Crispy Gochujang Korean Tofu (High Protein Vegan!)
Crispy baked tofu cubes coated in a bold, sweet-spicy Korean gochujang sauce. Serve over rice with fresh veggies for a quick, nourishing vegan dinner that the whole family will love.
Ingredients
Tofu:
- 1 block (16 oz) extra firm tofu
- 1 tablespoon tamari or low-sodium soy sauce
- 1 tablespoon cornstarch
- 3 tablespoons gluten-free breadcrumbs (or regular)
Gochujang Sauce:
- ¼ cup low-sodium tamari or soy sauce
- ¼ cup gochujang (red chili paste - check label for GF)
- 1 tablespoon tomato paste
- 2 tablespoons vegetable broth or water
- 3 tablespoons honey (sub maple syrup for fully vegan)
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons minced garlic
- 1 teaspoon freshly grated ginger
- 1 teaspoon cornstarch
- 1 teaspoon water
To Serve (Optional):
- Cooked white or brown rice
- Sliced cucumber
- Shredded carrot
- Avocado
- Sesame seeds (black and white)
- Sliced green onion
- Microgreens
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Remove tofu from packaging and drain. Wrap in a clean towel and press firmly to remove excess moisture.
- Cut tofu into 1-inch cubes and place in a mixing bowl.
- Toss with tamari first, then cornstarch, then breadcrumbs until evenly coated.
- Spread tofu in a single layer on the prepared baking sheet. Make sure pieces are not touching.
- Bake for 25 minutes. Turn off oven and let tofu rest inside for another 5 minutes.
- While tofu bakes, whisk together all sauce ingredients except the cornstarch and water in a small saucepan.
- Mix cornstarch and water together in a small bowl, then whisk into the sauce.
- Heat sauce over low-medium heat, whisking, until it bubbles and thickens. Remove from heat.
- Let tofu cool 5 minutes, then transfer to a bowl. Toss with half the sauce. Reserve the rest for serving.
- Serve over rice with your favorite toppings and a drizzle of extra sauce.
Air Fryer Instructions:
- Air fry coated tofu at 375°F for 15 minutes, shaking the basket every 5 minutes. Remove and toss with sauce.
Notes
- Always use low-sodium soy sauce or tamari - regular soy sauce makes this too salty.
- The sauce can be made up to one week ahead and stored in the fridge.
- Tofu is best served fresh. It loses crispiness after a few hours.
- To reheat leftovers, use the oven or air fryer at 375°F for 5–7 minutes.
- For less heat, reduce gochujang to 2 tablespoons.