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  • Jeeca Jeeca
  • - July 26, 2022
  • - 10:22 pm

Gochujang Tofu

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This gochujang tofu is cooked in an irresistibly spicy, savoury and sweet gochujang-based sauce with mushrooms and onions. This recipe is inspired by Korean spicy pork or Jeyuk Bokkeum that’s packed with an umami and spicy sauce that’s delicious with a bowl of steamed rice.

gochujang tofu in a plate

THE INSPIRATION: KOREAN SPICY PORK OR JEYUK BOKKEUM

Jeyuk (제육) means pork and Bokkeum (볶음) means stir-fry. It’s a marinated spicy pork dish, and I love the sauce that its coated and cooked in. The sauce is gochujang based, making it rich, umami, and of course spicy. I love having dishes like this with rice where you can scoop up the green onions and the extra sauce over for a super satisfying meal. Plus, did I mention that it’s super easy to put together?

Spicy Pork is one of those Korean dishes I REALLY LOVE. There are also different versions of spicy stir-fried dishes in Korean cuisine such as Ojingeo bokkeum or Stir-Fried Spicy Squid with a really additicing sauce.

I also have a vegan korean spicy pork stir-fry recipe here.

This is my vegan version of Korean spicy pork stir fry or Jeyuk Bokkeum.

I’m really a big spice-lover so I’d go for spicy gochujang tofu dishes like this any day.

WHAT YOU’LL NEED TO MAKE THIS GOCHUJANG TOFU

fried extra firm tofu or bean curd
These are packaged fried extra firm tofu or bean curd that are very handy to have.

TOFU

  • 1 lb extra firm tofu, pan fry the tofu until golden brown and crisp

You can also use packaged fried bean curd or tofu like I did for this recipe.

gochujang tofu ingredients
You’ll need only a few key ingredients to make this tasty gochujang tofu recipe.

GOCHUJANG SAUCE

  • 1-1.5 tbsp gochujang
  • 1 tbsp tomato ketchup
  • 1/4 cup room temperature water
  • 1 tbsp sesame oil
  • 1-2 tbsp sugar , adjust to sweetness
  • 1 tsp sesame seeds
  • 1 tbsp rice vinegar
  • 1/2 tbsp soy sauce, or more taste
  • 1 tsp corn starch

The full recipe is also in the recipe card below ◡̈

fresh himeji mushrooms
sliced green onions

FOR STIR-FRYING

  • Neutral oil for cooking
  • 5.3 oz fresh mushrooms of choice I used shimeji muhsrooms
  • 2 green onions chopped & white parts separated
  • 1 small white onion sliced
  • 3 cloves garlic minced

COOKING THE GOCHUJANG TOFU

fried extra firm tofu or bean curd
  • Prepare the tofu: press your tofu to drain out excess water. Pan-fry the tofu over medium heat in a pan with some oil until golden brown and crisp on all sides.
  • If air-frying, you can also place the tofu on your air fryer basket and spray oil on each side. Leave to air-fry for 15-20 minutes at 350F or until golden brown and crisp, flip halfway through cooking. You can also use packaged fried bean curd or tofu like I did for this recipe.
  • Prepare the rest of the ingredients. For the mushrooms, you can simply break these apart or slice them.
Mix all the sauce ingredients together in a bowl.
gochujang tofu sauce
Feel free to adjust the sauce to your desired taste.
  • Mix the sauce: In a separate bowl, mix all the gochujang sauce ingredients together. Feel free to adjust the sauce to your desired taste.
sautéing green onions and mushrooms in a pan
gochujang tofu in a pan
  • Stir-Fry: Heat a large pan or wok over medium. Add some oil. Saute the onion, white parts of the green onions until translucent and aromatic. Add in the garlic.
  • Saute the mushrooms and leave to cook over medium high eat until slight browned.
  • Add in the pan-fried/fried extra firm tofu with the mushrooms.
  • Give the sauce another mix (to be sure the starch doesn’t stick to the bottom) and then pour over the tofu.
  • Leave to simmer at medium heat until the sauce starts to boil and thicken. Mix well and taste the sauce. Season more as needed. Leave to cook for 1-2 more minutes then turn off the heat. Finish with the green onions and sesame seeds, for topping.
gochujang tofu in a pan
  • Serve and enjoy hot with some rice.

OTHER TOFU RECIPES YOU MIGHT LOVE:

Check out my tips on how to store tofu!

  • Cold Silken Tofu with Sweet Chili Sauce
  • Baked Peanut and Lime Tofu
  • Kung Pao Tofu
  • Pineapple Cashew Tofu Stir-Fry
  • Crispy Salt and Pepper Tofu
  • Black Pepper Tofu Steaks
  • Tofu “Chicken” Teriyaki
  • Korean Spicy Braised Tofu
  • Fried ‘Chicken’ and Gravy
  • Tofu Katsu
gochujang tofu in a pan

Gochujang Tofu

5 from 6 votes
This gochujang tofu is cooked in an irresistibly spicy, savoury and sweet gochujang-based sauce with mushrooms and onions. This recipe is inspired by Korean spicy pork or Jeyuk Bokkeum that’s packed with an umami and spicy sauce that’s delicious with a bowl of steamed rice.
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main Course
Cuisine Asian, East Asian, Korean
Servings 3 servings
Calories 191 kcal

Ingredients
 
 

