If you’re looking for a flavorful, comforting, and satisfying meal, gochujang tofu is a must-try. This dish combines the rich, spicy depth of gochujang with the tender texture of tofu, balanced by sweet, savory, and umami notes from onions and mushrooms. Inspired by traditional Korean spicy dishes, this recipe brings the bold flavors of Korea straight to your kitchen without the need for meat. You’ll enjoy a bowl of perfectly cooked tofu coated in a glossy, spicy-sweet sauce that clings to every bite. It’s a dish that looks as inviting as it tastes and pairs beautifully with steamed rice for a complete meal.
Why We Love This Gochujang Tofu Recipe
There are several reasons this gochujang tofu has become a favorite among home cooks and spice lovers. First, it’s incredibly versatile. You can use different types of mushrooms, adjust the sauce’s heat level, or even switch up the vegetables based on what you have on hand. Second, it’s packed with flavor. The combination of gochujang, soy sauce, sesame oil, and a touch of sugar creates a sauce that’s bold, balanced, and addictive. Every bite has a mix of heat, sweetness, and umami that keeps you coming back for more. Third, it’s simple to prepare. Whether you’re pan-frying the tofu, air-frying it, or using pre-fried tofu, this recipe comes together in about 30 minutes, making it perfect for a weeknight dinner. Lastly, it’s visually appealing. The golden-brown tofu cubes coated in a vibrant reddish sauce with fresh green onions and sesame seeds make this dish as beautiful as it is delicious.
Ingredients You’ll Need for Gochujang Tofu
To make this flavorful dish, you’ll need a few essential ingredients that you can easily find at your local grocery store or Asian market. Each ingredient contributes to the depth of flavor and texture in this dish.
- 1 lb extra firm tofu, pressed and cut into 1-inch cubes
- 1–1.5 tbsp gochujang
- 1 tbsp tomato ketchup
- 1/4 cup room temperature water
- 1 tbsp sesame oil
- 1–2 tbsp sugar (adjust to your taste)
- 1 tsp sesame seeds
- 1 tbsp rice vinegar
- 1/2 tbsp soy sauce (or more to taste)
- 1 tsp corn starch
- Neutral oil for stir-frying
- 5.3 oz fresh mushrooms (shimeji or any variety you like)
- 2 green onions, chopped (white parts separated)
- 1 small white onion, sliced
- 3 cloves garlic, minced
- Additional sesame seeds and steamed rice for serving
How to Make Gochujang Tofu
Making this dish is simple if you follow the steps carefully. You’ll start by preparing the tofu, then making the sauce, stir-frying the vegetables, and finally combining everything for a delicious, saucy finish.
- Start by preparing the tofu. Press your tofu to remove excess water, which helps it crisp up nicely. Slice it into 1-inch cubes or the shape you prefer. Pan-fry the tofu over medium heat in some oil until it’s golden brown and crisp on all sides. If you prefer, you can air-fry the tofu by spraying oil on each side and air-frying for 15–20 minutes at 350°F, flipping halfway through. You can also use pre-fried tofu if you’re short on time.
- While the tofu is cooking, prepare your mushrooms by breaking or slicing them and chop your green onions, separating the white parts from the green tops. Slice your white onion and mince the garlic.
- Prepare the sauce by combining gochujang, tomato ketchup, water, sesame oil, sugar, sesame seeds, rice vinegar, soy sauce, and corn starch in a bowl. Mix well to ensure everything is evenly combined. Taste the sauce and adjust sweetness or spice according to your preference.
- Heat a large pan or wok over medium heat and add a small amount of neutral oil. Start by sautéing the white parts of the green onions and sliced onions until they become translucent and fragrant. Add in the minced garlic and sauté briefly until aromatic.
- Add the mushrooms to the pan and cook on medium-high heat until they start to brown slightly. This will add depth and umami to the dish.
- Add the cooked tofu back into the pan with the mushrooms. Give the sauce another quick mix to ensure the corn starch doesn’t settle and pour it over the tofu and vegetables.
- Allow the mixture to simmer over medium heat until the sauce begins to boil and thicken. Stir well to coat every piece of tofu with the sauce. Taste and adjust the seasoning if needed. Cook for an additional 1–2 minutes, then remove from heat.
- Finish by sprinkling the remaining green onion tops and sesame seeds over the dish. Serve immediately with steamed rice.
How to Serve Gochujang Tofu
Gochujang tofu is best enjoyed hot, straight from the pan. Serve it over a steaming bowl of white or brown rice to soak up the delicious sauce. You can also pair it with lightly sautéed greens, such as bok choy or spinach, for a complete meal. For a more casual approach, this tofu works perfectly as a filling for lettuce wraps or in a grain bowl with rice, quinoa, or noodles. A sprinkle of extra sesame seeds or a few slices of fresh chili can add a final touch to make your plate visually stunning. Remember, presentation matters, and a vibrant dish like this will instantly elevate your dining experience.
