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, check out my General Tso's Tofu, Sweet and Sour Tofu, and Teriyaki Tofu for more easy recipes with simple, flavorful sauces. And if you want to learn more about different ways to cook tofu, take a look at my How to Cook Tofu guide.
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.
Christopher says
Simple and good! Added some cornstarch to thicken it up.
Thank you for the channel recommendation.
Iosune says
Hi Christopher! Thanks a lot 🙂 You're so welcome!
Mirabelle Dickhart says
It was all watery. Didn't thicken like yours, what happened
Iosune says
Hi Mirabelle! Did you use the same ingredients and follow the instructios to the T? Maybe you need to cook it longer or you need to add less water. I'm so sorry the recipe didn't work for you. Have a nice day!
rebecca leclaire says
Amazing !! I've been thinking a lot about becoming vegan... Recipes like this would make it an easy decision
Iosune says
Hi Rebecca! Thanks a lot 🙂 Going vegan is not that hard if you find recipes that you love. Have a nice day!
Elsa Maldonado says
I planning on making this recipe today as it look simple and quick to make
Iosune says
Hi Elsa! Thanks a lot 🙂 Hope you enjoyed it!
fhebie says
will try this for sure. i love eating tofu...
Iosune says
Hi Fhebie! Hope you enjoy it 🙂
Cathy Yu says
I made this over the weekend for a potluck and it turned out great. Very very easy. I sprinkled salt, pepper, onion powder and garlic powder on the tofu before I baked it and also sprayed it with cooking spray. Here in the US we have Trader Joe's extra firm high protein tofu which works great for this recipe. Thanks so much!
Iosune says
Hi Cathy! I'm so happy to hear that 🙂 You're so welcome!
Sharon says
This dish was VERY good and VERY easy. I steamed some baby carrots and mixed them into the sauce and served it over rice. So satisfying.
Iosune says
Hi Sharon! Sounds great 🙂 So glad you enjoyed it!
Aika says
Thanks for sharing this recipe! I really love spicy foods and Korean recipes. Whenever I watch a Korean variety show or a Korean drama that involves eating, it makes me drool and crave for it too.
Iosune says
Hi Aika! You're so welcome 🙂 I love Korean food as well!
Caroline Teunissen says
That was delicious. Tasted so good and was super easy to make. First time I've cooked tofu, but was really happy with how it turned out.
Iosune says
Hi Caroline! Thanks 🙂 I'm so glad you enjoyed it!
TC says
Just made this yesterday and it was great! Thanks!
Iosune says
Hi TC! So glad you enjoyed it 😀
Christine says
My husband and I made this dish last night and it was delicious! Baking the tofu first and then frying it worked so well. I love the spicy flavor of gochujang!
Iosune says
Hi Christine! I'm so glad you liked it 😀 I love gochujang too!
Ber says
Hi! Thank you for this wonderful recipie. It looks awesome but I have always been cautious with soy products due to their bat reputation after some studies: https://www.google.com/amp/s/draxe.com/what-is-tofu/amp/?client=safari In your experience, do you think tofu is healthy? Thanks again!
Iosune says
Hi Ber! There are also studies about the health benefits of some soy products. Tofu has been consumed in Asia for centuries, so I think it's a healthy food if you eat it in moderation 🙂