Tofu

  • 1 lb extra firm tofu pan fry until golden brown and crisp

Gochujang Sauce

  • 1-1.5 tbsp gochujang
  • 1 tbsp tomato ketchup
  • 1/4 cup room temperature water
  • 1 tbsp sesame oil
  • 1-2 tbsp sugar , adjust to sweetness
  • 1 tsp sesame seeds
  • 1 tbsp rice vinegar
  • 1/2 tbsp soy sauce , or more taste
  • 1 tsp corn starch

For Stir-Frying

  • Neutral oil for cooking
  • 5.3 oz fresh mushrooms of choice I used shimeji muhsrooms
  • 2 green onions chopped & white parts separated
  • 1 small white onion sliced
  • 3 cloves garlic minced

To Serve

  • Sesame seeds
  • Steamed rice

Instructions
 

  • Prepare the tofu: press your tofu to drain out excess water. Slice the tofu into 1-inch (2.5 cm) cubes or any shape of your choice. Pan-fry the tofu over medium heat in a pan with some oil until golden brown and crisp on all sides.
  • If air-frying, you can also place the tofu on your air fryer basket and spray oil on each side. Leave to air-fry for 15-20 minutes at 350F or until golden brown and crisp, flip halfway through cooking. You can also use packaged fried bean curd or tofu like I did for this recipe.
  • Prepare the rest of the ingredients. For the mushrooms, you can simply break these apart or slice them.
  • Mix the sauce: In a separate bowl, mix all the gochujang sauce ingredients together. Feel free to adjust the sauce to your desired taste.
  • Stir-Fry: Heat a large pan or wok over medium. Add some oil. Saute the onion, white parts of the green onions until translucent and aromatic. Add in the garlic.
  • Saute the mushrooms and leave to cook over medium high eat until slight browned.
  • Add in the pan-fried/fried extra firm tofu with the mushrooms.
  • Give the sauce another mix (to be sure the starch doesn’t stick to the bottom) and then pour over the tofu.
  • Leave to simmer at medium heat until the sauce starts to boil and thicken. Mix well and taste the sauce. Season more as needed. Leave to cook for 1-2 more minutes then turn off the heat. Finish with the green onions and sesame seeds, for topping.
  • Serve and enjoy hot with some rice.

NUTRITIONAL INFO

Serving: 1serving | Calories: 191kcal | Carbohydrates: 17g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 158mg | Potassium: 517mg | Fiber: 2g | Sugar: 10g | Vitamin A: 117IU | Vitamin C: 7mg | Calcium: 77mg | Iron: 2mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

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This Post Has 14 Comments

  1. in2insight 26 Jul 2022 Reply

    Hi,

    Did you cut the tofu before frying or fry the whole block?

    How much soy sauce? 1/2 of what… 🙂

    1. Jeeca 27 Jul 2022 Reply

      It’s 1/2 tbsp soy sauce, or more to taste. Thanks so much for pointing that out! I overlooked it. As for the tofu, you can slice these into any shape of your choice before pan-frying so you get them crisp on all sides. Hope this helps! ◡̈

      1. in2insight 27 Jul 2022 Reply

        Thank you, Jeeca, for the kind update.
        Will be making this for sure!

        BTW, love your book so much. Have made a lot of the dishes and each has been a success.

        1. Jeeca 28 Jul 2022 Reply

          So happy to hear this! 🥺

  2. Jantje 30 Jul 2022 Reply

    5 stars
    We just had this dish for dinner and it was so delicious! The flavours were really well balanced and it was a pleasure to it. Thank you for the lovely recipe!

    1. Jeeca 31 Jul 2022 Reply

      Thank you Jantje! ◡̈

  3. in2insight 1 Aug 2022 Reply

    5 stars
    First off, thank you for all your kind assistance with my questions. 🙂
    This dish is amazingly good!
    Since it appears I can’t read recipes… ended up marinating the tofu in the sauce… Not a bad thing as it turns out since we ended up baking instead of frying.
    Towards the end there was still enough sauce that in went some par cooked broccoli.
    Truly outstanding.

    1. Jeeca 2 Aug 2022 Reply

      Marinating the tofu is actually a great idea! So it’s like a great accidental discovery haha. It gets more flavours in since tofu are like sponges. And glad you liked it! ◡̈

  4. Grace 2 Aug 2022 Reply

    I’m too shy to post what I made on instagram and tag you hehe but tried the recipe and it was sooo good. Been really into tofu dishes lately. I will try making your other dishes soon. 😋

    1. Jeeca 2 Aug 2022 Reply

      Aww thank you Grace for coming on here to leave this comment! Super appreciate it 🥺

  5. Marla 8 Aug 2022 Reply

    5 stars
    So yummy! I love all of your recipes I’ve tried to far 😋

    1. Jeeca 9 Aug 2022 Reply

      Thank you Marla! ◡̈

  6. Ice 8 Aug 2022 Reply

    Will be making this later! Super excited about this recipe since I’ve cooked every tofu recipe you have. My partner and I are on the verge of eating tofu everyday for the rest of our lives, LOL. Please continue producing more recipes! Love it!

    1. Jeeca 9 Aug 2022 Reply

      I love tofu too so I’m definitely going to continue sharing more recipes, especially with tofu! Hehe thanks so much Ice!

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I’m Jeeca, a 24-year old vegan who’s passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian food inspired by those I grew up enjoying.

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