This Crispy Gochujang Tofu is an easy, simple yet flavorful tofu recipe made using golden, crispy air-fried tofu tossed in a sticky, spicy-sweet gochujang sauce.
The tofu gets coated with cornstarch or potato starch, some seasoning, and is air fried until beautifully crisp, and then the crispy tofu is tossed with a delicious homemade gochujang sauce prepared using soy sauce, maple syrup, garlic, rice vinegar, and toasted sesame oil.
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It is crispy on the outside, tender inside, and packed with amazingly tempting, bold Korean-inspired flavors. The combination of spicy gochujang, savory soy sauce, sweet maple syrup, tangy rice vinegar, and nutty toasted sesame oil makes every bite so flavorful and addictive.
I love how simple this gochujang tofu recipe is. You get wonderfully crispy tofu without deep frying, as the air fryer does most of the work. Then all you have to do is make the quick gochujang sauce and toss the crispy tofu in it.
What really makes this crispy gochujang tofu special is the contrast between the crisp tofu and the glossy, sticky sauce. The sauce clings so beautifully to every piece of crispy tofu while still letting the crispy edges shine through.
This easy gochujang tofu makes a wonderful lunch or dinner and is indulgent when served with steamed rice, noodles, vegetables, or any of your favorite Asian-inspired side dishes.
So, are you ready to make this delicious air fryer gochujang tofu at home? Let me show you how simple it is to make.
About This Gochujang Tofu
Gochujang tofu is a Korean-style tofu dish, which is a super simple and flavorful way to turn tofu into a desirable and satisfying meal. This Korean-inspired tofu is made using either firm or extra-firm tofu and is then coated with soy sauce, black pepper, and some cornstarch or potato starch.
The coated tofu is then air fried at high heat until golden and crispy. Once the tofu is crispy, it is tossed in a pan-fried spring onion sauce and a homemade gochujang sauce made using gochujang, soy sauce, maple syrup, rice vinegar, fresh garlic, toasted sesame oil, sriracha, and water.
As a result, you get crispy tofu coated in a glossy, sticky, sweet and spicy sauce that is incredibly flavorful and inviting.
Before adding the tofu to the sticky sauce, I also sauté spring onion whites with garlic, and this gives the gochujang sauce even more texture and makes the whole dish smell absolutely amazing.
I love to finish this spicy gochujang tofu with fresh spring onion greens and toasted sesame seeds, as they add freshness, color, and a little extra crunch to every bite.
If you love Asian-style recipes, or are looking for an easy tofu recipe that is packed with flavor and deliciousness, this crispy air fryer tofu with gochujang sauce is definitely worth trying.
Why You’ll Love This Recipe
This Crispy Gochujang Tofu
✔️ is very quick & easy to make
✔️ comes together with basic ingredients
✔️ makes a lovely Korean-inspired tofu recipe
✔️ is made using an air fryer
✔️ uses firm or extra-firm tofu
✔️ does not require deep frying
✔️ can also be baked or pan-fried
✔️ has wonderfully crispy tofu
✔️ is coated in a sticky gochujang sauce
✔️ has sweet, spicy, tangy, & savory flavors
✔️ makes a flavorful weeknight dinner
✔️ is easy to customize
✔️ has a tempting homemade gochujang tofu sauce
✔️ goes beautifully with rice and noodles
Ingredients
For making this gochujang tofu recipe, you will need only a few simple ingredients.
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Tofu: It is the star of this recipe, so use the best one you can find. I prefer using firm tofu from Asian stores, as it gives a more authentic taste. You can use firm or extra-firm tofu for this recipe; they both work fine. Just remember to press the tofu well and pat it dry using a paper towel to remove excess moisture before tearing it into bite-sized pieces. This helps the tofu become much crispier in the air fryer.
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Starch: You need starch in this recipe to give the tofu its crispy exterior. You can use either cornstarch or potato starch, depending on what you have available. Both work really well for making crispy tofu.
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Soy Sauce: A little bit of soy sauce adds a savory, umami, and salty flavor to the tofu and also helps the starch stick to the tofu.
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Black Pepper: A little bit of freshly ground black pepper is added for some warmth and peppery flavor.
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Gochujang: Gochujang is a Korean fermented chili paste that gives a deep savory, spicy, slightly sweet flavor to the tofu. It is the main ingredient in this gochujang tofu sauce.
