• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Punks
  • Recipes
  • Resources
  • About us
  • Work with us
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipes
  • Resources
  • About us
  • Work with us
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Resources
    • About us
    • Work with us
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » 30 Minutes and Under

    Braised Gochujang Tofu (Spicy Korean Tofu)

    Published: Nov 17, 2022 by Jess & Dan · Modified: Nov 17, 2022 · This post may contain affiliate links

    142 shares
    • 38
    Jump to Recipe Print Recipe

    Braised gochujang tofu is a quick and simple but flavour-packed dish that we're sure will become your new favourite tofu dish. Known as dubu jorim in Korea, it just requires frying pieces tofu until golden brown then simmering in a delicious sauce. It only takes 10 minutes, barely any prep time, and is perfect as a flavoursome side dish or as a main, served with vegan kimchi fried rice and stir fried vegetables.

    Slices of gochujang tofu with spring onions, sesame seeds and rice.
    Jump to:
    • 🌟 Why this recipe works
    • ❓What is dubu jorim?
    • 📋 Ingredient notes
    • 🔪 Braised tofu step-by-step instructions
    • 👩‍🍳 Expert tips
    • 💭 FAQs
    • 🍛 Serving suggestions
    • 🍲 More tofu recipes to try
    • 📖 Recipe
    • 💬 Comments

    🌟 Why this recipe works

    Incredible flavours – this Korean braised gochujang tofu recipe may only have 9 ingredients, but it packs in huge flavours. This is one of those instances where a little goes a long way! A lot of that is thanks to the all-important gochujang paste which offers a whole spectrum of savoury, sweet, spicy and fermented flavours. And if you love tofu dishes, you may also love this sticky Szechuan tofu that has a similar cooking method.

    Quick and easy to make – 5 minutes of prep and 10 minutes of cook time is all that's needed to create this delicious dubu jorim. It's as simple as mixing the sauce, frying the tofu and then simmering for 5 minutes to infuse the flavours. Finally, just reduce the sauce down and serve with rice, red pepper flakes and green onions!

    Great as a side or main – traditionally this braised gochujang tofu is served as a side dish, it's a big hitter to go on the side of any of your favourite Korean dishes. We often serve it as a main too though, simply on top of rice with some stir fried vegetables on the side to bulk it out and add some extra goodness.

    ❓What is dubu jorim?

    Dobu is Korean for tofu or beancurd. Jorim is a type of simmered Korean dish, it's cooked down so that some of the liquid is absorbed by the tofu and the rest reduces down and thickens.

    Usually, it is soy sauce based but gochujang paste is also often used as it is a classic ingredient. So dubu jorim basically means tofu cooked in a boiled down sauce.

    Tofu is actually not an unusual ingredient to be used in jorim as it's very popular in Korea. It is often also paired with vegetables, tofu, meat or fish.

    If you've not come across braising before, it's a combination of two cooking methods – dry heat and wet heat.

    For this braised gochujang tofu that basically means browning the tofu first using a dry heat, and then adding liquid ingredients to cook it in – the wet heat. It's a bit like stewing but with much less liquid. It's actually a very fun method of cooking, and super easy too!

    📋 Ingredient notes

    Ingredients for braised tofu on a dark surface.

    Tofu – We recommend using a firm or extra-firm tofu when making this braised tofu recipe. There are a couple of common types that can be found in the UK, the kind that comes in a plastic container filled with water, and the kind that's vacuum sealed. The plastic container kind is usually firm and the vacuum sealed kind is usually extra firm.

    The kind in hard packaging is traditionally used. It's often a firm tofu but isn't super-firm, so we recommend pressing the tofu. This removes excess water and means that the amazing flavours of the sauce can soak into the tofu.

    You can do this in a few ways – use a specially made tofu press (like we do), or lay out the tofu on kitchen paper and put some heavy objects on it to apply pressure. Alternatively, simply cut it into slices and firmly pat it with kitchen paper.

    The type of tofu that comes in the vacuum sealed packaging is super firm. It seems to be already pressed which makes it super convenient. All you need to do is drain it, slice it and start cooking. This type of tofu works well as vegan chicken nuggets.

