This Korean BBQ tofu is crispy, sticky, sweet, spicy, and full of flavor. The tofu is pan-fried until golden brown, then tossed in a delicious Korean-inspired BBQ sauce made with gochujang, soy sauce, garlic, ginger, and brown sugar. It comes together in about 30 minutes and is perfect served with rice and vegetables for an easy weeknight dinner.
It's also really easy to make and doesn't require any special equipment. The tofu gets coated in cornstarch and pan-fried until crispy and golden brown while the sauce comes together in just a few minutes. Once the sauce thickens, simply toss everything together and serve immediately.
The crispy tofu and sticky sauce make this recipe really satisfying and perfect for an easy dinner. I usually serve it with rice and veggies, but it also works really well in bowls or lettuce wraps. Leftovers are great too, although the tofu is crispiest when freshly made.
Looking for more Korean-inspired recipes? Try my Spicy Tofu, Vegan Kimchi, Spicy Korean Tofu Soup, and Vegan Kimchi Stew (Kimchi Jjigae) for more easy and flavorful meal ideas. And if you want more tips for cooking tofu, check out my guide on How to Cook Tofu.
Why You'll Love This Korean BBQ Tofu
What makes this recipe stand out:
- Crispy and sticky: The tofu gets perfectly crispy in the skillet, then coated in a thick Korean-inspired BBQ sauce that sticks to every piece.
- Sweet, savory, tangy, and spicy: Made with gochujang, soy sauce, garlic, ginger, and brown sugar, this recipe has the perfect balance of sweet, savory, tangy, and spicy flavors.
- Easy weeknight dinner: Everything comes together in about 30 minutes with simple steps and minimal cleanup.
- Better than takeout: This homemade version is just as satisfying as takeout and tastes amazing served fresh out of the skillet.
- Great for meal prep: The leftovers reheat well, making this recipe perfect for lunches or quick meals throughout the week.
Korean BBQ Tofu Ingredients
- Tofu: Firm or extra-firm tofu works best because it gets crispy on the outside while staying tender inside. I don't recommend using soft or silken tofu, as they're too delicate for this recipe. Pressing the tofu is optional but recommended for the best texture. If needed, check out my guide on How to Press Tofu.
- Soy sauce: Gives the tofu and sauce their salty, savory flavor. You can use tamari for a gluten-free option or coconut aminos for a slightly sweeter flavor.
- Cornstarch: Helps the tofu get crispy and thickens the sauce. Potato starch or arrowroot starch should also work.
- Oil: I like using a neutral oil like canola, vegetable, or avocado oil for cooking the tofu, but any oil you have on hand will work.
- Gochujang: A Korean fermented chili paste that gives the sauce its sweet, savory, and spicy flavor. If you can't find it, you can substitute it with sriracha or another chili paste, although the flavor will be different.
- Brown sugar: Helps balance the salty and spicy flavors while creating a sticky, glossy sauce. Granulated sugar, maple syrup, or agave syrup can also be used.
- Rice vinegar: Balances the sweetness and richness of the sauce. Apple cider vinegar or white vinegar can work in a pinch.
- Garlic and ginger: Fresh garlic and ginger give the sauce the best flavor, but you can also use ¼ teaspoon garlic powder and ¼ teaspoon ground ginger instead.
- Sesame oil: Optional, but great for extra flavor. You can leave it out if you don't have any.
Find the full recipe with exact measurements in the recipe card below.
How to Make Korean BBQ Tofu
- Drain the tofu and press it for 10-15 minutes if possible. This step is optional, but it helps remove excess moisture so the tofu gets crispier and absorbs the sauce better. To press it, wrap the tofu in a clean kitchen towel and place something heavy on top, or use a tofu press.
- Tear the tofu into bite-sized pieces.
- Place the tofu in a large bowl, add the soy sauce, and toss gently until coated.
- Add the cornstarch and mix until the tofu is evenly coated. You can do this in the bowl or transfer everything to a freezer bag and shake it.
- Heat the oil in a large skillet over medium-high heat. Add the tofu in a single layer and cook for 8-10 minutes, turning occasionally, until golden brown and crispy.
- Meanwhile, whisk together the soy sauce, brown sugar, gochujang, rice vinegar, garlic, ginger, vegetable broth, and sesame oil in a bowl.
- In a small bowl, whisk together the cornstarch and water until smooth. Pour it into the sauce and whisk until fully combined.
- Once the tofu is crispy, pour the sauce into the skillet and cook for 1-2 minutes, stirring often, until the sauce thickens and coats the tofu. Serve with rice and top with sesame seeds and sliced green onions if you like.
Tips for the Best Results
- Press the tofu if possible: It helps remove excess moisture so the tofu gets crispier and absorbs the sauce better.
