This easy Gochujang Tofu is savory, sweet, and just a little spicy. The edges get golden and crisp. The sauce bubbles and clings to every nook and cranny. And the best part? It’s truly easy. A short ingredient list. Simple steps. Big flavor.
Over the years, I’ve developed a signature method for crispy panko breaded tofu. You'll see it in recipes like my Air Fryer Tofu, Crispy Holiday Tofu, and Nashville Hot Tofu Sandwiches. But this time, we’re skipping the breading step for an even faster weeknight option. This is less about the thick panko crunch. Instead you get caramelized edges, chewy centers, and sticky sauce in every bite. Perfect for adding bold flavor and protein to just about any meal!
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Why you'll love this recipe
- Easy and delicious: Just 8 pantry ingredients. Minimal prep. Big flavor payoff.
- Oven baked or air fryer: Make this Gochujang Tofu in the oven (35 minutes) or in the air fryer (22 minutes). Choose what works for you!
- Not too spicy: Just enough gochujang for bold flavor, with a gentle heat. Everyone's spice tolerance is different—but even my adventurous toddlers devour this.
- No nuts: This recipe doesn't use any peanut butter, so it's great for nut-free homes.
- Versatile: Add this gochujang tofu to rice bowls, noodles, salads, lettuce wraps. Or enjoy it as a high-protein snack.
Ingredients (and substitutes)
You only need 8 simple ingredients to make easy Gochujang Tofu cubes:
- Extra-firm Tofu: Usually sold in a vacuum-sealed pack. No pressing needed. Just tear it into bite-sized pieces. The rough edges create more surface area for sauce to cling to.
- Gochujang: Use gochujang paste, rather than sauce. The paste is thick, rich, and usually sold in a red tub. Paste is thinner, more diluted, and the flavor varies more by brand.
- Tamari: Adds deep, savory flavor. You can easily substitute soy sauce. The tofu gets seasoned twice with tamari. Once before it goes into the oven or air fryer, and again in the sauce. This helps the flavor soak into the tofu, not just coat the surface.
- Cornstarch: A light dusting helps the exterior crisp up, without needing a lot of oil.
- Honey: A touch of sweetness balances out the flavors and heat. If you're vegan, simply swap with maple syrup or agave.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Want more delicious tofu recipes? Check out my Vegan Satay (Tofu Skewers), Crispy Honey Mustard Tofu Sticks, and Spring Roll Salad with Peanut Tofu.
How to make Gochujang Tofu
This fast and craveable Gochujang Tofu recipe can be made in the oven or air fryer. Here's how to make it:
1. Tear extra-firm tofu into bite sized pieces.
2. Toss tofu with tamari, then cornstarch and oil until evenly coated.
3. Bake (or air fry) until golden and crispy on the edges.
4. Meanwhile, mix the easy 5 ingredient gochujang sauce.
5. Toss the tofu with most—but not all—the sauce. (Keep a bit of sauce for serving).
6. Bake again until sauce is bubbling. Serve.
Find the recipe card below for the complete recipe, including all ingredients and instructions.
Tips
- Use an air fryer if you have one: Air fryers heat up fast and do a great job crisping tofu. I make this recipe in my air fryer most often. If you use one, check the recipe notes for a couple modifications to the temperature and method. If you don't have an air fryer, don't worry—the oven version is great too!
- Tear the tofu: Tearing tofu with your hands is more fun than chopping—and it saves dishes! It also creates lots of nooks and crannies for the sauce to cling to.
- Use gochujang paste, not sauce: Gochujang paste has deeper flavor and tends to be more consistent. Gochujang sauce is thinner and already mixed with other seasonings, which can vary by brand.
- Save some sauce for serving: You'll toss the baked tofu with sauce first, but you won't need all of it. Save a little to drizzle on right before serving.
- Add a simple garnish (optional): Thinly sliced scallions and toasted sesame seeds make a simple, pretty garnish.
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Recipe FAQ's
This recipe has a little heat, but it's not super spicy. The honey helps balance the spice and adds a touch of sweetness. Everyone's spice tolerance is different, but my adventurous toddlers happily eat this gochujang tofu made as is.
Yes. Both methods work well. The oven is great for baking a bigger batch—or if you already have the oven on. The air fryer is faster and is great for evenly crisping up the tofu. If you're making just one batch and have an air fryer, that's usually my first choice.
It can be. Simply swap the honey for maple syrup or agave. Everything else in the recipe is already vegan—but double check labels to confirm.
Gochujang isn't usually gluten-free. The fermentation process uses gluten-containing ingredients, such as barley or wheat.
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📖 Recipe
Easy Gochujang Tofu (Oven or Air Fryer)
Ingredients
- 1 lb extra-firm tofu
- 2 tablespoons tamari (or soy sauce)
- 4 teaspoons cornstarch
- 1 tablespoon grapeseed oil (or other neutral oil)
- 2 tablespoons gochujang (paste not sauce, see note 1)
- 2 tablespoons honey (or maple syrup)
- 1 tablespoon toasted sesame oil
- 1 clove finely grated garlic
Instructions
- Preheat: Preheat oven to 425℉ (218℃), with rack in the center position.
- Bake Tofu: Tear 1 lb extra-firm tofu into rough 1-inch (2.5 cm) chunks. Scatter on a large parchment-lined baking sheet. Drizzle 1 tablespoons tamari over tofu, use your fingers to toss to coat. Sprinkle with 4 teaspoons cornstarch, toss to coat evenly. Then, drizzle with 1 tablespoon grapeseed oil and toss. Bake until golden and crisp at the edges, about 25 minutes.
- Gochujang Sauce: Meanwhile, whisk together 2 tablespoons gochujang, 2 tablespoons honey, 1 tablespoons tamari, 1 tablespoon toasted sesame oil, and 1 clove finely grated garlic.
- Finish Tofu: Drizzle three-quarters (~75%) of the Gochujang sauce over the baked tofu. (Reserve the rest for serving). Toss and return to the oven until the sauce is starting to bubble, about 5 minutes. Remove from oven, transfer to a bowl, and drizzle with the remaining sauce (see note 3).
Notes
- Gochujang: A thick, savory, sweet, and spicy fermented Korean chili paste. Often sold in a red plastic tub with a flip top lid. Use gochujang paste, not gochujang sauce. Gochujang sauce is a more watered down condiment, with added seasonings—which varies by brand.
- Air Fryer Method: Make 3 minor changes to the oven method above:
- Step 2 - Use a bowl (instead of baking sheet) to toss tofu with tamari, cornstarch, and oil.
- Step 3 - Mix Gochujang sauce in a bowl big enough for the air fried tofu.
- Step 3 - Air fry at 400℉ (204℃) for 15 to 20 minutes. Add tofu to bowl of sauce, toss, then use slotted spoon to transfer coated tofu back to air fryer. Air fry for another 2 to 4 minutes until sauce is bubbling. Serve and drizzle with residual sauce in bowl.
- Garnish Ideas (optional): You can garnish this Gochujang tofu with toasted sesame seeds or sliced scallions. Delicious served with rice, noodles, or eaten as is.
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