Gochujang Tofu

This gochujang tofu is perfect for weeknight dinners! With just a few ingredients and an air fryer, you can whip up this spicy, savory, and hearty meal in no time. It's ideal for anyone looking for a quick, budget-friendly recipe that doesn't skimp on taste.

Like my gochujang noodles, this gochujang tofu recipe is ready in under 30 minutes! It combines the unique heat of Korean chili flakes and gochujang paste with the ease of air frying for an uncomplicated and ultra-satisfying dish.

If you enjoy bold and spicy Korean flavors, then you can also try out my spicy vegan Korean Ramen noodles.

Why I love this recipe

Using just a handful of ingredients, including authentic Korean chili flakes and paste, this gochujang tofu is cost-effective and simple to assemble. Instead of chicken, I use ripped tofu chunks for an equally meaty, hearty, and protein-packed meal.

The air fryer does most of the work, cooking the tofu to crispy perfection. This recipe is great if you’re craving a meat-free option, whether you’re vegan or not! It's also ideal for families since the spice level can be adjusted to suit different tastes.

Ingredient Notes

Here’s everything you’ll need for this crispy gochujang tofu recipe:

• Tofu: Serves as the protein base of the dish, providing a meaty texture that absorbs the marinade like a sponge. I prefer extra-firm tofu for the crispiest results.
• Soy sauce: I use low-sodium soy sauce to add umami and savory depth without overpowering the saltiness and balancing the spiciness of the gochujang.
• Avocado oil: I use avocado oil for its high smoke point, making it ideal for air frying.
• Cornstarch: Used to coat the tofu, giving it a crisp texture once air-fried. Also, cornstarch thickens the sauce, ensuring it adheres to the tofu effectively.
• Vegan butter: Provides a rich, creamy base for the sauce. Use your favorite brand!
• Garlic: Freshly minced garlic adds a sharp, aromatic depth to the sauce.
• Gochujang paste: This Korean chili paste offers heat and a complex flavor that is slightly sweet, earthy, and umami-rich. Look for it at your local Asian food market.
• Korean chili pepper flakes: Also known as gochugaru, these flakes provide a smoky heat that is vibrant but not overwhelming. Again, you’ll find them at Asian food markets.
• Maple syrup: Adds a natural sweetness that balances the heat of the chili paste and flakes. Use pure maple syrup, not pancake syrup.
• Mirin: Adds a slight tang and complexity to the sauce. Look for mirin at any Asian food market next to the other condiments or rice vinegar.

Substitutions

• Tofu: You can use firm tofu, but make sure you press and air-fry it for a few extra minutes to account for the moisture. Or, try tempeh as a tofu alternative.
• Soy sauce: Swap soy with tamari for a gluten-free option, using a 1:1 ratio.
• Cornstarch: Arrowroot powder can be used in a 1:1 ratio for a similar crisping effect.
• Vegan butter: If you don’t have vegan butter, use a 1:1 ratio of flavorless coconut oil.
• Garlic: Garlic powder will work. Use ½ teaspoon for every tablespoon of fresh garlic.
• Gochujang paste: Try Thai chili paste mixed with a little miso to emulate gochujang with a different kind of heat and umami. Start with half the amount and adjust to taste.
• Chili flakes: Crushed red pepper flakes can be used, but they are spicier and less smoky, so start with half the amount and adjust to taste.

• Maple syrup: Honey or agave syrup can be used in a 1:1 ratio, though honey will bring a richer sweetness.
• Mirin: Rice vinegar or apple cider vinegar with a pinch of sugar added will work. Use a 1:1 ratio for both vinegars.

How to make

This gochujang tofu couldn’t be simpler to make! Follow my tips and tricks for the best results.

Preparation

If there is excess liquid in your tofu use a tofu press. Or simply wrap the block in a kitchen towel, place a heavy object like a cast iron skillet on top, and press it for 15-20 minutes. This improves the tofu's texture, making it easier to achieve crispy results.

Cooking

Step 1
Tear the tofu into 2-inch chunks and add them to a bowl. The irregular surface will help the seasonings cling better. In a mixing bowl, toss the tofu chunks with soy sauce and avocado oil.

Step 2
Sprinkle cornstarch over the tofu, tossing until all pieces are covered. Make sure there are no clumps of cornstarch on the tofu as this can lead to uneven cooking.

Step 3
Transfer the coated tofu to an air fryer basket and cook at 390 degrees Fahrenheit for 10 minutes, shaking the basket halfway. Avoid overcrowding the air fryer basket to prevent airflow blockages and prevent the pieces from steaming.

Step 4
Melt the vegan butter in a pan, then add garlic, gochujang paste, Korean chili flakes, soy sauce, mirin, and maple syrup, whisking until combined into a smooth sauce. Low and slow heat is the way to go here to help the flavors meld without burning the garlic.

Step 5
Dissolve 1 teaspoon of cornstarch in ¼ cup of water, then whisk this slurry into the sauce mixture on the stove. Continue to whisk until the sauce thickens slightly. The slurry must be completely lump-free before adding it to the sauce to avoid any grittiness in your final dish.

Step 6
Once the tofu is crispy, toss it in the sauce until each piece is well-coated. Garnish your gochujang tofu with sliced green onions and a sprinkle of white sesame seeds before serving.

For the perfect side, serve this spicy gochujang tofu with my vegan japchae — chewy Korean glass noodles tossed with veggies and savory-sweet japchae sauce.

Expert tip

Achieving the perfect texture in your gochujang tofu is the most important step, as it will provide a similar texture to traditional gochujang chicken.

Use hand-torn tofu pieces rather than cut cubes to increase the surface area. This step creates more nooks and crannies for the sauce to cling to and additional surface area to become crispy.

Cooking tips

Preheat your air fryer: Always preheat your air fryer for a few minutes before adding the tofu. This guarantees the tofu will start cooking immediately and helps achieve a uniform crispiness.

Shake don’t stir: I recommend shaking the basket instead of stirring to rotate the tofu. This prevents the pieces from breaking and ensures they cook evenly without sticking.

Monitor the sauce thickness: If the sauce thickens too much during cooking, thin it out with a little extra hot water until it’s smooth but pourable.

Frequently asked questions

Storing & Reheating

Gochujang tofu is delicious when fresh but can be stored and reheated for future meals. Let the dish cool to room temperature before storing it.

Fridge
Gochujang tofu can be stored in the refrigerator for up to 3 days. Keep it in an airtight container to prevent it from absorbing other flavors and odors from the fridge.

Freezer
I don’t recommend freezing gochujang tofu. The texture of the tofu will become spongy and waterlogged once thawed.

Reheating
For the best results, reheat your gochujang tofu in an air fryer or oven at 350 degrees Fahrenheit for 5-10 minutes until warm and slightly crispy.

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