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Sweetener: Maple syrup is used to balance the heat from the gochujang and gives the sauce a lovely sweetness and glossy finish.
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Rice Vinegar: Rice vinegar is added for acidity and balances the sweetness and savory flavors. You can also use regular vinegar if you don’t have rice vinegar.
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Garlic: Freshly grated garlic adds a delectable, aromatic garlic flavor to the sauce.
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Toasted Sesame Oil: I use a little toasted sesame oil to add a deep, nutty aroma that brings all the flavors together.
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Spring Onions: I use the white parts for sautéing and adding to the sauce, while the green parts are used for garnish. They add a lovely fresh onion flavor and color.
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Sesame Seeds: Toasted sesame seeds add a little crunch and nutty flavor to the finished Asian-style tofu dish.
How to Make Gochujang Tofu
Making this crispy gochujang tofu is very straightforward. You only need to coat and air fry the tofu until golden and crisp, then make the sauce and toss everything together.
So easy and simple, isn’t it? It can’t get any easier.
Here is how to make it in 6 simple steps:
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Crispy tofu: To make crispy tofu, add the pressed and torn tofu to a bowl. Add soy sauce and black pepper and gently toss until the tofu is coated. Then sprinkle over cornstarch or potato starch and toss again until the tofu is evenly coated. You can also use rice flour for coating the tofu.
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Air fry: To air fry the tofu, arrange it in a single layer in the air fryer basket. Lightly spray it with oil, and air fry at 200°C / 400°F for 15–18 minutes. Make sure to flip or shake halfway through, until the tofu is golden and crispy.
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Make sauce: Mix the sauce in a bowl by adding gochujang, soy sauce, maple syrup, rice vinegar, toasted sesame oil, pressed garlic, and sriracha.
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Sauté: Heat oil in a skillet over medium heat, then add the chopped spring onion whites and cook for about 30 seconds to 1 minute. Add the prepared sauce and water, stir well, and simmer for 1–2 minutes, until glossy and slightly thickened. Add toasted sesame seeds and spring onion greens, and mix well.
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Coating: Add the crispy air fryer tofu to the skillet and gently toss for 1–2 minutes, until every piece is thoroughly coated in the sticky gochujang sauce.
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Garnish: Turn off the heat and serve with noodles or rice, sprinkled with sliced spring onion greens and toasted sesame seeds. Serve immediately.
Variations
Less Spicy
If you prefer a milder spicy tofu recipe, then reduce the amount of gochujang slightly and omit the sriracha. You can also add a little more maple syrup or rice vinegar to balance the heat.
Make It Spicier
If you love spicy food, then add a little more gochujang, a pinch of red pepper flakes, or some sliced red chilies to the sauce.
Starch
Instead of cornstarch, you can use potato starch. It works beautifully in place of cornstarch and gives the tofu a very crisp coating.
Add Vegetables
For a more filling meal, you can sauté vegetables like broccoli, bell peppers, carrots, or snap peas to make stir-fried vegetables, and then add the sticky gochujang sauce and tofu.
Add More Crunch
For extra crunch, you can sprinkle the tofu with more toasted sesame seeds or chopped roasted peanuts. Roasted peanuts taste really good in this recipe.
Serving Suggestions
This gochujang tofu tastes super delicious when served as a side with steamed white rice, brown rice, jasmine rice, or any lightly seasoned noodles. To make an extravagant gochujang meal, I used udon noodles sautéed with edamame and a little of the gochujang sauce I made. You can also use plain rice noodles, egg noodles, or any other noodles of your choice.
Sometimes I also love serving it with just stir-fried or steamed vegetables and a asian cucumber salad on the side. This also goes well with kimchi, spring rolls, rice paper dumplings, or other Asian-inspired side dishes.
For an easy weeknight meal, serve the crispy tofu over rice with steamed broccoli, air fryer broccoli, or your favorite vegetables. Spoon any extra gochujang sauce from the skillet over the top for even more flavor and taste.
Storage Suggestions
This sticky gochujang tofu is best enjoyed immediately, as the tofu has its best texture when freshly coated in the sauce. After resting, the tofu becomes soft and the sauce thickens, but it still tastes so good.
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 3 days. Just keep in mind that the tofu will soften as it sits in the sauce.
For the best texture, reheat the tofu in an air fryer or oven rather than the microwave, as air frying helps bring back some of the crispiness in the tofu. Feel free to add some water if the sauce has thickened too much.
