This Spicy Tofu is a simple Korean-inspired dish made with firm tofu and a flavorful gochujang sauce. It comes together in about 25 minutes, making it a great option for an easy weeknight dinner. I usually serve it with rice and veggies for a simple, satisfying meal.
To make this spicy tofu, the tofu is pan-fried until golden, then coated in a simple gochujang sauce made with just a few ingredients. Everything comes together in one skillet, and there's no need to press the tofu or let it marinate beforehand, which keeps the recipe quick and straightforward.
It works especially well for lunch or dinner, and it's one of those recipes you can easily build a meal around. I like to pair it with steamed rice and simple veggies to balance the heat, but it's also great in bowls or served alongside your favorite side dishes.
If you enjoy Asian-style tofu dishes, you may also like some of my other recipes, such as General Tso's Tofu, Sweet and Sour Tofu, and Teriyaki Tofu. They're all easy to make and show different ways to cook tofu with simple, tasty sauces.
Spicy Tofu Ingredients
- Firm tofu: Use firm or extra-firm tofu for best results. Do not use silken tofu, as it will fall apart while cooking. There's no need to press the tofu for this recipe.
- Sugar: I used brown sugar, but granulated sugar or any other type of sugar is fine.
- Soy sauce: Regular soy sauce is perfect here. You can use tamari if you need the recipe to be gluten-free, or low-sodium soy sauce if you prefer to reduce the saltiness.
- Gochujang: This Korean chili paste adds heat and a lot of flavor. If you don't have it, the flavor won't be exactly the same, but tomato paste mixed with a little cayenne or chili paste is a good backup.
- Vegetable Broth or water: Vegetable broth adds more flavor, but water is fine too.
- Oil: I used olive oil, but canola oil, vegetable oil, or any neutral cooking oil are also good options.
- Garlic: Fresh garlic gives the best flavor, but you can also use ⅛-¼ teaspoon garlic powder if needed.
- Onion: Finely chopped. Yellow onion is a great choice, but white, red or sweet onion are also good options.
Find the full recipe with exact measurements in the recipe card below.
How to Make Spicy Tofu
- Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the tofu and cook, flipping once, until golden on both sides. Transfer to a plate and set aside. You can also bake or air-fry the tofu; see notes for details.
- In a bowl, whisk together the sugar, soy sauce, gochujang, and vegetable broth or water until smooth. Set aside.
- Add the remaining tablespoon of oil to the same skillet. Cook the garlic and onion over medium-high heat, stirring often, until soft and lightly golden.
- Add the tofu back to the pan, pour in the sauce, and toss to coat. Cook for about 5 minutes, until the sauce thickens slightly. Serve right away, topped with sesame seeds and chopped chives if you like.
How to Store and Reheat Leftovers
- Refrigerator: Store the leftovers in an airtight container in the fridge for up to 5-7 days.
- Freezer: This dish can be frozen in a freezer-safe container for up to 2 months. Let it thaw in the fridge before reheating.
- To reheat: Reheat in the microwave or on the stovetop over medium heat until warmed through. Add a splash of water or vegetable broth if the sauce has thickened.
Serving Suggestions
Serve this spicy tofu with steamed rice or simple vegetable sides. It pairs especially well with dishes like Vegan Fried Rice, Roasted Broccoli, or a quick Veggie Stir Fry, making it easy to put together a balanced, no-fuss meal.
Frequently Asked Questions
No, pressing the tofu isn't necessary for this recipe. Since the tofu is pan-fried and coated in sauce, it browns nicely without pressing and keeps a better texture. Skipping this step also makes the recipe quicker and easier.
Yes, you can easily adjust the spice level. Use less gochujang to make it milder, or add a bit more vegetable broth to soften the heat. This way you keep the flavor without making it too spicy.
You can cook it ahead of time and store it in the fridge, but it's best enjoyed freshly made. If you prepare it in advance, the tofu will soften slightly as it sits in the sauce, though it will still taste great.
Absolutely. If you like extra sauce for serving with rice or veggies, you can double the sauce ingredients without changing the rest of the recipe. Just keep the cooking time the same and adjust if needed.
This usually happens if the pan isn't hot enough or doesn't have enough oil. Make sure the skillet is fully heated before adding the tofu, and avoid moving it too soon. Once it's nicely browned, it will release more easily from the pan.
More Tofu Recipes
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Spicy Tofu
Ingredients
- 2 tablespoons oil, divided, I used olive oil
- 12 ounces firm or extra-firm tofu, sliced and cut in half
- 1 teaspoon sugar, I used brown sugar
- 1 tablespoon soy sauce
- 2 tablespoons gochujang
- ½ cup vegetable broth , or water
- 1 clove garlic, minced
- ¼ onion, finely chopped
Instructions
- Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the tofu and cook for about 5-10 minutes, flipping once, until golden on both sides. Remove from the pan and set aside. You can also bake or air-fry the tofu. See notes for details.
