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Baked Gochujang Korean Tofu

A quick and easy weeknight meal featuring crispy tofu marinated in a delicious gochujang sauce, perfect for meal prep or serving over rice.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 300
Ingredients Method Notes

Ingredients
  

For the tofu
  • 1 block firm tofu Press to remove excess moisture.
  • 2 tablespoons gochujang Use high-quality for richer flavor.
  • 1 tablespoon soy sauce Can substitute tamari for gluten-free.
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup or honey Agave syrup can be used for vegans.
  • 1 teaspoon garlic powder
  • 1 teaspoon ginger powder
  • to taste salt and pepper
For serving
  • Vegetables (e.g., bell peppers, broccoli, carrots) Optional, to steam or sauté.
  • Cooked white rice Base for serving the tofu.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Press the tofu for about 15 minutes to remove excess moisture.
  3. Cube the pressed tofu into even 1-inch pieces.
  4. In a bowl, mix together gochujang, soy sauce, sesame oil, maple syrup or honey, garlic powder, ginger powder, salt, and pepper.
  5. Toss the tofu cubes thoroughly in the marinade and let sit for at least 10 minutes.
Baking
  1. Spread the marinated tofu on a baking sheet lined with parchment paper.
  2. Bake for 25-30 minutes, flipping halfway through until crispy and golden brown.
Serving
  1. While the tofu is baking, steam or sauté your choice of vegetables until tender.
  2. Serve the crispy tofu over cooked white rice with the vegetables on the side.

Notes

For meal prep, consider packing baked tofu with rice and vegetables. Store leftovers in an airtight container in the fridge for up to 4 days.