Spicy Gochujang Crispy Tofu (oil free & Gluten-free)

Dive into flavor with my sizzling recipe for Spicy Gochujang Crispy Tofu – it’s a taste explosion without the guilt! No oil, gluten-free, just pure deliciousness in every crunchy bite. Spice up your tofu game and let’s get cooking! 🔥🌶️

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Gochujang spicy tofu

Imagine golden, crispy tofu cubes drenched in the irresistible taste of Gochujang – a perfect harmony of spice and crunch.

What sets this recipe apart is its commitment to health. No excess oil and no gluten, just a plateful of satisfying goodness. Whether you’re a tofu enthusiast or a kitchen novice, this Spicy Gochujang Crispy Tofu is a game-changer for a quick, tasty, and wholesome meal. Join me in spicing up your kitchen routine with this fuss-free and flavor-packed delight! 🔥

Gochujang Crispy Tofu

What is Gochujang Paste?

Gochujang paste, a beloved gem in Korean cooking, brings a delightful mix of flavors to the table. It’s a red chili paste made from fermented ingredients like chili peppers, glutinous rice, soybeans, and salt, resulting in a uniquely savory and slightly spicy condiment. What sets Gochujang apart is its versatile nature; it can be used as a marinade, dipping sauce, or flavor booster in various dishes. The paste adds a pleasant sweetness, saltiness, and just the right amount of heat to your culinary creations. It’s a simple yet impactful way to infuse a touch of Korean taste into your home cooking, making Gochujang a go-to ingredient for those looking to add a hint of Korean flair to their meals.

The paste I use is vegan, gluten free, and has 0 sugar! You can find it on Amazon here 👇🏽
Gochujang Paste

Super Firm Tofu OR Extra Firm Tofu?

Opting for super firm tofu is a game-changer when making oven-baked, no-fry crispy tofu. The beauty of super-firm tofu lies in its density, eliminating the need for time-consuming pressing. This not only saves time but also makes the cooking process more straightforward. What sets super firm tofu apart is its resilience; it doesn’t crumble or tear when mixed in flavorful marinades, ensuring a satisfying texture in every bite. Unlike extra-firm tofu, it maintains its shape effortlessly during baking, thanks to its lower water content. So, when choosing tofu for your crispy oven-baked delights, super firm tofu emerges as a convenient and sturdy option, simplifying your cooking experience without compromising on that delightful crunch.

Gochujang Spice Tofu

Customize with Vegetables

Take this dish to the next level by experimenting with your favorite veggies. I opted for perfectly cooked green beans, but broccoli, bok choy, or a combination of veggies goes great just as much.

Gochujang Spicy Tofu

What Ingredients do I need?

  1. Garlic: The flavor powerhouse! Freshly minced garlic brings a rich and savory taste, setting the stage for a delicious noodle experience.
  2. Tamari: Think of it as the umami conductor. Tamari adds a savory, soy-based depth to our dish, ensuring a satisfying flavor in every bite. This is my favorite organic tamari!
  3. Rice Vinegar: A touch of brightness! Rice vinegar adds a hint of acidity, balancing the savory and spicy notes for a well-rounded taste.
  4. Chili Flakes: Spice it up! Chili flakes bring the heat, allowing you to customize the dish to your preferred spice level.
  5. Green Scallions: The freshness factor! Both the white and green parts of the scallions add a mild onion flavor and a visually appealing touch.
  6. High-Quality Veggie Broth: The flavor base! A good veggie broth provides a savory foundation, letting all the other ingredients shine in harmony. I’ve always ONLY trusted Pacific Veggie Broth!
  7. Chili Oil: The secret kick! Drizzle chili oil for an extra layer of heat and a touch of luxurious richness to complete the flavor profile.

Gochujang Spicy Tofu

Looking for the products I used in this video?

Everything I use in my videos (plus so much more) can be found on my Amazon Storefront 👇🏽

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For the tofu:

1 block super firm tofu

2 tbsp cornstarch

2 cloves garlic, minced

2 tbsp tamari

red chili flakes (optional)

For the sauce:

4 tbsp gluten free Gochujang paste

2 tbsp tamari

1 tbsp maple syrup or agave

3 cloves garlic, minced

2 tsp rice vinegar

3 tbsp water

cornstarch slurry (1 tbsp cornstarch + 2 tbsp water combined)

To serve:

Green beans (or any vegetable of your choice)

Sesame seeds

Chili Flakes for extra spice

Green Onions



Off On

  1. Preheat oven to 425º and line a baking sheet with *nonstick parchment paper*

  2. Remove the super firm tofu from the package and shake off any water. Pat try with a paper towel or thin kitchen towel to remove any excess moisture. (If using extra firm tofu instead, then you will have to press the tofu for 30-40 minutes prior to cutting).

  3. In a deep bowl, add the cubed up tofu and the remaining tofu marinade ingredients - mix carefully, making sure all the tofu pieces are evenly covered with the mixture.

  4. Add the tofu to a baking sheet lined with nonstick parchment paper (important to use nonstick, otherwise the tofu will stick to the paper and will be difficult to remove). Bake at 425 for 30 minutes (flipping halfway)

  5. While the tofu is baking, start cooking your green beans. Set aside

  6. Make your sauce by combining all sauce ingredients in a pan - stir on medium heat until your sauce has reached a thicker consistency (but not too thick (it should be pourable). Set aside until the tofu is fully cooked

  7. In a wok with the heat on low, combine the green beans, tofu, and sauce. Mix well until everything is coated in the sauce.

  8. Sprinkle some sesame seeds and serve with rice, millet, or your grain of choice.

  9. Garnish with green onions and enjoy!

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