20 Spicy Korean Tofu Delicious Recipes

Ready to spice up your dinner routine? Dive into the vibrant world of Korean cuisine with our roundup of 20 Spicy Korean Tofu Delicious Recipes! Perfect for home cooks looking for quick, flavorful meals that pack a punch. Whether you’re a tofu enthusiast or just tofu-curious, these dishes promise to deliver comfort, heat, and a whole lot of yum. Let’s get cooking—your taste buds will thank you!

Spicy Korean Braised Tofu

Get ready to spice up your dinner routine with this Spicy Korean Braised Tofu, a dish that packs a punch with its bold flavors and tender texture.

Ingredients

• 1 block (14 oz) firm tofu, drained and cut into 1-inch cubes
• 2 tbsp vegetable oil
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 cup water
• 2 green onions, sliced
• 1 tsp sesame oil
• 1 tsp sesame seeds

Instructions

1. Heat vegetable oil in a large skillet over medium heat. Add tofu cubes and cook until golden brown on all sides, about 5 minutes. Remove tofu and set aside.
2. In the same skillet, add minced garlic and grated ginger. Sauté for 1 minute until fragrant.
3. Stir in gochujang, soy sauce, and brown sugar. Cook for another minute to blend the flavors.
4. Pour in water and bring the mixture to a simmer. Return the tofu to the skillet, coating it well with the sauce. Reduce heat to low and let it braise for 10 minutes, allowing the tofu to absorb the flavors.
5. Drizzle with sesame oil and sprinkle with sliced green onions and sesame seeds before serving.

The magic of this dish lies in the gochujang’s deep, spicy-sweet flavor that perfectly coats the tofu, making it irresistibly savory. Serve it over steamed rice for a complete meal.

Tip: For an extra kick, add a sprinkle of red pepper flakes with the gochujang.

Korean Tofu Kimchi Stew

Warm up your kitchen with this comforting Korean Tofu Kimchi Stew, a spicy and tangy dish that’s perfect for a cozy night in.

Ingredients

• 1 tablespoon sesame oil
• 1 cup kimchi, chopped
• 1 tablespoon gochujang (Korean chili paste)
• 2 cups vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 block firm tofu, cubed
• 2 green onions, sliced
• 1 teaspoon sesame seeds

Instructions

1. Heat the sesame oil in a medium pot over medium heat. Add the kimchi and gochujang, stirring for about 2 minutes until fragrant.
2. Pour in the vegetable broth, soy sauce, and sugar, bringing the mixture to a gentle boil.
3. Add the tofu, reducing the heat to simmer for 10 minutes, allowing the flavors to meld.
4. Garnish with green onions and sesame seeds before serving.

The magic of this stew lies in the balance of spicy, sour, and umami flavors, all coming together in a hearty, warming bowl.

Tip: For an extra kick, add a splash of kimchi juice to the stew before simmering.

Korean Tofu Bibimbap

Bring a taste of Korea to your kitchen with this vibrant and satisfying Korean Tofu Bibimbap, a colorful bowl of goodness that’s as fun to make as it is to eat.

Ingredients

• 1 cup short-grain rice
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 1 block (14 oz) firm tofu, pressed and cubed
• 1 carrot, julienned
• 1 zucchini, julienned
• 2 cups spinach
• 2 eggs
• 2 tablespoons gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon minced garlic
• 1 tablespoon toasted sesame seeds

Instructions

1. Cook the rice according to package instructions. Once done, stir in 1 tablespoon sesame oil and keep warm.
2. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the tofu and cook until golden on all sides, about 5 minutes. Remove and set aside.
3. In the same skillet, sauté the carrot and zucchini until just tender, about 3 minutes. Remove and set aside.
4. Blanch the spinach in boiling water for 30 seconds, then drain and squeeze out excess water.
5. Fry the eggs sunny-side up in the skillet, keeping the yolks runny.
6. In a small bowl, mix together 2 tablespoons gochujang, 1 tablespoon soy sauce, 1 teaspoon sugar, and 1 teaspoon minced garlic to make the sauce.
7. To assemble, divide the rice among bowls. Arrange the tofu, carrots, zucchini, and spinach on top. Place an egg on each bowl. Drizzle with the sauce and sprinkle with 1 tablespoon toasted sesame seeds.

