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Gochujang tofu chunks in a serving plate garnished with green onions alongside a lime wedge.

Gochujang Tofu

5 from 1 vote
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Serving Size: 4
Author Puja Verma
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DESCRIPTION

This appetizing gochujang tofu is a quick and easy recipe made with all plant based ingredients. 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 makes a perfect appetizer, side dish, or topping for your vegan bowls.

INGREDIENTS
  

Tofu

  • 16-20 ounces extra firm tofu
  • 3 tablespoon soy sauce low sodium
  • 2 tablespoon avocado oil
  • 2 tablespoon corn starch

Gochujang Sauce

  • 1 tablespoon vegan butter melted
  • 1 tablespoon garlic  minced or paste
  • 1 tablespoon gochujang paste
  • 1 tablespoon Korean chili pepper flakes (gochugaru)
  • 2 tablespoon soy sauce low sodium
  • 2 tablespoon maple syrup
  • 1 tablespoon mirin or rice vinegar
  • ¼ cup hot water
  • 1 teaspoon corn starch

Garnish

  • 2 whole green onions thinly sliced
  • 1 teaspoon white sesame seeds

METHOD
 

To prepare the tofu

  • Note: When using a super firm or extra firm tofu, there is usually no need to press it. However, if there is liquid remaining in the tofu, then it is necessary to press the tofu before preparing it.
  • How to press tofu: Wrap tofu block with a kitchen towel and set something heavy over it (like a cast iron) for 15 to 20 minutes. Then unwrap the towel from the tofu block. You can also purchase a tofu press for this process.
    Note: You can skip this step if there is no need to press the tofu.
  • Use your hands to pull apart the tofu into small 2 inch chunks, and place it in a mixing bowl.
  • Drizzle over the soy sauce and oil. Use a spatula to toss the tofu till it is combined with the soy sauce and oil.
  • Sprinkle over the cornstarch and toss again till all the tofu chunks are evenly coated.
  • Transfer tofu into an air fryer and cook on 390℉ for 10 minutes, pausing half way to gently toss the tofu and continue air frying till completed.

To make the gochujang sauce

  • While the tofu is air frying - Melt vegan butter in a pan over medium-low heat, and whisk in the Korean chili flakes, gochujang paste, garlic, mirin, soy sauce, and maple syrup. Whisk together until it forms a sauce-like consistency.
  • Mix together the cornstarch and water in a separate bowl until corn starch is dissolved without any clumps.
  • Whisk in the cornstarch water into the gochujang mix until it starts the thicken the sauce.

Gochujang Tofu

  • Transfer the air fryer tofu to the gochujang sauce and mix together till all the crispy tofu chunks are evenly coated with the sauce.
  • Garnish with green onions and white sesame seeds before serving.

NOTES

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.

NUTRITION

Calories: 215kcal | Carbohydrates: 17g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 1385mg | Potassium: 258mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 139IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg
Course: Appetizer, Side Dish
Cuisine: Korean
Keyword: Gochujang Tofu
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