Expert Tips for Perfect Gochujang Tofu
- Pressing the tofu is key. Removing excess water ensures it gets crispy when you cook it. If you skip this step, the tofu may turn out soft and soggy.
- Adjust the sauce to your taste. The balance between sweet, spicy, and savory is essential. Start with less sugar and gochujang and add gradually.
- Pan-frying vs. air-frying: Pan-frying gives a rich, golden crust, while air-frying is a healthier option and still produces a firm, crispy texture.
- Don’t overcrowd the pan. Stir-frying in batches ensures even cooking and prevents the tofu and vegetables from steaming instead of browning.
- Use a mix of mushrooms for added texture. Shiitake, shimeji, or button mushrooms all work well and provide slightly different flavors.
- Keep stirring once you add the sauce. This prevents sticking and ensures each piece of tofu is coated evenly with the thick, glossy sauce.
How to Store Gochujang Tofu
Leftover gochujang tofu can be stored in an airtight container in the refrigerator for up to 3–4 days. To reheat, gently warm it in a pan over medium heat or in the microwave until heated through. Avoid overcooking during reheating, as tofu can become dry. If needed, add a splash of water or a small amount of sesame oil to restore the sauce’s original consistency.
Variations of Gochujang Tofu
- Vegetable Boost: Add bell peppers, zucchini, or carrots for a colorful, nutrient-packed meal.
- Protein Swap: While tofu is perfect, you can also use tempeh or even seitan for a different texture.
- Sauce Twist: Mix in a spoonful of miso paste or a dash of chili flakes for an extra punch of umami and heat.
- Noodle Bowl: Serve over rice noodles or soba for a Korean-inspired noodle bowl instead of rice.
- Crunch Factor: Add toasted peanuts or cashews for extra texture and flavor.
Frequently Asked Questions About Gochujang Tofu
What is gochujang tofu?
Gochujang tofu is a Korean-inspired dish where firm tofu is cooked in a spicy, sweet, and savory gochujang-based sauce, often served with mushrooms, onions, and steamed rice.
Can I make gochujang tofu vegan?
Yes! This recipe is already vegan. Just make sure your soy sauce or any other sauces used are plant-based.
How spicy is gochujang tofu?
The heat level depends on the amount of gochujang you use. Start with a smaller amount if you prefer milder heat and adjust according to your taste.
Can I prepare gochujang tofu ahead of time?
You can prep the tofu and vegetables ahead of time, but it’s best to cook the dish fresh for optimal texture and flavor.
What can I serve with gochujang tofu?
It pairs well with steamed rice, noodles, or leafy greens. You can also serve it in lettuce wraps or grain bowls for a lighter option.
How do I make the tofu crispy?
Press the tofu to remove excess water, then pan-fry or air-fry until golden brown on all sides. Using neutral oil over medium heat helps achieve an even crust.
Gochujang Tofu
Equipment
- Pan or wok
- Mixing Bowl
Ingredients
- 1 lb extra firm tofu pressed and cut into 1-inch cubes
- 1–1.5 tablespoons gochujang
- 1 tablespoon tomato ketchup
- 1/4 cup room temperature water
- 1 tablespoon sesame oil
- 1–2 tablespoons sugar adjust to taste
- 1 teaspoon sesame seeds
- 1 tablespoon rice vinegar
- 1/2 tablespoon soy sauce or more to taste
- 1 teaspoon corn starch
- Neutral oil for stir-frying
- 5.3 oz fresh mushrooms (shimeji or any variety you like)
- 2 green onions chopped (white parts separated)
- 1 small white onion sliced
- 3 cloves garlic minced
- Additional sesame seeds and steamed rice for serving
Instructions
- Press the tofu to remove excess water, then cut it into 1-inch cubes.
- Pan-fry the tofu in neutral oil over medium heat until golden brown and crisp on all sides.
- While the tofu is cooking, prepare the sauce by mixing gochujang, tomato ketchup, water, sesame oil, sugar, sesame seeds, rice vinegar, soy sauce, and corn starch in a bowl.
- Heat a large pan or wok over medium heat and add a small amount of oil. Sauté the white parts of the green onions and sliced onions until translucent.
- Add the minced garlic and sauté briefly until aromatic.
- Add the mushrooms and cook until they start to brown slightly.
- Add the cooked tofu back into the pan and pour the sauce over everything.
- Simmer over medium heat until the sauce thickens, stirring to coat the tofu evenly.
- Finish with the green onion tops and serve immediately with steamed rice.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!