- In a small bowl, stir together the sugar, soy sauce, gochujang, and vegetable broth or water until combined. Set aside.
- Add the remaining tablespoon of oil to the skillet. Cook the garlic and onion for 3-5 minutes, stirring often, until fragrant and lightly golden.
- Return the tofu to the pan, pour in the sauce, and stir to coat. Cook for about 5 minutes, until everything is heated through and the sauce slightly thickens. Serve right away. I like to finish it with sesame seeds and chopped chives.
Notes
- Toss the tofu with 1 tablespoon of oil, then bake at 400ºF (200ºC) for about 15 minutes, flip, and bake for 5-10 more minutes, until golden. Continue with the recipe as written.
- Lightly toss the tofu with 1 tablespoon of oil. Air-fry at 375ºF (190ºC) for 10-12 minutes, shaking or flipping halfway through, until golden and lightly crisp. Then follow the rest of the recipe as usual.
- Store the leftovers in an airtight container in the fridge for up to 5-7 days.
- This dish can be frozen in a freezer-safe container for up to 2 months; thaw in the fridge before reheating.
- Reheat in the microwave or on the stovetop over medium heat, adding a splash of water or vegetable broth if needed.
Kevin says
Wonderful.Clear easy to follow instructions.Thanks so much,as always.
Iosune says
Hi Kevin! Thank YOU 🙂 So glad you liked it!
Lorena says
Super simple to make and very delish!
Iosune says
Hi Lorena! So glad you liked it 🙂
K says
I made this today, and it is so simple and delicious! I baked the tofu first, then added it to the sauce after. I let it reduce into a thicker sauce for a bit, as the sauce was quite thin. The tofu turned out amazing. I went back for more later, and as the tofu had been soaking up the sauce, it was even more flavorful! My family enjoyed it just as much. Thank you for the recipe!
Iosune Robles says
Hi! I'm so glad you liked our Koren Style Spicy Tofu recipe 🙂
Emily says
A good quick recipe. We baked the tofu then tossed it in the sauce with the already sautéed onions and garlic plus steamed broccoli. The sauce as written is quite thin, one would need to thicken it with a prolonged simmer/boil or by adding a corn starch slurry to make it an ideal consistency.
Iosune Robles says
Hi Emily! Thanks for your tip 🙂
Becky Michaels says
Made it! Turned out really great! Used a different spicy paste but did everything else the same, and it really worked out. I put in bell pepper and potato just after the onions began to soften, and then when I added the tofu and sauce I popped in some mushrooms and let the whole thing dinner for a bit longer. Everything was pretty spicy and the instructions on pan frying the tofu were great. Thanks!
Iosune Robles says
Hi Becky! Sounds so good 🙂
katie says
The only modification I did was sauté the onion and garlic in butter instead of oil. This is my new favorite tofu recipe! So easy and so delicious.
Iosune Robles says
Sounds so good 🙂 I'm glad you liked our recipe!
Mike says
This was DELICIOUS. At first I was going to make the home-made gochujang alternative but then remembered there's a Korean market around the corner from me. They had a whole selection of different gochujang types and brands. Went with the spiciest one and this recipe instantly went straight to the "Amazing" category on my recipe tracking sheet. Probably be making this recipe every couple weeks going forward.
We increased the onion and garlic slightly and our package of tofu was definitely a bit larger than what was called for. Not major changes and worked out perfectly.
Iosune Robles says
Hi Mike! I'm so glad you liked it 🙂
Cristina Lopez says
Delicious
Iosune Robles says
Hi Cristina! I'm so glad you liked it 🙂
Duncan Peter copley says
Absolutely beautiful, I make this all the time now!!!!
Iosune Robles says
Hi! So glad you liked it 🙂
Sommer says
Hi there, what made you decide to roast the tofu in the oven before pan frying it? Is it to save time? Thanks.
Iosune Robles says
Hi! We roast the tofu in the oven to cook it and then, we add it to the frying pan to mix it with onion and garlic and bring more flavor!
Amanda Caudill says
Such a simple recipe. I used soft tofu and left out the onion. It turned out amazing!
Iosune Robles says
Hi Amanda! That sounds good 🙂 So glad you liked it!
Amanda C says
Made it and doubled the recipe and it came out way too spicy for me. Husband loved it though! Had to use a bit of corn starch to thicken
Iosune Robles says
Hi Amanda! Yes, maybe, next time try to add less spicy 🙂 Have a nice day!