The magic of this dish lies in the mix of textures and flavors—crispy tofu, tender vegetables, and the spicy-sweet sauce all come together with the creamy egg yolk.

Tip: For an extra crunch, add some kimchi or pickled radish on the side.

Korean Tofu Jjigae

Warm up your kitchen with this comforting Korean Tofu Jjigae, a spicy and savory stew that’s perfect for chilly evenings.

Ingredients

• 1 tablespoon sesame oil
• 1/2 cup sliced onions
• 2 garlic cloves, minced
• 1 tablespoon gochujang (Korean chili paste)
• 1 teaspoon sugar
• 4 cups vegetable broth
• 1 cup sliced zucchini
• 1 cup sliced mushrooms
• 1 package (14 oz) soft tofu, cubed
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 2 green onions, sliced
• 1 teaspoon toasted sesame seeds

Instructions

1. Heat the sesame oil in a large pot over medium heat. Add the onions and garlic, sautéing until fragrant, about 2 minutes.
2. Stir in the gochujang and sugar, cooking for another minute until the paste is well incorporated.
3. Pour in the vegetable broth, bringing the mixture to a boil. Add the zucchini and mushrooms, reducing the heat to simmer for 10 minutes.
4. Gently add the tofu, soy sauce, and salt, simmering for an additional 5 minutes to allow the flavors to meld.
5. Garnish with green onions and sesame seeds before serving.

The magic of this dish lies in the gochujang’s deep, fermented heat, which pairs beautifully with the soft tofu’s creaminess.

Tip: For an extra kick, add a small spoonful of gochugaru (Korean chili flakes) with the gochujang.

Korean Tofu Pancakes

These Korean Tofu Pancakes are a delightful twist on the classic, offering a crispy exterior with a soft, flavorful center that’s perfect for a cozy breakfast or a light dinner.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp salt
• 1 tsp sugar
• 1 cup water
• 1 block (14 oz) firm tofu, drained and crumbled
• 2 green onions, thinly sliced
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp vegetable oil, for frying

Instructions

1. In a large bowl, whisk together the all-purpose flour, cornstarch, salt, and sugar. Gradually add the water, stirring until the batter is smooth.
2. Gently fold in the crumbled tofu, green onions, soy sauce, and sesame oil until just combined.
3. Heat the vegetable oil in a large non-stick skillet over medium heat. Pour 1/4 cup of the batter for each pancake, flattening slightly with the back of a spoon. Cook for 3-4 minutes on each side, until golden and crispy.
4. Serve hot with a dipping sauce of your choice. The contrast between the crispy edges and the soft, savory interior makes these pancakes irresistibly good.

Tip: For extra crispiness, let the batter sit for 10 minutes before cooking to allow the flour to hydrate fully.

Korean Tofu Stir Fry

This Korean Tofu Stir Fry is a vibrant, flavor-packed dish that comes together in just 20 minutes, making it perfect for busy weeknights.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp vegetable oil
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp gochujang (Korean chili paste)
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 2 green onions, sliced
• 1 tsp sesame seeds

Instructions

1. Heat vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 5-7 minutes, turning occasionally, until golden on all sides. Remove tofu and set aside.
2. In the same skillet, add sesame oil, garlic, and ginger. Sauté for 1 minute until fragrant.
3. Stir in soy sauce, brown sugar, and gochujang. Cook for 2 minutes, stirring constantly, until the sauce thickens slightly.
4. Add bell pepper and broccoli to the skillet. Cook for 4-5 minutes, stirring occasionally, until vegetables are tender-crisp.
5. Return tofu to the skillet, tossing to coat with the sauce and vegetables. Cook for an additional 2 minutes to heat through.
6. Garnish with green onions and sesame seeds before serving.

The magic of this dish lies in the gochujang’s spicy-sweet depth, which clings beautifully to the crispy tofu and fresh veggies.

Tip: For extra crispiness, press the tofu for at least 15 minutes before cooking to remove excess moisture.

Korean Tofu Dumplings

These Korean Tofu Dumplings are a delightful twist on the classic, offering a lighter, vegetarian-friendly option that doesn’t skimp on flavor.

