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!
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!
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.
All together now! The crispy baked tofu joins forces with the gochujang sauce, and it’s ready to enjoy.
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!
- Crispy Baked Tofu with Italian Herbs
- Vegan Ginger Sesame Noodles with Crispy Tofu
- General Tso’s Tofu Stir-Fry
- Crispy Baked Pesto Tofu (5 Ingredients!)
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!
Crispy Baked Gochujang Tofu (Korean-Inspired)
- 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.
- 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.
*Nutrition information is a rough estimate calculated with olive oil and without optional ingredients.