Quick & Easy Spicy Gochujang Tofu
Pan-fried tofu cooked in a sweet, spicy gochujang sauce with a hint of sesame! This flavorful, easy Korean gochujang tofu recipe uses minimal ingredients and is ready in 30 minutes! A budget-friendly, vegan main or side that's better-than-takeout and great for busy weeknights.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 14 oz extra firm tofu
- 1 green onion (finely chopped)
- 2 tablespoon vegetable oil (or any neutral oil)
- 1 tablespoon gochujang
- 1 tablespoon sesame seeds
- 1 tablespoon regular soy sauce (or light soy sauce)
- 1 teaspoon sesame oil
- ½ tablespoon cornstarch (or potato starch / tapioca starch)
- 1 teaspoon white granulated sugar (or cane sugar / brown sugar / maple syrup / honey)
- ½ teaspoon gochugaru
- ½ cup water (cold or room temp)
Instructions
- 1
Remove the tofu from the package and strain out excess water. Pat the tofu block dry with paper towels to remove excess moisture.
- 2
Slice tofu into 1/2-inch-thick rectangles and set aside.
- 3
In a small bowl, combine sauce ingredients as listed above until well combined and the gochujang has dissolved. Set aside.
- 4
Heat vegetable oil or any neutral oil in a large pan on medium heat. Fry tofu in small batches until golden brown on both sides, about 5 to 7 minutes per side.
- 5
Then add the sauce in a circular motion to cover the tofu and simmer until thickened, about 30 seconds. Then gently toss the tofu in the sauce until evenly coated.
- 6
Garnish with chopped green onions. Serve hot and enjoy!