Ingredients

• 1 package (14 oz) firm tofu, drained and crumbled
• 1 cup finely chopped cabbage
• 1/2 cup chopped green onions
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 30 dumpling wrappers
• 2 tbsp vegetable oil for frying
• 1/2 cup water for steaming

Instructions

1. In a large bowl, mix crumbled tofu, cabbage, green onions, garlic, soy sauce, sesame oil, sugar, salt, and black pepper until well combined.
2. Place a tablespoon of the tofu mixture in the center of each dumpling wrapper. Wet the edges with water, fold over, and press to seal, creating pleats for a decorative touch.
3. Heat vegetable oil in a large skillet over medium heat. Add dumplings in a single layer and cook for 2-3 minutes until bottoms are golden brown.
4. Carefully add water to the skillet, cover immediately, and steam for 5 minutes until the water evaporates and dumplings are tender.
5. Remove the lid and cook for another minute to crisp up the bottoms. Serve hot with your favorite dipping sauce.

The secret to these dumplings’ irresistible texture is the combination of crispy bottoms and tender, flavorful filling, making them a hit at any gathering.

Tip: For an extra flavor boost, add a teaspoon of grated ginger to the filling mixture.

Korean Tofu Soup

Warm up your kitchen with this comforting Korean Tofu Soup, a silky and spicy broth that’s surprisingly simple to make at home.

Ingredients

• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 4 cups vegetable broth
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 package (14 oz) soft tofu, cubed
• 2 green onions, sliced
• 1 egg (optional)

Instructions

1. Heat the sesame oil in a pot over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
2. Pour in the vegetable broth, then stir in the gochujang, soy sauce, and sugar until well combined. Bring the mixture to a gentle boil.
3. Add the cubed tofu and reduce the heat to simmer for 5 minutes, allowing the flavors to meld.
4. If using, crack the egg into the soup and let it poach for 2-3 minutes until the whites are set but the yolk is still runny.
5. Garnish with sliced green onions before serving.

The magic of this soup lies in the balance of spicy, savory, and slightly sweet flavors, all cradled in a velvety broth that’s perfect for chilly evenings.

Tip: For an extra kick, add a sprinkle of red pepper flakes with the gochujang.

Korean Tofu Salad

This Korean Tofu Salad is a refreshing mix of crisp veggies and silky tofu, all tossed in a vibrant, slightly spicy dressing that’s sure to wake up your taste buds.

Ingredients

• 14 oz firm tofu, drained and pressed
• 2 cups mixed salad greens
• 1/2 cup thinly sliced cucumber
• 1/4 cup shredded carrots
• 2 tbsp chopped green onions
• 1 tbsp sesame seeds
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1/2 tsp red pepper flakes
• 1 clove garlic, minced

Instructions

1. Cut the tofu into 1/2-inch cubes and set aside.
2. In a large bowl, combine the salad greens, cucumber, carrots, and green onions.
3. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar, red pepper flakes, and minced garlic to make the dressing.
4. Gently toss the tofu cubes and salad mixture with the dressing until everything is evenly coated.
5. Sprinkle sesame seeds over the top before serving.

The contrast between the creamy tofu and the crunchy vegetables, all brought together by the bold dressing, makes this salad a standout dish that’s as satisfying as it is healthy.

Tip: For an extra crunch, add a handful of toasted nuts or seeds right before serving.

Korean Tofu Rice Bowl

Dive into the comforting flavors of this Korean Tofu Rice Bowl, a perfect blend of savory, sweet, and spicy that comes together in under 30 minutes.

Ingredients

• 1 cup short-grain white rice
• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 tsp gochujang (Korean chili paste)
• 1 clove garlic, minced
• 1 tbsp vegetable oil
• 1 green onion, thinly sliced
• 1 tsp sesame seeds

Instructions

1. Cook the rice according to package instructions and keep warm.
2. In a small bowl, whisk together soy sauce, sesame oil, honey, gochujang, and minced garlic to make the sauce.
3. Heat vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 5-7 minutes, turning occasionally, until all sides are golden brown.
4. Pour the sauce over the tofu and stir gently to coat. Cook for another 2 minutes until the sauce thickens slightly.
5. Divide the warm rice between two bowls. Top with the glazed tofu and any remaining sauce from the skillet.
6. Garnish with sliced green onion and sesame seeds before serving.