    Gochujang – gochujang is incredibly delicious – if you've tried it, you'll know what we're talking about. It's a Korean chili paste that's a happy combination of (quite) spicy, sweet and savoury. Generally it's made using red chillies, glutinous rice (the sticky kind used for dishes like mango sticky rice) and fermented soy beans.

    It's a pretty crucial ingredient for delivering the deep flavours that this recipe offers. We have seen it in supermarkets over the last few years. If you can't find it in yours, check out your local oriental supermarket. If you can't find it, check out this homemade gochujang alternative.

    Sesame oil – sesame oil offers such an amazing and unmistakable flavour. It has to be called out as essential for this recipe. However, you can definitely make this dish without it. So, if you want to, use a mild cooking oil like vegetable oil, rapeseed (canola) or similar. However, we really think the extra flavour from the oil is the cherry on top.

    Check out the recipe card at the bottom of this article for exact measurements to make this Korean braised tofu recipe.

    🔪 Braised tofu step-by-step instructions

    This is a step-by-step overview with photos for making this braised gochujang tofu dish. The full recipe, along with measurements and detailed instructions can be found in the recipe card at the bottom of the page.

    Gochujang sauce in a bowl with minced garlic.

    Press the firm tofu or pat dry with paper towels to remove excess liquid.

    In a small bowl or jug, add half the sesame oil along with the soy sauce, water, gochujang, sugar and garlic. Stir until well combined.

    Browned tofu in a work.

    Pour the other half of the sesame oil to a wok or large frying pan. Place over a high heat. Next, add tofu slices into the pan and fry until golden brown. Flip and fry the other side until golden brown.

    Tofu with gochujang sauce and garlic in a wok.

    Once the tofu has browned, reduce to medium-high heat and pour in the sauce. Allow it to bubble away until the sauce has reduced and thickened. This should take around 5 minutes.

    A plated braised tofu with spring onions and sesame seeds.

    It's as easy as that to make gochujang tofu! Serve in a bowl topped with the toasted sesame seeds and spring onion (or spring onion substitutes), alongside vegan fried rice. Optionally add Korean red chili pepper flakes, a.k.a. gochugaru.

    👩‍🍳 Expert tips

    Don't overfill the pan – whether you're using a wok or a large frying pan to make braised tofu, don't overfill it. In order to brown off the firm tofu, it needs space. So it's pretty difficult to do if the wok is crowded. Secondly, the tofu needs to be well covered in the spicy gochujang sauce. That's so it can really take on the amazing flavours. That's not possible if the pan is overcrowded.

    Make it gluten free – this Korean braised tofu recipe is already vegetarian and vegan friendly, but you can also make it gluten free with one simple switch! Soy sauce has a small amount of gluten in it, but you can switch this for a gluten free soy sauce. Alternatively, use tamari which is basically a Japanese soy sauce that has no gluten in it. Find out the best substitutes for soy sauce and for tamari.

    Variations – you could try making this Korean braised tofu dish with tempeh instead! As well as being good for the gut, tempeh is another great protein option. Other variations include making it with chickpea tofu or even using the sauce ingredients to make a stir fry!

    Storage – dubu jorim can be kept in the fridge for 3 days in an airtight container. Reheat in a frying pan or wok on the stove. The texture of tofu changes once frozen, so for this reason, we don't recommend freezing.

    💭 FAQs

    What is braised tofu?

    It's tofu that's first been fried and then boiled in a sauce. The sauce thickens during cooking and becomes rich in flavour. Our recipe uses soy sauce, gochujang and a few other ingredients to make a delicious Korean braised tofu.

    How do you make braised tofu?

    Start off by browning the tofu with a splash of oil, then add the sauce and simmer until the tofu has absorbed the flavours and the sauce reduces and thickens up. Check out our full recipe for an amazing Korean braised tofu.

    Is tofu used in Korean cooking?

    Tofu is an important ingredient in Korean cooking, and the same goes for most Asian countries. As well as gochujang tofu, there are several dishes with tofu as a main ingredient such as sundubu jjigae or debu with stir-fried kimchi. It would also go great with this Korean BBQ sauce.

    Gochujang Tofu served with rice, green onions and sesame seeds.