- Don't overcrowd the skillet: Cook the tofu in a single layer so it browns evenly and gets crispy instead of steaming.
- Tear the tofu into pieces instead of cutting cubes: Irregular pieces create more edges and texture, which helps the sauce cling better.
- Adjust the spice level to taste: Add more or less gochujang depending on how spicy you want the sauce.
- Serve immediately for the crispiest texture: The tofu is best fresh while the outside is still crispy and the sauce is hot and sticky.
Serving Suggestions
This Korean BBQ tofu pairs really well with simple sides and veggie dishes. I love serving it with steamed rice, jasmine rice, noodles, or lettuce wraps for an easy and satisfying meal.
For more flavor and variety, you can also serve it with Vegan Kimchi, Thai Cucumber Salad, Veggie Stir Fry, or Vegan Fried Rice. Steamed broccoli, sautéed green beans, carrots, or cucumbers also work really well on the side.
I also like topping the tofu with sesame seeds and sliced green onions before serving.
How to Store and Reheat Leftovers
- Fridge: Store the leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: You can freeze it for up to 2 months, although the texture of the tofu may change slightly after thawing.
- Thaw: Transfer the tofu to the fridge and let it thaw overnight before reheating.
- Reheat: Warm it in a skillet over medium heat for a few minutes until heated through. You can also reheat it in the microwave, although the tofu won't be as crispy.
Frequently Asked Questions
Pressing the tofu isn't required, but I highly recommend it if you have the time. It helps remove excess moisture, which gives the tofu a better texture and helps it crisp up more easily in the skillet. If you've never done it before, check out my guide on How to Press Tofu.
Gochujang is one of the key ingredients in this recipe, so I highly recommend using it if possible for the best flavor. It gives the sauce its signature sweet, savory, spicy, and slightly fermented taste.
If you can't find it, you can substitute it with sriracha, sambal oelek, or another chili paste. A mix of miso paste and sriracha also works well to add a little more depth and umami flavor. The sauce will taste a bit different, but it will still be delicious.
You can usually find gochujang in the international aisle of most grocery stores, at Asian supermarkets, or online.
Yes! Simply use less gochujang for a milder sauce. You can always add more to taste if you want extra heat.
Yes, this recipe is great for meal prep. You can make it ahead and store it in the fridge for a few days until ready to serve.
More Vegan Tofu Recipes
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Korean BBQ Tofu
Ingredients
For the tofu:
- 1 (14-ounce) pack firm or extra-firm tofu
- 1 tablespoon soy sauce
- 3 tablespoons cornstarch
- 1-2 tablespoons neutral oil, I used canola oil
For the Korean BBQ sauce:
- ⅓ cup vegetable broth
- ¼ cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons vinegar, I used rice vinegar
- 1 tablespoon gochujang
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, minced or grated
- ½ teaspoon sesame oil, optional
- 2 tablespoons water
- 1 tablespoon cornstarch
Instructions
- Drain the tofu and press it for 10-15 minutes if you have time. It's not absolutely necessary, but pressing helps remove excess moisture so the tofu gets crispier and absorbs the sauce better. To press it, wrap the tofu in a clean kitchen towel and place something heavy on top, or use a tofu press if you have one.
- Tear the tofu into irregular bite-sized pieces.
- Add the tofu to a large bowl with the soy sauce and toss gently to coat.
- Transfer the tofu to a freezer bag with the cornstarch and shake until evenly coated. You can also mix it directly in the bowl instead.
- Heat the oil in a large skillet over medium-high heat. Add the tofu in a single layer and cook for 8-10 minutes, turning occasionally, until crispy and golden brown on all sides.
- While the tofu cooks, whisk together the vegetable broth, soy sauce, brown sugar, rice vinegar, gochujang, garlic, ginger, and sesame oil if using in a medium bowl.
- In a small bowl, whisk together the cornstarch and the water until smooth. Pour it into the sauce and whisk until combined.
- Once the tofu is golden brown and crispy, pour the sauce into the skillet and cook over medium-high heat for 1-2 minutes, stirring frequently, until the sauce thickens and coats the tofu. Serve immediately with rice and top with sesame seeds and sliced green onions if you like.
Notes
- Store the leftovers in an airtight container in the fridge for up to 4 days.
- You can freeze them for up to 2 months, although the texture may change slightly after thawing.
- Thaw in the fridge overnight before reheating.
- Reheat in a skillet over medium heat for a few minutes until heated through. The microwave also works, but the tofu won't be as crispy.
About Iosune
Hi, I’m Iosune! I’m a food lover, home cook, recipe creator, and co-founder of Simple Vegan Blog, which I started in 2014 to show how easy and delicious vegan cooking can be.