Spicy Gochujang Tofu

This spicy gochujang tofu has become my go to dinner when I want something fast flavorful and satisfying without much cleanup It is ready in under fifteen minutes and is packed with bold Korean inspired flavors

I started making this on busy weeknights and now I keep a block of tofu in my fridge just for this because it is that reliable and comforting every time

Ingredients

• Extra firm tofu: torn into chunks for a rustic texture that holds sauce well
• Cornflour: helps the tofu crisp up quickly in the pan
• Garlic pepper: adds a subtle warmth and depth to the tofu coating
• Salt: seasons the tofu to enhance its natural flavor
• Neutral oil: allows even crisping without overpowering the sauce
• Gochujang paste: provides the bold spicy kick essential for this dish
• Maple syrup: balances the heat with a hint of sweetness
• Light soy sauce: adds savory umami without heaviness
• Water: thins the sauce to help it coat the tofu evenly
• Minced garlic: infuses the sauce with a fresh punch

Step by Step Instructions

Prepare and coat tofu:

Tear the tofu into bite sized chunks for maximum surface area and coat each piece thoroughly with cornflour garlic pepper and salt ensuring all sides are covered to help crisp in the pan

Fry tofu:

Heat neutral oil in a non stick pan over medium high heat add the coated tofu in a single layer and fry turning occasionally until all sides are golden and crispy this step creates the satisfying crunch that holds up to the sauce

Make the gochujang sauce:

In the same pan add gochujang paste maple syrup light soy sauce and water stir over medium heat allowing it to bubble and thicken slightly before adding minced garlic and letting it cook briefly to mellow the raw bite

Combine and serve:

Return the crispy tofu to the pan with the sauce and toss gently until every piece is well coated and glossy serve immediately while hot for the best texture

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I love using gochujang in this dish because it gives the tofu such a deep savory heat that reminds me of the street food I tried in a small Korean market when traveling with friends we stood there eating it from a paper cup on a cold day and it felt perfect

Storage Tips

Store leftovers in an airtight container in the fridge for up to four days to keep the tofu as crisp as possible reheat in a non stick pan or oven to bring back the crunchy edges

Ingredient Substitutions

You can swap maple syrup with brown sugar or honey if needed use tamari instead of soy sauce for a gluten free option and add a splash of rice vinegar if you want more tang

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Serving Suggestions

Serve this tofu over steamed jasmine rice or a warm grain bowl with fresh cucumber ribbons and sesame seeds for a complete meal it is also excellent in lettuce wraps for a lighter option

Cultural Context

Gochujang is a fermented Korean chili paste that delivers complex heat and umami it has been used in Korean kitchens for centuries and is now widely available in most grocery stores making it easy to add authentic flavor at home

Common Recipe Questions

→ What tofu is best for this dish?

Use extra-firm tofu for best texture, allowing it to hold shape while becoming crispy during frying.

→ Can I bake or air-fry the tofu?

Yes, you can bake or air-fry the tofu at 400°F until crispy before tossing in the sauce for a lighter option.

→ How do I store leftovers?

Store leftovers in an airtight container for up to 4 days and reheat on the stovetop or in the oven to maintain crispiness.

→ What can I serve with gochujang tofu?

Serve with steamed rice, noodles, or a crisp salad to balance the bold flavors of the sauce.

→ Is gochujang tofu spicy?

It has a moderate spicy kick from gochujang, but you can adjust the amount of paste to your heat preference.