    🍛 Serving suggestions

    Braised tofu can be served as a main or as a side dish. If serving gochujang tofu as a main or side, it goes well with:

    Kimchi Fried Rice

    Air Fryer Broccoletti

    Stir Fried Morning Glory

    🍲 More tofu recipes to try

    • Tofu korma topped with fresh coriander, almonds and fried onions.
      Easy Creamy Tofu Korma
    • Sweet and sour tofu served with fried rice in a bowl.
      Crispy Sweet and Sour Tofu and Vegetable Stir Fry
    • Square image of Thai Basil Tofu in a bowl with spoons in front of it
      Thai Basil Tofu Stir Fry In 15 Minutes
    • Tofu quinoa bowl served with fresh coriander, salsa and avocado.
      Mexican Baked Tofu Quinoa Bowl (Meal Prep)

    Did you make this recipe? Leave a review and a rating below, or tag us in your photos on Instagram! Alternatively, bookmark it in your browser or save to Pinterest for later.

    If you love our content, please consider supporting it by buying us a coffee.

    📖 Recipe

    Braised gochujang tofu on a bed of rice on a plate.

    Braised Gochujang Tofu

    Braised gochujang tofu is a quick and simple but flavour-packed dish that we're sure will become your new favourite tofu dish. Known as dubu jorim in Korea, just fry off tofu until golden then simmer in a delicious spicy sauce. Perfect as a flavoursome side dish or as a main.
    5 from 9 votes
    Save Saved! Print Pin Rate
    Course: Side Dish
    Cuisine: Korean
    Diet: Vegan
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 2
    Calories: 338kcal
    Author: Jess & Dan

    Ingredients

    Metric - US Customary
    • 400 g firm tofu – cut into 8 large rectangular slices
    • 2 tablespoon sesame oil
    • 3 tablespoon soy sauce
    • 3 tablespoon water
    • 1 tablespoon gochujang paste
    • 1 teaspoon sugar
    • 1 tablespoon garlic – minced
    • 1 teaspoon toasted sesame seeds
    • 1 spring onion – sliced

    Instructions

    • Press the firm tofu or pat dry with paper towels to remove excess liquid. Not necessary if you have extra-firm tofu. Slice into 8 rectangular slices.
    • In a small bowl or jug, add half the sesame oil along with the soy sauce, water, gochujang, sugar and garlic. Stir until well combined.
      2 tablespoon sesame oil, 3 tablespoon soy sauce, 3 tablespoon water, 1 tablespoon gochujang paste, 1 teaspoon sugar, 1 tablespoon garlic
    • Pour the other half of the oil into a wok or large non stick frying pan and bring over a high heat. Next, add the tofu slices into the pan and fry until golden brown, then flip and cook the other side until golden brown.
      400 g firm tofu, 2 tablespoon sesame oil
    • Once the tofu has browned, reduce to medium-high heat and pour in the sauce. Allow it to bubble away until the sauce has reduced and thickened. This should take around 5 minutes.
    • Serve topped with the toasted sesame seeds and spring onion (green onions). Optionally add Korean chili pepper flakes, a.k.a. gochugaru. Serve in a bowl with rice and a side of veggies.
      1 teaspoon toasted sesame seeds, 1 spring onion

    Notes

    • Use firm or extra firm tofu. If using the type that comes in hard packaging with a lot of water, press the tofu before using.
    • Make it gluten free by using gluten free soy sauce or tamari.

    Nutrition

    Calories: 338kcal | Carbohydrates: 12g | Protein: 21g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Sodium: 1521mg | Potassium: 124mg | Fiber: 2g | Sugar: 4g | Vitamin A: 76IU | Vitamin C: 4mg | Calcium: 279mg | Iron: 3mg
    Tried this recipe? Tag us today!Mention @vegan_punks or tag #veganpunks!

    More 30 Minute Vegan Meals

    • A large bowl of Dan Dan noodles with chili oil in a jar to the side of the dish.
      The Best Vegan Dan Dan Noodles with TVP Mince
    • Battered enoki mushrooms with Gochujang mayo.
      Crispy Fried Enoki Mushrooms with Spicy Dipping Sauce
    • Cornflake coated vegan chicken nuggets piled onto a plate with tomato ketchup.
      Crispy Vegan Chicken Nuggets with Tofu (Air Fryer)
    • Vegan fish sauce in a glass jug.
      The 7 Best Fish Sauce Substitutes
    142 shares
    • 38

    Reader Interactions

    Comments

    1. L Ramirez

      February 07, 2024 at 3:32 pm

      5 stars
      This was a quick and delicious meal, enjoyed every bite!