If you want to make this recipe ahead of time, you can prepare the crispy tofu and sauce and store them separately. Toss them together just before serving to maintain the freshness.
Tips & Tricks to Make the Best Crispy Gochujang Tofu
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Pat Dry: To remove excess moisture, make sure to pat the tofu dry after rinsing. If you want to go one step further, then press the tofu. It is one of the most important steps for making crispy tofu. The drier the tofu, the better it will crisp.
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Firm Tofu: For the best texture, always use firm or extra-firm tofu for this recipe, as firm tofu works best because it holds its shape well during air frying.
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Coating: Toss the tofu gently so the soy sauce coats every piece before adding the starch and gets coated evenly.
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Starch: Adding any kind of starch is necessary for this recipe, as this is one ingredient that helps create that lovely crisp golden exterior. Cornstarch, potato starch, and tapioca starch all work well. Rice flour can be used if you avoid starch.
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Single Layer: Arrange the tofu in a single layer so the hot air can circulate properly around each piece and the tofu pieces don’t clump together.
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Shaking: Flipping or shaking the tofu halfway through cooking helps it get evenly browned and crisp.
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Consistency: Simmer the gochujang sauce only until it is glossy and slightly thickened. Don’t overcook the sauce, as it will thicken a little more when you toss it with the tofu. If your sauce seems too thick before adding the tofu, feel free to add some more water to adjust the consistency.
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Add the Tofu at the End: To maintain crispness, add the crispy tofu to the sauce for only 1–2 minutes toward the end. This helps the tofu retain as much crispiness as possible.
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Adjust: Gochujang brands can vary in heat and saltiness, so feel free to taste the sauce and adjust the amount of maple syrup or gochujang to suit your taste preference.
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Serving: For the best texture and flavor, serve this crispy gochujang tofu right after tossing it with the sauce.
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Pan-Frying/Baking: If you don’t have an air fryer or you want to pan-fry the tofu, feel free to do so. You can also bake the tofu instead of air frying. No matter which method you choose to cook the tofu, it always comes out crispy.
FAQs
What is gochujang tofu?
Gochujang tofu is a Korean-style tofu dish coated in a flavorful sauce made with gochujang, which is a Korean fermented chili paste. This version combines crispy tofu with aromatic, sweet, spicy, savory, and tangy flavors.
How do you make gochujang tofu?
Making gochujang tofu is really simple. To make gochujang tofu, coat firm tofu with soy sauce and starch, then air fry, pan-fry, or bake until crispy. Once cooked, toss it with a homemade gochujang sauce and sautéed spring onion greens.
How do you make crispy gochujang tofu?
To make crispy gochujang tofu, use firm or extra-firm tofu, press it well, coat it with cornstarch or potato starch, and air fry until golden and crisp. Toss the tofu with the sauce only at the end.
Can I make gochujang tofu in an oven?
Absolutely, yes, you can. Baking is a great way to make crispy tofu without deep frying. Bake the coated tofu at 200°C / 400°F for 15–18 minutes. Flip or shake it halfway through to get an even texture.
How do you get crispy tofu in the air fryer?
Pat the tofu well and use firm or extra-firm tofu. Then coat it with cornstarch or potato starch, avoid overcrowding the air fryer basket, and shake the tofu halfway through cooking.
How long do you air fry tofu?
For this recipe, air fry the tofu at 200°C / 400°F for 15–18 minutes, and flip or shake halfway through until golden and crispy. Also, the temperature of every air fryer differs, so start checking at 10 minutes.
Can I use potato starch instead of cornstarch?
Yes, you can absolutely use potato starch in this recipe. It works very well here and can be used in the same amount as cornstarch.
Is gochujang tofu spicy?
It has a spicy and savory flavor, but it is not too spicy. The amount of heat depends on the gochujang paste you use. Start with the recommended amount and feel free to adjust it according to your taste.
What can I serve with gochujang tofu?
Gochujang tofu is delicious with steamed rice, noodles, broccoli, stir-fried vegetables, cucumber salad, kimchi, spring rolls, or other Asian-inspired side dishes.
Can I make this crispy tofu ahead of time?
Yes, you can make it in advance. However, for the best texture, store the crispy tofu and sauce separately and toss them together just before serving. This simple step helps the tofu stay crisp for longer.
