Easy Spicy Korean Gochujang Tofu Vegan 30 Minute Recipe

This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!

Substitutions and variations

Gochujang. If gochujang is not available in nearby grocery stores, you may substitute it with another type of chili paste, such as sriracha or sambal oelek. Soy sauce. Substitute with tamari for a gluten-free version of this recipe. Rice wine vinegar. You can easily substitute this with white wine vinegar or red wine vinegar due to similarity in tanginess, acidity, and sweetness. Maple syrup. You can use honey as-is or brown sugar with water (after heating it up on medium heat to dissolve and get to the right texture).

In a medium bowl, combine all the other ingredients to make the spicy sauce.

👩🏽‍🍳 Tips for the best spicy gochujang tofu recipe

Tofu can be intimidating if you’ve never cooked with it before, but trust me, it’s really easy once you get the hang of it. While this recipe is written so it’s easy to get right every time, following these tips will make things easier and ensure you get crispy tofu every time!
For oven-baked tofu: Preheat oven to 400℉ (200℃). Spread the tofu in a single layer on a baking sheet, evenly spacing them and avoid overcrowding. Bake for 20-25 minutes, or until the tofu is golden brown and crispy. Use extra firm tofu. To achieve a golden brown and crispy tofu, use extra firm tofu. Soft tofu and silken tofu won’t work as they fall apart once pressed. ⭐ For extra crispy tofu, freeze the tofu overnight. When tofu is frozen, it becomes spongy, which makes it easier to drain and absorb more sauce, resulting in more flavorful tofu bites. Press the tofu for 30 minutes before cooking using something heavy or with a tofu press (I love using this tofu press and it gets SO much use in our kitchen, so check it out!) Slice them uniformly. Cut tofu into uniform cubes for consistent cooking and a balanced distribution of flavors. Lightly coat tofu cubes with cornstarch or tapioca flour for added crispiness. Add variety. Make your meal even healthier by adding vegetables such as broccoli, mushrooms, Brussel sprouts, or bell peppers. Super easy to whip up a side of microwave broccoli, or smothered garlic green beans.

🍴How to serve gochujang tofu

This spicy gochujang tofu is a satisfying dish you can enjoy as-is. But you can also make a complete meal by:

Adding some vegetables such as broccoli, Brussels sprouts, or bell peppers to add more variety. Serve it with rice (made in the microwave), cumin rice, or even leftover fried rice or noodles for a good starchy complement.

🍶 Storage and reheating instructions

To store leftover Korean spicy gochujang tofu, transfer it to an airtight container and place in the refrigerator for up to three days. To reheat, place it in the oven at 350 F (176 C) for 5-10 minutes until warm and crispy. You can also pop it in the air fryer for a few minutes. I do not recommend freezing this recipe.