      Reply
      • Jess & Dan

        February 13, 2024 at 10:54 am

        Amazing to hear this, so glad you enjoyed it! Jess 😊

        Reply
    2. Patrick Malone

      July 28, 2023 at 11:58 am

      5 stars
      Love this recipe. Very few ingredients and a firm family favourite

      Reply
      • Jess & Dan

        August 10, 2023 at 4:07 pm

        So glad to hear that you love this recipe Patrick! Jess 🙂

        Reply
    3. Brendan Casey

      April 30, 2023 at 7:54 pm

      5 stars
      This is a cracking recipe. So delicious and really easy to make. Another win by Jess and Dan.

      Reply
      • Jess & Dan

        May 15, 2023 at 10:50 am

        Woohoo, thanks so much Brendan! It is a favourite of ours for sure, so glad you enjoyed it. Jess 🙂

        Reply
    4. T-Nasty

      April 14, 2023 at 5:15 pm

      5 stars
      Another winning recipe from the vegan punksters (Punk Stars?).
      Tasty and healthy 😋

      Reply
      • Jess & Dan

        April 14, 2023 at 7:04 pm

        Thanks so much T, so glad to hear you liked it!

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Jess and Dan wearing sunglasses, sat against a painted brick wall

    Hey there! Thanks for checking out Vegan Punks. We're Dan and Jess – a husband and wife team who love creating and sharing vegan recipes. We draw on our experiences of travelling the world and learning about different cuisines. That's why you'll find plant-based versions of traditional dishes from all around the globe on our blog. And, of course, all with a pinch of punk attitude.

    More about us →


    An image showing all the publications we've been shared in, including: Veganuary, LiveKindly, Vegan Food & Living and Plant Based News, amongst others.

    Never miss a recipe again!

    Subscribe to our newsletter to get our latest recipes and news direct to your inbox.

    Thanks for signing up!

    Keep your eyes peeled for brand new recipes to your inbox very soon.

    In the meantime, why not connect with us on Instagram and Facebook?

    .

    Seasonal Recipes

    • Pumpkin spice syrup in a glass jar.
      The Best Simple Homemade Pumpkin Spice Syrup Recipe
    • Stuffed acorn squash with quinoa, kale and sage.
      Stuffed Air Fryer Acorn Squash with Quinoa
    • Vegan pumpkin soup in a bowl, with oat cream on top and chillies and coriander. Set on top of a blue towel with a lime in the background and spoon to the left.
      Vegan Pumpkin Soup with Thai Red Curry Paste
    • Butternut squash curry in a bowl with bread, lime and coriander.
      13 Best Indian Butternut Squash Recipes (curry + more)
    • A bowl with handles full with vegan stew and dumplings, a pot of vegan vegan in the background along with another smaller bowl of stew
      Hearty Vegan Stew and Dumplings
    • Satay sweet potato curry in a bowl on a tray with condiments around it
      Satay Sweet Potato Curry

    Popular Recipes

    • Battered enoki mushrooms with Gochujang mayo.
      Crispy Fried Enoki Mushrooms with Spicy Dipping Sauce
    • Thai vegetable stir fry on a white oval plate. Broccoli, carrots cabbage and mushrooms and cashews can be seen. Set on a pink background.
      Thai Vegetable Stir Fry in 15 minutes
    • Aubergine curry with cauliflower with spoons, friend Indian snacks and Indian bread.
      Roasted Aubergine and Cauliflower Curry (Easy)
    • Two jars of Biscoff overnight oats topped with yoghurt and a biscuit. With a spoon.
      Easy Biscoff Overnight Oats (4 Ingredients)
    • Vegan egg mayo sandwich cut in half
      Vegan Egg Mayo Sandwich
    • Best Vegan Carbonara

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Statement
    • Affiliate Disclaimer
    • Terms of Service

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About Us
    • Contact Us
    • Work With Us

    Vegan Punks is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising & linking to Amazon.com.

    Copyright © 2024 Vegan Punks®

    142 shares
    • 38