Crispy Gochujang Tofu (Air Fryer) (Step-by-step photo instructions)
Make Crispy Tofu
- Drain the tofu and rinse it. Pat the tofu dry and tear it into bite-sized pieces.
- I like to tear it rather than cut it into cubes because the uneven edges work really well and create an extra-crispy outer layer.
- Add the tofu, soy sauce, and black pepper to a bowl and gently toss.
- Sprinkle over the cornstarch or potato starch and toss again until the tofu is evenly coated.
Air Fry
- Arrange the tofu in a single layer in the air fryer basket. Lightly spray with oil. Air fry at **200°C / 400°F for 15–18 minutes**, flipping or shaking halfway through, until golden and crisp.
Make the Sauce
- Add the soy sauce, gochujang, maple syrup, rice vinegar, toasted sesame oil, sriracha, and minced garlic to a bowl. Whisk until well combined.
- Heat 1 tablespoon of sesame oil or neutral oil in a skillet over medium heat. Add the chopped spring onion whites and cook for about 30 seconds to 1 minute.
- Add the prepared gochujang sauce and water. Stir well and simmer for 1–2 minutes, until glossy and slightly thickened. Add the toasted sesame seeds and spring onion greens, then toss well.
Assemble The Tofu
- Add the crispy tofu to the skillet and toss gently for 1–2 minutes, until thoroughly coated in the sauce.
- Turn off the heat and sprinkle with sliced spring onion greens and toasted sesame seeds. Serve immediately.
Recipe Card
Crispy Gochujang Tofu (Air Fryer) [Recipe]
★★★★★
(Rating: 5 from 7 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| Category ☶ | Cuisine ♨ | Servings ☺ |
| Sides | Asian | 4 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 290 calories | 1 |
INGREDIENTS
For Crispy Tofu
- 500 g firm or extra-firm tofu, pressed
- 2 tbsp cornstarch **or potato starch**
- 1 tbsp soy sauce
- ½ tsp freshly ground black pepper
- ½ tsp garlic powder
- Oil spray
For Gochujang Sauce
- 2½ tbsp gochujang
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 2 garlic cloves, finely grated
- 1 tsp toasted sesame oil
- 3 tbsp water
- 2 spring onions, whites and greens separated
For Garnishing
- 1–2 tbsp finely sliced spring onion greens
- 1 tsp toasted sesame seeds
INSTRUCTIONS:
Make Crispy Tofu
- Drain the tofu and rinse it. Pat the tofu dry and tear it into bite-sized pieces.
- I like to tear it rather than cut it into cubes because the uneven edges work really well and create an extra-crispy outer layer.
- Add the tofu, soy sauce, and black pepper to a bowl and gently toss.
- Sprinkle over the cornstarch or potato starch and toss again until the tofu is evenly coated.
Air Fry
- Arrange the tofu in a single layer in the air fryer basket. Lightly spray with oil. Air fry at **200°C / 400°F for 15–18 minutes**, flipping or shaking halfway through, until golden and crisp.
Make the Sauce
- Add the soy sauce, gochujang, maple syrup, rice vinegar, toasted sesame oil, sriracha, and minced garlic to a bowl. Whisk until well combined.
- Heat 1 tablespoon of sesame oil or neutral oil in a skillet over medium heat. Add the chopped spring onion whites and cook for about 30 seconds to 1 minute.
- Add the prepared gochujang sauce and water. Stir well and simmer for 1–2 minutes, until glossy and slightly thickened. Add the toasted sesame seeds and spring onion greens, then toss well.
Assemble The Tofu
- Add the crispy tofu to the skillet and toss gently for 1–2 minutes, until thoroughly coated in the sauce.
- Turn off the heat and sprinkle with sliced spring onion greens and toasted sesame seeds. Serve immediately.
Watch Full Recipe Video:
NOTES:
- Toss the tofu gently so the soy sauce coats every piece before adding the starch and gets coated evenly.
- Cornstarch, potato starch, and tapioca starch all work well. Rice flour can be used if you avoid starch.
- Arrange the tofu in a single layer so the hot air can circulate properly around each piece and the tofu pieces don't clump together.
- Flipping or shaking the tofu halfway through cooking helps it get evenly browned and crisp.
NUTRITION (Per Serving):
Calories: 290kcal | Fat: 15.9g | Carbohydrates: 23.5g | Protein: 17.4g | Fiber: 2.6g | Sugar: 12.8g | Sodium: 1051mg
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/gochujang-tofu/
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