Gochujang Braised Tofu: Spicy Korean Tofu Recipe

Spicy gochujang tofu is a flavorful Korean side dish that also works as an easy plant-based main. Tender tofu is pan-fried until crisp and then braised in a sweet, spicy gochujang sauce that clings to every piece. Ready in under 30 minutes, it’s a great dish for weeknights or batch-cooking for lunches.

The sweet and spicy gochujang sauce coats the tofu with a glossy glaze. Serve the braised tofu with steamed short-grain rice, kimchi and a simple sesame broccoli or cucumber salad for a complete Korean-inspired meal. Finish with sliced green onion and toasted sesame seeds for texture and brightness.

What is gochujang?

Gochujang is a traditional Korean fermented red chili paste with a deep red color and a layered flavour profile: savory, sweet, spicy and slightly smoky. It comes in varying heat levels — mild to very hot — so choose a variety that matches your spice tolerance. A medium-hot gochujang provides balanced heat without overwhelming the other flavours.

Ingredients & substitutions

The star of this recipe is firm or extra-firm tofu. Extra-firm tofu is best for pan-frying because it holds its shape and crisps up when excess moisture is removed. Avoid silken or soft tofu for this method; those textures are better used in soups, desserts or raw preparations.

For frying, use a neutral oil such as canola, vegetable or another high-heat oil. Toasted sesame oil is used in the sauce to add a nutty aroma — add it sparingly since its flavor is concentrated.

Gochujang sauce ingredients

• Soy sauce: Regular or light soy sauce works well. For a gluten-free option, use tamari or coconut aminos.
• Toasted sesame oil: Adds a nutty finishing aroma; use toasted sesame oil rather than plain.
• Gochujang: The fermented chili paste provides the main body of the sauce. If you need a milder or gluten-free option, you can use a smaller amount of Korean chili flakes (gochugaru) combined with miso and a sweetener as a makeshift substitute.
• Maple syrup: Adds a smoky sweetness and helps the sauce glaze the tofu. Brown sugar or another sweetener can be substituted.
• Garlic: Minced garlic provides savory depth. You can also add grated ginger if desired.
• Green onions (scallions): Use for both cooking and garnish; reserve some for the final sprinkle.

How to make braised gochujang tofu

This Korean-inspired braised tofu is made in one pan and takes about 30 minutes from start to finish. The technique focuses on removing moisture, crisping the tofu, and finishing it in a sticky, flavorful sauce.

Step 1: Prepare the tofu

Press the tofu gently to remove as much water as possible, then pat dry. Slice into roughly 1/2 inch (1 cm) thick rectangles or bite-sized cubes, depending on your preference. Removing surface moisture helps the tofu crisp evenly when frying.

Step 2: Pan-fry the tofu

Heat a large non-stick pan or well-seasoned cast iron skillet over medium-high heat with a tablespoon of oil. When the oil is shimmering, add the tofu in a single layer without crowding. Fry until golden and crisp, about four minutes per side. Transfer the tofu to a plate lined with paper towel to absorb excess oil.

Step 3: Add the sauce

Whisk the sauce ingredients together in a small bowl: water, soy sauce, toasted sesame oil, gochujang, maple syrup, minced garlic and sliced green onions. Reduce the heat to medium, carefully wipe excess oil from the pan, then pour in the sauce mixture. Stir and let it come together for a minute as it warms.

Saucy tip: The sauce will reduce and thicken, glazing the tofu. If you prefer extra sauce for drizzling over rice, double the sauce quantities.

Step 4: Braise the tofu in the sauce

Return the fried tofu to the pan and simmer for about four minutes, spooning sauce over each piece. Gently flip the tofu and simmer for another minute to ensure even glazing. Remove from heat and sprinkle with reserved green onion and toasted sesame seeds.

Serving suggestions

While braised tofu is a traditional Korean banchan (side dish), this version dressed in a sweet and spicy glaze stands well as a main. Serve it over steamed short-grain rice with kimchi and other banchan for a satisfying plate. Popular accompaniments include:

• kimchi
• spicy cucumber salad
• sesame broccoli or lightly sautéed bok choy
• green onion salad
• soy-braised potatoes
• steamed short-grain rice

Frequently asked questions