This Spicy Tofu is an easy Korean-inspired dish made with firm tofu and a savory gochujang sauce. Ready in about 25 minutes, it’s perfect for busy weeknights. I typically serve it with steamed rice and simple vegetables for a balanced, satisfying meal.
To make this dish, the tofu is pan-fried until golden, then coated in a simple gochujang-based sauce made from a few pantry staples. Everything cooks in a single skillet, and there’s no need to press or marinate the tofu in advance, which keeps the recipe quick and straightforward.
It’s great for lunch or dinner and easy to build a meal around. Pair it with steamed rice and lightly cooked or raw vegetables to balance the heat, or add it to bowls for a more substantial meal.
If you enjoy Asian-style tofu recipes, you may also like the General Tso’s Tofu, Sweet and Sour Tofu, and Teriyaki Tofu recipes, as well as a beginner’s guide on how to cook tofu for more techniques and ideas.
Spicy Tofu Ingredients
- Firm tofu: Use firm or extra-firm tofu so it holds its shape. Avoid silken tofu, which will fall apart during cooking. Pressing is optional for this recipe.
- Sugar: Brown sugar adds depth, though granulated sugar works fine.
- Soy sauce: Regular soy sauce is ideal. Use tamari for a gluten-free option or low-sodium soy sauce to reduce salt.
- Gochujang: This Korean chili paste provides heat and umami. If you don’t have it, a mix of tomato paste with a pinch of cayenne or another chili paste can work as a substitute, though the flavor will differ.
- Vegetable broth or water: Vegetable broth adds extra flavor; water is an acceptable alternative.
- Oil: Olive oil works well, but any neutral cooking oil like canola or vegetable oil is fine.
- Garlic: Fresh garlic gives the best flavor. If needed, use 1/8–1/4 teaspoon garlic powder.
- Onion: Finely chopped yellow, white, red, or sweet onion all work.
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 both sides are golden, about 5–10 minutes. Transfer the tofu to a plate and set aside. (You can also bake or air-fry the tofu; see notes.)
- 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 skillet. Sauté the garlic and onion over medium-high heat, stirring often, until softened and lightly golden, about 3–5 minutes.
- Return the tofu to the pan, pour in the sauce, and toss to coat. Cook for about 5 minutes, until the sauce thickens slightly and everything is heated through. Serve immediately, garnished with sesame seeds and chopped chives if desired.
How to Store and Reheat Leftovers
- Refrigerator: Keep leftovers in an airtight container in the fridge for 5–7 days.
- Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- To reheat: Warm in the microwave or on the stovetop over medium heat. If the sauce has thickened, add a splash of water or vegetable broth to loosen it.
Serving Suggestions
Serve spicy tofu with steamed rice and simple vegetable sides to balance the heat. It pairs well with fried rice, roasted broccoli, or a quick veggie stir-fry, making it easy to assemble a no-fuss, balanced meal.
Frequently Asked Questions
No. For this recipe, pressing isn’t required. Pan-frying produces a nice crust and the tofu holds up well without pressing, which also speeds up the process.
Yes. Reduce the gochujang or add more vegetable broth or water to mellow the heat while preserving the overall flavor.
You can prepare it ahead and refrigerate, but it’s best eaten fresh. Leftover tofu will soften slightly as it sits in the sauce but remains tasty.
Yes. If you prefer extra sauce for rice or vegetables, double the sauce ingredients and follow the same cooking steps.
Tofu usually sticks when the pan isn’t hot enough or there isn’t enough oil. Heat the skillet thoroughly before adding the tofu and avoid moving it too soon; it will release when it’s properly browned.
More Tofu Recipes
- Korean BBQ Tofu
- Tofu Stir Fry
- Sesame Tofu
- Kung Pao Tofu
- Orange Tofu
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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
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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 bake or air-fry the tofu if preferred.
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In a small bowl, stir together the sugar, soy sauce, gochujang, and vegetable broth or water until combined. Set aside.
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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.
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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 thickens slightly. Serve immediately, garnished with sesame seeds and chopped chives if you like.
Notes
- Toss tofu with 1 tablespoon oil and bake at 400ºF (200ºC) for about 15 minutes, flip, then bake 5–10 more minutes until golden. Finish the recipe as written.
Air fry the tofu
- Lightly toss tofu with 1 tablespoon oil. Air-fry at 375ºF (190ºC) for 10–12 minutes, shaking or flipping halfway through, until golden and lightly crisp. Continue with the recipe.
Storage
- Store leftovers in an airtight container in the fridge for up to 5–7 days.
- Freeze in a freezer-safe container for up to 2 months; thaw in the fridge before reheating.
- Reheat in the microwave or on the stovetop, adding a splash of water or vegetable broth if the sauce is too thick.
Nutrition