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!

The image shows a bowl full of rice, and vegetables and topped with crispy tofu that is coated in a gochujang sauce.

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.

The image shows a bowl full of rice, and vegetables and topped with crispy tofu that is coated in a gochujang sauce.

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.

In a big bowl, combine the tofu and marinade.
Gently combinewithout breaking the tofu until fully coated.
In a big pan or wok, heat up 2 – 3 tbsp of cooking oil (create a thin – medium layer) and add the marinated tofu.
Fry each side for 2 – 3 mintues 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 ginger and stir for 20 – 30 seconds until fragrant. THen add in the vegan Gochujang sauce, umami or soy sauce, agave or maple syrup, and rice vinegar.
Add in the tofu and turn the heat to low, mixing until all the tofu chunks are well coated.

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!

Crispy tofu is being dried out on a paper towel to absorb the grease

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.

The image shows two bowls full of rice, and vegetables and topped with crispy tofu that is coated in a gochujang sauce.

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

This image shows a bowl full of crispy gochujang tofu with sesame seeds on top, and a pair of chopsticks reaching for a piece
This image shows a bowl full of crispy gochujang tofu with sesame seeds on top, and a pair of chopsticks reaching for a piece

Get the recipe:20-Minute Gochujang Tofu (Packed with Flavor)

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Lightly pan-fried tofu coated in a flavorful and spicy gochujang sauce. This vegan gochujang tofu dish can be made in under 20 minutes.
4.67 stars (3 reviews)
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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.

Author: Shuang Shuang Liang
Cuisine: Korean