Crispy Baked Korean-Style Tofu with Gochujang Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Firm tofu baked to a crisp exterior and coated in a spicy-sweet gochujang glaze, garnished with sesame seeds and scallions for bold Korean flavors. This korean-inspired vegan (vegan, gluten free) ready in about 45 minutes pairs cornstarch, gochujang (Korean chili paste), soy sauce 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 425°F. Line a baking sheet with parchment paper and lightly brush with 1 tbsp neutral oil.
  2. Step 2: Toss 14 oz pressed and cubed extra firm tofu with 3 tbsp cornstarch in a bowl until each piece is evenly coated.
  3. Step 3: Arrange the tofu cubes on the prepared baking sheet in a single layer and bake for 25 minutes, flipping halfway through, until the tofu is golden and crispy on all sides.
  4. Step 4: While tofu bakes, whisk together 2 tbsp gochujang, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp rice vinegar, 1 tsp sesame oil, and 1 minced garlic clove in a small bowl.
  5. Step 5: Remove the tofu from the oven and gently toss the crispy cubes with the gochujang glaze until well coated.
  6. Step 6: Return the glazed tofu to the baking sheet and bake for an additional 5 minutes to set the sauce.
  7. Step 7: Garnish with 1 tbsp toasted sesame seeds and 2 tbsp sliced scallions before serving over steamed rice or in lettuce wraps.

Equipment for this recipe

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Frequently asked questions

How long does Crispy Baked Korean-Style Tofu with Gochujang Glaze 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 Tofu with Gochujang Glaze?

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 Tofu with Gochujang Glaze?

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 Tofu with Gochujang Glaze 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.

Is Crispy Baked Korean-Style Tofu with Gochujang Glaze vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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