The magic of this dish lies in the gochujang’s deep, spicy-sweet flavor that clings to the crispy tofu, making every bite irresistible.

Tip: For extra crunch, try pan-frying the tofu until it’s super crispy before adding the sauce.

Korean Tofu Noodle Soup

Warm up your kitchen with this comforting Korean Tofu Noodle Soup, a dish that combines soft tofu, chewy noodles, and a savory broth for a meal that’s both nourishing and full of flavor.

Ingredients

• 4 cups vegetable broth
• 2 cups water
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 block (14 oz) soft tofu, cubed
• 2 bundles (about 6 oz) Korean wheat noodles (somyeon)
• 2 green onions, thinly sliced
• 1 tsp minced garlic
• 1/2 cup enoki mushrooms (optional)

Instructions

1. In a large pot, combine vegetable broth, water, soy sauce, sesame oil, sugar, salt, and black pepper. Bring to a boil over medium-high heat.
2. Add the cubed tofu and minced garlic to the pot. Reduce heat to medium and simmer for 5 minutes to allow the flavors to meld.
3. Meanwhile, cook the Korean wheat noodles according to package instructions. Drain and set aside.
4. Add the cooked noodles to the pot along with the enoki mushrooms (if using). Simmer for another 2 minutes until the mushrooms are tender.
5. Garnish with sliced green onions before serving.

The magic of this soup lies in the delicate balance of the savory broth with the soft tofu and chewy noodles, creating a texture contrast that’s simply irresistible.

Tip: For an extra kick, add a teaspoon of Korean red pepper flakes (gochugaru) to the broth before simmering.

Korean Tofu BBQ

Get ready to transform your dinner routine with this Korean Tofu BBQ, a dish that’s bursting with flavor and surprisingly simple to make.

Ingredients

• 1 block (14 oz) firm tofu, pressed and sliced into 1/2-inch thick slabs
• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp vegetable oil
• 1 green onion, thinly sliced
• 1 tsp sesame seeds

Instructions

1. In a bowl, whisk together 1/4 cup soy sauce, 2 tbsp brown sugar, 1 tbsp sesame oil, 2 cloves minced garlic, 1 tsp grated ginger, and 1 tbsp gochujang to make the marinade.
2. Add the tofu slabs to the marinade, ensuring each piece is well coated. Let it sit for at least 15 minutes, or up to an hour for deeper flavor.
3. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the marinated tofu and cook for 3-4 minutes on each side, until crispy and caramelized.
4. Sprinkle with 1 thinly sliced green onion and 1 tsp sesame seeds before serving.

The magic of this dish lies in the gochujang’s spicy-sweet depth, perfectly complementing the tofu’s crisp exterior and tender heart.

Tip: For an extra crunch, try grilling the tofu on a barbecue for those coveted char marks.

Korean Tofu Curry

Warm up your kitchen with this comforting Korean Tofu Curry, a delightful blend of creamy coconut milk and spicy gochujang that’s sure to become a weeknight favorite.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 1 tbsp vegetable oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tbsp Korean curry powder
• 1 tbsp gochujang (Korean chili paste)
• 1 can (13.5 oz) coconut milk
• 1 cup vegetable broth
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 cups spinach, roughly chopped

Instructions

1. Heat the vegetable oil in a large pan over medium heat. Add the onion, garlic, and ginger, sautéing for 3 minutes until fragrant.
2. Stir in the Korean curry powder and gochujang, cooking for another minute to toast the spices.
3. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer.
4. Add the tofu, soy sauce, and sugar, letting everything cook together for 10 minutes to allow the flavors to meld.
5. Fold in the spinach and cook for an additional 2 minutes, just until wilted.

This curry stands out with its perfect balance of heat from the gochujang and creaminess from the coconut milk, making it a hearty yet light dish.

Tip: For an extra kick, add a sprinkle of red pepper flakes before serving.

