Crispy Baked Gochujang Tofu (Korean-Impressed)

Crispy Baked Gochujang Tofu (Korean-Impressed)

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 fast & simple to make (however tastes prefer it wasn’t). Enter crispy baked gochujang tofu! It’s a savory, spicy, Korean-inspired dish excellent for pairing with kimchi, cabbage apple slaw, kimchi rice fritters, and extra. 

It’s vegan, gluten-free, protein-packed, and requires simply half-hour and 6 elements. Allow us to present you the way it’s performed!

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

What’s Gochujang?

Gochujang is a purple chili-based sauce that’s spicy, savory, and barely candy. It’s widespread in Korean cooking and historically fermented to develop the flavors, however there are additionally methods to make it extra merely (and shortly) — which you understand we’re all about. Right here, we use it together with different elements to coat crispy baked tofu!

How you can Make Crispy Baked Gochujang Tofu

For the crispiest crispy tofu, we begin off with tremendous agency (excessive protein!) tofu and crumble it into bite-size items with jagged edges. Then we coat them with oil and bake till golden and barely agency!

Drizzling crumbled super firm tofu with olive oil

Whereas the tofu crisps within the oven, we make our Korean-inspired sauce by combining gochujang (ideally home made, however store-bought is okay, too) with lime juice, maple syrup, cornstarch, and water.

After heating on the range, the sauce thickens up and is able 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 collectively now! The crispy baked tofu joins forces with the gochujang sauce, and it’s able to get pleasure from.

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:

Fast & simple
& SO versatile!

It makes a easy and scrumptious plant-based meal when paired with rice and cabbage apple slaw, and it will even be scrumptious in lettuce cups or served with our Crispy Kimchi Rice Fritters!

Love Tofu? Attempt These, Too!

When you do this recipe, tell us! Go away a remark, price it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, associates!

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

Prep Time 5 minutes

Prepare dinner Time 25 minutes

Whole Time 30 minutes

Servings 4 (Servings)

Course Entree

Delicacies Gluten-Free, Korean-Impressed, Vegan

Freezer Pleasant 1 month

Does it preserve? 3-4 Days

Stop your display screen from going darkish


  • 1 (14-16 oz) bundle tremendous agency tofu*
  • 4 tsp olive or avocado oil


  • 2-3 Tbsp gochujang (or sub store-bought // guarantee vegan + gluten-free as wanted)
  • 2 Tbsp lime juice
  • 1-2 Tbsp maple syrup
  • 2 Tbsp water
  • 3-4 tsp gochugaru (Korean chili flakes // non-obligatory, relying on how spicy you prefer it/how spicy your gochujang is)
  • 1/2-3/4 tsp floor cayenne (non-obligatory, relying on how spicy you prefer 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 items ~1/2-inch in dimension and organize them on the parchment-lined baking sheet. Add oil and toss to evenly coat the tofu. As soon as the oven is preheated, bake for 20 minutes, flip with a spatula, and bake for one more 5-Quarter-hour or till the tofu is just a little agency and golden with crispy edges.

  • In the meantime, in a medium (or bigger) saucepan, mix the gochujang, lime juice, maple syrup, and water and whisk to mix. Style and modify earlier than including the remaining elements. Relying on the spice stage of your gochujang, it’s possible you’ll need to add each the gochugaru and cayenne for extra spiciness (we added the higher quantities of each). You may also add extra gochujang for savory notes, lime for tang, or maple syrup for sweetness. When you’re pleased with the sauce, add the cornstarch and whisk till no lumps stay.

  • Place the saucepan over medium-high warmth and, whisking always, carry to a light-weight simmer. As soon as frivolously effervescent, watch intently till the sauce begins to thicken. This could take about 5-8 minutes whole. As soon as the sauce begins to thicken, take away from warmth and put aside.

  • As soon as the tofu is baked, mix it with the sauce within the saucepan or a serving bowl. Get pleasure from heat or at room temperature. This tofu is ideal for pairing with rice, kimchi, and/or cabbage apple slaw. It will even be scrumptious served in lettuce cups topped with kimchi!
  • Leftovers preserve in a sealed container within the fridge for 3-4 days or within the freezer for as much as 1 month. Reheat in a skillet or within the oven at 350 F (176 C) for 5-10 minutes till heat and crispy.

*When you can’t discover tremendous agency tofu, further agency tofu will work on this recipe. If utilizing further agency tofu, wrap it in an absorbent towel and set one thing heavy on high — like a forged iron skillet — to press out further moisture for 10-Quarter-hour. Alternatively, use a tofu press. Then proceed with Step 2.
*Diet info is a tough estimate calculated with olive oil and with out non-obligatory elements.

Serving: 1 serving Energy: 223 Carbohydrates: 12 g Protein: 15.8 g Fats: 12.4 g Saturated Fats: 2.3 g Polyunsaturated Fats: 0.5 g Monounsaturated Fats: 3.3 g Trans Fats: 0 g Ldl 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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