice vinegar
- 1 tsp arrowroot starch, or cornstarch mixed with 1 tbsp water)
Instructions
- Drain the tofu with a tofu presser or a heavy pan placed on top of the tofu for 20 – 30 minutes.
- Cut the tofu into cubes.
- In a big bowl, combine the tofu marinade gently without breaking the tofu
- Heat up a layer of oil in a non-stick wok or deeper pan
- Over medium to high heat, gently add the tofu to the oil andfry for 2 – 3 minutes on each side or until golden brown on all sides.
- Remove the tofu and place it onto a paper towel to soak up excess oils.
- In the same pan, add garlic, and ginger and stir for 20 – 30 seconds or until fragrant.
- Add the vegan Gochujang sauce, umami or soy sauce, agave or maple syrup, and rice vinegar.
- Stir in the starch mixture and continue to stir until well combined.
- Add in the tofu and turn the heat to low mixing until all the tofu chunks are well coated.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
This was fabulous. I added carrots, onion and sweet pepper and air fried the tofu First.
Hi Lori!
Those additions sound tasty! We are so happy you loved it!
Happy Cooking 🙂
Constance
Followed the recipe exactly as it is and it was AMAZING!!! I’ve been trying to eat more plant-based meals, and this is a perfect, flavorful addition to my repertoire. Glad I doubled the recipe for lunches for my partner and myself over the next couple days!
Hi Josselyn-
We are so glad that you enjoyed it! What a great idea to meal prep it 🙂
Happy Cooking!
– Constance
Super delicious, this was my first time eating and making Korean style tofu and it had a great flavor, but I had some issues with the marinade. I first combined all of the wet ingredients and the starch, but the mixture got way too hard to actually coat the tofu. I think it would better if you marinate in the soy sauce, sesame oil, and salt, then coat it in the starch. If that’s what you’re supposed to do, I think it should be a little more clear in the instructions.
Made it and it was really good. However, do have a question. When u put the oil in the bottom of the pan, do u use sesame oil? Also, how much. There were directions for the sesame in the tofu marinade, but I assume that to go into the marinade. Also, the starch paste got really thick and couldn’t pour it out as it waited for other make ahead ingredients. Any suggestions?
Thanks
Hi Jacque,
So glad you like it! I used the regular cooking oil but you can def use sesame oil to make the flavor even more amazing!1/4 cup is what I typically use for this recipe. As long as you can cover the pan with a thin – medium layer.
To the paste, it should not thicken yet without any heat. If you are making it ahead, leave out the arrowroot/corn starch! And when you are ready to use, you can add the starch with a little bit of water to mix it and once it hits the heat it will thicken as you continue to combine everything. Hope this helps! Let me know if i can answer any other questions 🙂
Shuang
It was delicious but WHOOO it was spicy, haha. I’ll need to use a little less gochujang next time I make it.
Hi Rebecca,
We are glad you enjoyed it- and yes, we recommend scaling back on the spice if you aren’t typically used to it!
Happy Cooking!
Constance
This looks delicious, can’t wait to try!
Hi Jenny!
Let us know how you love it! <3
-Constance