Sticky Gochujang Tofu

If you love the bold, spicy-sweet flavours of Korean gochujang sauce but prefer a vegetarian option, this Sticky Gochujang Tofu is a perfect choice. Gochujang, a fermented chilli paste, is often used to coat crispy Korean fried chicken, but in this dish, it transforms tofu into a flavour-packed delight.

The tofu is pan-fried until golden, then coated in a rich, sticky glaze made from gochujang, honey, soy sauce, garlic, ginger, sesame oil, and a hint of BBQ sauce for a smoky depth. For an extra layer of fragrance, you can add lemongrass, but it’s entirely optional—it simply enhances the flavour of the tofu.

This dish is ideal for vegetarians looking to experience the addictive taste of Korean-style gochujang sauce without meat. The combination of savoury umami, subtle sweetness, and gentle heat makes it a satisfying main course when paired with rice or noodles. It’s also a great way to introduce tofu to those who may not usually eat it, as the sauce soaks into the crispy edges and creates a wonderful contrast in texture. Whether you enjoy it on its own or with a side of steamed greens, it’s a dish that delivers on flavour without being overly complicated.

Beyond being a delicious main, this Sticky Gochujang Tofu makes an excellent addition to a Korean-style spread. Serve it alongside kimchi, japchae (stir-fried glass noodles), or a fresh cucumber salad for a balanced meal. It also works as an exciting side dish for a Korean BBQ or buffet, offering a plant-based alternative with the same bold, finger-licking appeal. Whether you’re a tofu lover or just looking to add more meat-free options to your meals, this dish is sure to impress.