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Welcome to the reality of simple, flavor-rich meals you will swing to in the kitchen (and maybe after the meal, too). If you are like me, then you probably appreciate how it is for maximum flavor with minimal effort, and sticky gochujang tofu is just that. It’s spicy, crunchy, sticky, and sweet—everything can be packed into one feel-good vibe meal, and I’m going to take you through it step-by-step.

Why This Recipe Is Soirresistible
Here’s the deal-this tofu is all about the textures and flavors. First, tear it into chunks and bake until golden and crispy; then dunk it into a spicy, sweet gochujang sauce that is oh-so-satisfying. Throw it on top of a rice bowl, sprinkle with fresh herbs, and add some crunch with cucumber. The result? You really have a meal that encapsulates comfort, crunch, and kick in one all-inclusive dish.
Not only is the dish delicious, but it is also simple to make. You start with a handful of mundane ingredients: salt, pepper, oil, and cornstarch. These are just to help achieve that perfect crispy texture. Once the tofu is nice and golden, it gets struck with a tangy, spicy-sweet sauce of only five ingredients-easy yet full of flavor beyond measure. And that is the magic of the very same recipe in simplicity and technique for perfect snap.
I make this frequently for lunch during work-from-home days because it is quick and filling with that satisfied feeling afterward. When served for dinner, the gochujang sauce leaves my kids whimpering from the fury of heat, hence straight nuggets of tofu come ready with ketchup or honey mustard. My husband and I, however, relish the entire golden, goopy, spicy goodness all to ourselves (trust me, it’s worth the extra batch of sauce!).
Gochujang Sauce: The Star of the Show
The true magic takes place when the gochujang sauce comes in contact with the crispy tofu, as it is very simple and flavorous. It has a peanutty, sesame, and soy-sauce profile that delivers an incredibly rich nutty umami-packed profile wad. If you want to take it up a notch or are looking for a milder option (especially for those with allergies), I have a mayo-based gochujang sauce recipe that’s just as great. You could even switch this up with any meat of her choosing-chicken meatballs, shrimp, name it. The sauce is very versatile, and it has been shining for all occasions!
How to Make Tofu stick Gochujang
It’s as simple as that: One, two steps to crispy saucy tofu delight.
Step 1: Ripping Your Tofu into Chunks
First, pull your tofu into bite-sized chunks. I like to rip it up by hand so it’s kind of got those ragged edges: this helps the sauce really stick to it. Then toss it in a bit of cornstarch, salt, and just a little oil-in. The idea being here that you want to have a mildly crispy-textured exterior so that when it’s done, that sauce likes to stick.
Put the Tofu in the Oven Now
Put the tofu in the oven and bake it at high temperatures until golden brown and crispy. The texture is what we are after. The outside should feel a little craggy and firm while having a chewy, almost ‘boingy’ interior. This could take about 25-30 minutes, depending on how your oven works, but keep an eye on it!
Step 3: Formulate Your Sauce
While the tofu is baking, make the gochujang sauce. Combine in a jar the gochujang paste (spicy, sweet Korean chili paste), soy sauce, peanut butter, sesame oil, and a little sugar. Shake it up until it becomes smooth and well-combined. This sauce makes that flavor bomb that will coat your tofu most perfectly.
Step 4: Toss the Tofu with Sauce
Once it is golden crispy, pull the tofu out of the oven. Pour the gochujang sauce onto the tofu and toss gently to coat. You want every piece of tofu to get drenched in that sticky, spicy sauce. Trust me, this step is worth it
Step 5: Roasting Again (just a little bit)
The touch at last requires returning the tofu to the oven for just a few more minutes. Let the sauce soak into the tofu, caramelize, and turn into that sticky, glossy coating that makes this dish so irresistible.
Step 6: Enjoyment in Serving!
When ready, drizzle over some sauce on top to have an even saucier finish. The dish may then be eaten solo or paired with rice, fresh herbs like cilantro and basil, and some sliced cucumbers for an added crunchy contrast. Don’t forget that extra sauce on the side to dip: this dish is meant to be saucy and indulgent!
Frequently Asked Questions
How spicy is sauce?
Oh boy, is it spicy hot! For jaded kids, it would test the palate. Alternative: less gochujang for a milder version; use the mayo-based sauce for a creamier, less hot choice.
Is it possible to use normal tofu (not vacuum packed)?
Yes, you can use ordinary tofu for this but it has to be pressed for a longer time to get moisture out. There will be slight variations in the baking time, which can be somewhat long: around 40 minutes, depending on how much moisture you press out.
It’s difficult to think of a person who would actually have a peanut allergy.
Peanuts can easily be swapped out with sesame oil or gochujang paste. Almond butter would also give a different effect.
Can I use chicken or other proteins for it?
Absolutely! This gochujang paste is great for chicken meatballs, grilled shrimp, and even air-fried chicken. It’s very versatile, so let your imagination run wild with it.
And would it work with gochujang paste instead of the sauce?
Sure, use it with gochujang paste but slightly less than the sauce that is about 1 tablespoon. To balance the taste, you can add some more seasonings, for example, garlic or ginger, to make it even tastier.
Final Thoughts
This is a sticky gochujang tofu recipe that will bring you back time and time again. It’s quick and easy and has a lot of flavor. Whether you make this for a lunch for one, a winter weeknight dinner, or a fun family meal, you won’t disappoint (albeit, keep the kids’ tofu plain if they are spice-sensitive). Get cooking!