Crispy Baked Gochujang Tofu (Korean-Inspired)




Overhead shot of bowls with gochujang tofu, white rice, and Korean-inspired cabbage apple slaw

We love tofu. We love crispy tofu, we love saucy tofu, and we REALLY love tofu that’s quick & easy to make (but tastes like it wasn’t). Enter crispy baked gochujang tofu! It’s a savory, spicy, Korean-inspired dish perfect for pairing with kimchi, cabbage apple slaw, kimchi rice fritters, and more. 

It’s vegan, gluten-free, protein-packed, and requires just 30 minutes and 6 ingredients. Let us show you how it’s done!

Gochujang sauce, cayenne, gochugaru, tofu, water, maple syrup, olive oil, lime wedges, and cornstarch

What is Gochujang?

Gochujang is a red chili-based sauce that’s spicy, savory, and slightly sweet. It’s popular in Korean cooking and traditionally fermented to develop the flavors, but there are also ways to make it more simply (and quickly) — which you know we’re all about. Here, we use it in combination with other ingredients to coat crispy baked tofu!

How to Make Crispy Baked Gochujang Tofu

For the crispiest crispy tofu, we start off with super firm (high protein!) tofu and crumble it into bite-size pieces with jagged edges. Then we coat them with oil and bake until golden and slightly firm!

Drizzling crumbled super firm tofu with olive oil

While the tofu crisps in the oven, we make our Korean-inspired sauce by combining gochujang (preferably homemade, but store-bought is fine, too) with lime juice, maple syrup, cornstarch, and water.

After heating on the stove, the sauce thickens up and is ready to coat the tofu in sticky, savory perfection. YUM.

Stirring a Korean-inspired sauce in a saucepan next to a baking sheet of crispy baked crumbled tofu

All together now! The crispy baked tofu joins forces with the gochujang sauce, and it’s ready to enjoy.

Green onions, sesame seeds, lime wedges, cayenne, and gochujang next to a bowl of crispy baked gochujang tofu

We hope you LOVE this Korean-inspired gochujang tofu! It’s:

Quick & easy
& SO versatile!

It makes a simple and delicious plant-based meal when paired with rice and cabbage apple slaw, and it would also be delicious in lettuce cups or served with our Crispy Kimchi Rice Fritters!

Love Tofu? Try These, Too!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Overhead shot of bowls with gochujang tofu, white rice, and Korean-inspired cabbage apple slaw

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4 (Servings)

Course Entree

Cuisine Gluten-Free, Korean-Inspired, Vegan

Freezer Friendly 1 month

Does it keep? 3-4 Days

Prevent your screen from going dark


  • 1 (14-16 oz) package super firm tofu*
  • 4 tsp olive or avocado oil


  • 2-3 Tbsp gochujang (or sub store-bought // ensure vegan + gluten-free as needed)
  • 2 Tbsp lime juice
  • 1-2 Tbsp maple syrup
  • 2 Tbsp water
  • 3-4 tsp gochugaru (Korean chili flakes // optional, depending on how spicy you like it/how spicy your gochujang is)
  • 1/2-3/4 tsp ground cayenne (optional, depending on how spicy you like it/how spicy your gochujang is)
  • 1 ½ tsp cornstarch
  • 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.

*If you can’t find super firm tofu, extra firm tofu will work in this recipe. If using extra firm tofu, wrap it in an absorbent towel and set something heavy on top — like a cast iron skillet — to press out extra moisture for 10-15 minutes. Alternatively, use a tofu press. Then proceed with Step 2.
*Nutrition information is a rough estimate calculated with olive oil and without optional ingredients.

Serving: 1 serving Calories: 223 Carbohydrates: 12 g Protein: 15.8 g Fat: 12.4 g Saturated Fat: 2.3 g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 3.3 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 187 mg Potassium: 150 mg Fiber: 2.7 g Sugar: 5.6 g Vitamin A: 0 IU Vitamin C: 2.3 mg Calcium: 104 mg Iron: 3.2 mg


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