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Baked Gochujang Korean Tofu

A deliciously crispy and flavorful baked tofu dish featuring gochujang, served with rice and vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 block firm tofu Pressed to remove moisture
  • 2-3 tablespoons gochujang (Korean chili paste) Adjust to taste
  • 1 tablespoon soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger
  • to taste vegetables of your choice (e.g., bell peppers, broccoli, carrots) For serving
  • to taste white rice Cook according to package instructions

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Press the tofu to remove excess moisture, then cut it into cubes.
  3. In a bowl, mix gochujang, soy sauce, maple syrup, sesame oil, garlic, and ginger.
  4. Toss the tofu cubes in the marinade until well coated.
  5. Spread the tofu on a baking sheet lined with parchment paper.
Cooking
  1. Bake for 25-30 minutes, flipping halfway through, until crispy.
  2. Cook white rice according to package instructions.
  3. Serve the crispy tofu with your favorite veggies and rice.

Notes

Leftovers can be stored in an airtight container in the fridge for up to 3 days. For longer storage, freeze baked tofu for up to 3 months and reheat in the oven or air fryer.