Crispy Baked Korean-Style Spicy Tofu

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Firm tofu cubes baked until crispy, coated with a spicy and savory Korean gochujang glaze. This korean-inspired vegan ready in about 45 minutes pairs cornstarch, vegetable oil, gochujang (Korean chili paste) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 3 Korean cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper. Toss 14 oz pressed extra firm tofu cubes with 3 tbsp cornstarch until evenly coated.
  2. Step 2: Drizzle 2 tbsp vegetable oil over the tofu and gently toss to coat. Arrange tofu cubes in a single layer on the baking sheet and bake for 25 minutes, flipping halfway, until edges are golden and crispy.
  3. Step 3: While tofu bakes, whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 minced garlic clove in a small bowl until smooth.
  4. Step 4: Remove tofu from oven and brush or toss immediately with the spicy gochujang glaze. Return to oven for 5 more minutes to set the glaze.
  5. Step 5: Garnish with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions before serving.

Equipment for this recipe

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Frequently asked questions

How long does Crispy Baked Korean-Style Spicy Tofu take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Crispy Baked Korean-Style Spicy Tofu?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cornstarch from drying out.

Can I substitute ingredients in Crispy Baked Korean-Style Spicy Tofu?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crispy Baked Korean-Style Spicy Tofu for a different number of people?

The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Crispy Baked Korean-Style Spicy Tofu?

Korean vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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