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Crispy pan-seared Gochujang Tofu with optional edamame tossed in a bold, glossy gochujang sauce with optional edamame. This easy vegetarian dinner is packed with flavor and perfect for busy weeknights!
Love simple tofu recipes? SO DO WE! You NEED to try out our Peanut Tofu Noodles as well as our viral Orange Tofu and our Coconut Tofu Soup!
Tofu PACKED with flavor!
This gochujang tofu recipe is one of those recipes that somehow checks all the boxes: bold flavor, easy to make, and genuinely satisfying! The tofu gets lightly crispy, then tossed in a glossy, spicy-savory gochujang sauce that’s hard to stop eating straight from the pan. I like serving it over rice or noodles, and sometimes I’ll toss in edamame for extra protein when I want to make it a little more filling. It’s simple, cozy, and perfect for busy weeknight dinners!
Why You’ll Love This Recipe
- Bold, savory gochujang flavor
- Quick and weeknight-friendly with minimal effort!
- Naturally vegetarian and easy to make vegan
- High-protein and SO satisfying
- Flexible with optional add-ins like edamame!
Ingredients needed
The ingredients for this spicy gochujang tofu recipe are listed fully down in the recipe card but let’s briefly go over the pantry staples needed including a few substitutions you can make as desired!
- Tofu – I love super-firm tofu because it’s higher in protein AND does not need to be pressed. Extra-firm tofu also works well, just be sure to press the tofu to release moisture. It gets tossed with cornstarch to get it extra crispy! I DO NOT suggest using silken tofu.
- Garlic + Fresh ginger – Adds warmth and depth that pairs perfectly with the gochujang.
- Green onions – The white parts get cooked; save the green parts for garnish.
- Gochujang – Korean chili paste that’s savory, spicy, and slightly sweet. Adjust the spice level depending on your heat tolerance! You can find this at most asian grocery stores.
- Soy sauce – Tamari works well for a gluten-free option.
- Rice vinegar – Balances the spice and richness of the sauce.
- Maple syrup or brown sugar – Adds just enough sweetness to round out the heat.
- Edamame – Adds extra protein and texture. Frozen shelled edamame works great and just needs to be thawed. The edamame is optional but highly recommended!
- For serving – I love to serve mine over white rice with extra green onion and a good sprinkle of sesame seeds!
How to Make It
Just a reminder that you can find the FULL spicy tofu recipe down in the recipe card, but I want to quickly go over how to make them with visuals for you :)
- Prep the tofu – press the tofu as needed and tear it into large chunks. Place in a large bowl and toss with cornstarch.
- Make the spicy gochujang sauce – in a measuring cup, whisk together the sauce ingredients: gochujang, soy sauce, rice vinegar, maple syrup, sesame oil, and water.
- Pan fry the tofu – saute the tofu pieces in a large non stick skillet over medium heat for about 10-12 minutes until crispy all around and golden brown. Set aside.
- Saute the veggies and finish – In the same skillet over medium-high heat, saute the ginger, minced garlic, green onions, and carrot. Add in the crispy tofu, edamame, and spicy sauce. Toss to coat and cook for a few additional minutes.
Recipe Tips
- If using extra firm or firm tofu, be sure to press the tofu well for the best texture
- Cook the tofu in the air fryer! I LOVE how crispy it gets in the air fryer!
- Don’t overcrowd the pan so the tofu actually crisps
- Thin the sauce gradually until it’s glossy and coating
- Add edamame at the end so it stays bright and tender!
Frequently Asked Questions
It’s moderately spicy with lots of savory depth. You can easily adjust the amount to taste.
Yes – use tamari and a gluten-free gochujang.
It’s delicious eaten on it’s own BUT rice, noodles, or even lettuce cups all work well!
Gochujang Tofu & Edamame Stir Fry
Ingredients
For the stir fry:
- 15 oz block super-firm or extra-firm tofu, pressed and cubed/ chunked
- 1.5 tablespoon cornstarch
- 2 tablespoons neutral oil, divided
- 2 cups shelled edamame, thawed if frozen
- 1 medium carrot, julienned or thinly sliced OMIT
- 3 green onions, sliced (separate white and green parts)
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger
For the gochujang sauce:
- 2 tablespoons gochujang, Korean chili paste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup, or brown sugar
- 1 teaspoon toasted sesame oil
- 2-3 tablespoons water, to thin as needed
For serving:
- Cooked rice or noodles
- Sesame seeds, for garnish
- Extra green onions, for garnish
Instructions
- Prep the tofu: If using super firm tofu, there's no need to press it. If using firm or extra-firm tofu, press it first. Pat the tofu dry and tear into large chunks OR cut into bite-sized cubes. Toss the chunks with cornstarch until lightly coated.
- Crisp the tofu: Heat 1 tablespoon of oil in a large nonstick skillet or wok over medium-high heat. Add tofu and cook 8–10 minutes, turning occasionally, until golden and crisp on all sides. Remove and set aside.
- Make the sauce: In a small bowl, whisk together the gochujang, soy sauce, rice vinegar, maple syrup, sesame oil, and water until smooth. Set aside.
- Cook the veggies: In the same pan, heat the remaining tablespoon of oil. Add garlic, ginger, and the white parts of the green onions; sauté 30 seconds. Add the carrot and cook for 2–3 minutes, until just tender.
- Add edamame & sauce: Stir in the edamame and cooked tofu. Pour the gochujang sauce over everything and toss to coat. Cook for 2–3 minutes more, until heated through and glossy.
Notes
- Add broccoli, snap peas, or spinach for extra color and veggies.
- Sub tempeh for tofu if preferred.
- For extra spice, mix in a bit of sriracha or chili crisp to the sauce.
- For a lower-carb option, serve over cauliflower rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
