We love tofu. We love tofu. Enter crispy baked gochujang tofu! This spicy, savory dish is perfect to pair with Kimchi or Cabbage Apple Slaw.
This recipe is vegan and gluten-free. It only takes 30 minutes to prepare and six ingredients. We’ll show you exactly how to make it!
What is Gochujang
Gochujang sauce is spicy, savory, and a little sweet. You can make this sauce more quickly, which is what we are all about. We use it with other ingredients in this recipe to coat crispy, baked tofu.
How to make Crispy Baked Tofu with Gochujang
To get the crispiest crunchy tofu, start with super (high-protein!) Tofu is crumbled into small pieces with jagged corners. We then coat them in oil and cook until golden but still slightly firm.
As the tofu crisps up in the oven, we prepare our Korean-inspired sauce. We combine gochujang with maple syrup, cornstarch, and water.
The sauce will thicken up after heating and ready to cover the tofu with a sticky, savory perfection. YUM.
Now, let’s get together! It’s time to enjoy!
Ingredients
TOFU
Super firm tofu, one package (14-16 oz).
4 tsp olive or avocado oil
SAUCE
3-4 Tbsp Gochujang
2 Tbsp of lime juice
Maple syrup – 1-2 Tbsp
Water 2 Tbsp
3-4 tsp Gochugaru (Korean Chili Flakes // optional depending on the level of spice you prefer/the amount of gochujang)
Cayenne pepper ( optional depending on the level of spice you choose/the amount of gochujang): 1/2-3/4 tsp
1 1/2 teaspoons cornstarch
Instructions
Preheat the oven to 425 F (212 C) and line your baking sheet with parchment.
Tofu should be crumbled into small pieces, about 1/2 inch in diameter. Arrange them on a baking sheet lined with parchment paper. To evenly coat the tofu, add oil and toss. After the oven has been preheated, bake the tofu for 20 minutes. Flip it with a spatula and bake another 5-15 minutes until the edges are crispy and the tofu looks golden.
In a medium-sized (or larger-sized) saucepan, whisk together the water, gochujang, and maple syrup. Before adding the rest of the ingredients, taste and adjust. You may add more cayenne and gochugaru depending on the level of spice in your gochujang (we used the higher amounts). You can add more gochujang to get savory notes. Add lime for tang or maple syrup to sweeten. Add the cornstarch to the sauce once you are satisfied with it. Whisk until there are no lumps.
Stirring constantly, place the pan over medium heat. Bring to a gentle simmer. As soon as the sauce starts to bubble, keep an eye on it until it thickens. It should take 5-8 minutes. Remove the sauce from heat once it starts to thicken.
After the tofu has been baked, add the sauce to the pan or serving bowl. Enjoy at room temperature or warm. This tofu pairs well with kimchi and apple cabbage slaw. This would be great served in lettuce cups with kimchi on top!
Leftovers can be stored in an airtight container in the fridge for 3-4 days or in the freezer for up to a month. Reheat leftovers in a skillet or an oven at 350 F for 5-10 min Until crispy and warm.
