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Rice bowl topped with vegan crispy gochujang tofu.

Vegan Crispy Gochujang Tofu

This vegan crispy gochujang tofu is a great source of plant-based protein that provides incredible flavors and is fantastic make-ahead dish. The sauce is spicy, savory, slightly sweet, and oh-so-addictive!
Course dinner, lunch, Main Course, supper
Cuisine Korean
Keyword crispy, gochujang, tofu, vegan
Prep Time 10 minutes
Cook Time 25 minutes
Servings 2 servings
Calories 373kcal


For the crispy tofu

  • 400 grams firm pressed tofu
  • 1 pinch white pepper
  • 1/4 tsp sea salt
  • 1 tbsp cornstarch
  • 1 tsp garlic powder
  • 2 tbsp oil

For gochujang glaze

  • 1 tbsp gochujang
  • 1 tsp gochugaru
  • 1 1/2 tbsp low-sodium soy sauce
  • 1 tsp sesame oil
  • 1/2 tbsp cornstarch
  • 2 tsp white sugar
  • 1 tsp rice vinegar
  • 1/2 cup water
  • 1 green onion chopped


  • Drain the tofu and let sit on paper towels for a few minutes.
  • While the tofu is draining, whisk together all the ingredients for the gochujang glaze and set aside.
  • Once the tofu is dry, cut into 1 inch cubes and place in a medium mixing bowl. Add the sea salt, white pepper, cornstarch and garlic powder. With a wooden spoon or a rubber spatula, mix together until all the tofu cubes are lightly coated.
  • In a medium pan, heat 2 tbsp of oil on medium heat. Gently add the tofu pieces on the pan and let cook for 10 minutes. Turn on other side and let cook another 10 minutes.
  • Pour over the gochujang glaze and mix together to ensure all tofu pieces are coated. Let the glaze cook for 2-3 minutes, or until it thickens.
  • Once the glaze has thickened, remove from heat and serve in a bowl. Sprinkle green onions on top, optional!


Calories: 373kcal | Carbohydrates: 19g | Protein: 20g | Fat: 25g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Sodium: 945mg | Potassium: 126mg | Fiber: 2g | Sugar: 2g | Vitamin A: 372IU | Vitamin C: 2mg | Calcium: 266mg | Iron: 3mg