Korean Tofu Tacos

These Korean Tofu Tacos are a delightful fusion of crispy tofu and vibrant Korean flavors, wrapped in a soft tortilla for a quick and satisfying meal.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 tsp garlic powder
• 1 tsp ginger powder
• 1/2 tsp red pepper flakes
• 1 tbsp vegetable oil
• 8 small corn tortillas
• 1 cup shredded purple cabbage
• 1/2 cup sliced green onions
• 1/4 cup chopped cilantro
• 2 tbsp sesame seeds

Instructions

1. In a bowl, whisk together 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey, 1 tsp garlic powder, 1 tsp ginger powder, and 1/2 tsp red pepper flakes. Add tofu cubes and gently toss to coat. Let marinate for 15 minutes.
2. Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu in a single layer and cook for 3-4 minutes per side until crispy and golden.
3. Warm tortillas according to package instructions.
4. Assemble tacos by placing tofu on tortillas, then topping with shredded purple cabbage, sliced green onions, chopped cilantro, and a sprinkle of sesame seeds.

The contrast of the crispy tofu with the fresh, crunchy vegetables and the sweet-spicy marinade makes these tacos irresistibly good.

Tip: For an extra kick, drizzle with sriracha or your favorite hot sauce before serving.

Korean Tofu Burger

Who says burgers need meat to be satisfying? These Korean Tofu Burgers pack a punch of flavor and are a breeze to make, perfect for a quick weeknight dinner.

Ingredients

• 1 block (14 oz) firm tofu, pressed and drained
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped green onions
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp minced garlic
• 1 tsp grated ginger
• 1/2 tsp sugar
• 1/4 tsp black pepper
• 1 tbsp vegetable oil, for frying
• 4 burger buns, toasted
• Lettuce, tomato, and mayo, for serving

Instructions

1. In a large bowl, crumble the tofu and mix with panko, green onions, soy sauce, sesame oil, gochujang, garlic, ginger, sugar, and black pepper until well combined.
2. Form the mixture into 4 equal patties, about 1/2 inch thick.
3. Heat vegetable oil in a non-stick skillet over medium heat. Cook the patties for 4-5 minutes per side, until golden and crispy.
4. Serve the patties on toasted buns with lettuce, tomato, and a smear of mayo.

The secret to these burgers is the gochujang, which adds a deep, spicy-sweet flavor that’s irresistibly Korean. Plus, the crispy exterior gives way to a surprisingly meaty texture.

Tip: For extra crispiness, let the patties sit in the fridge for 30 minutes before cooking.

Korean Tofu Skewers

These Korean Tofu Skewers are a delightful twist on your usual BBQ fare, offering a perfect balance of sweet, spicy, and smoky flavors that are sure to impress.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cut into 1-inch cubes
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp sesame oil
• 1 tbsp gochujang (Korean chili paste)
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tbsp sesame seeds
• 2 green onions, thinly sliced
• Wooden skewers, soaked in water for 30 minutes

Instructions

1. In a bowl, whisk together soy sauce, honey, sesame oil, gochujang, garlic, and ginger until well combined.
2. Add tofu cubes to the marinade, gently tossing to coat. Let marinate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Preheat grill or grill pan to medium-high heat. Thread marinated tofu onto skewers.
4. Grill skewers for 3-4 minutes on each side, basting with leftover marinade, until edges are crispy and charred.
5. Sprinkle with sesame seeds and green onions before serving.

The magic of these skewers lies in the gochujang marinade, which caramelizes beautifully on the grill, creating a sticky, flavorful crust around the tender tofu.

Tip: For an extra crunch, serve these skewers over a bed of shredded cabbage or with a side of kimchi.

Korean Tofu Wraps

These Korean Tofu Wraps are a delightful mix of crispy tofu and fresh veggies, all wrapped up in a soft tortilla with a spicy-sweet sauce that’ll have you reaching for seconds.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp gochujang (Korean chili paste)
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1 cup shredded carrots
• 1 cup thinly sliced cucumbers
• 4 large flour tortillas
• 2 tbsp vegetable oil

Instructions

1. In a bowl, whisk together soy sauce, honey, gochujang, sesame oil, and garlic to make the sauce.
2. Heat vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 5-7 minutes, turning occasionally, until all sides are golden brown.
3. Pour the sauce over the tofu in the skillet. Stir gently to coat and cook for another 2 minutes until the sauce thickens slightly.
4. Warm the tortillas in a dry skillet for about 30 seconds on each side.
5. Divide the tofu, carrots, and cucumbers evenly among the tortillas. Fold the sides over the filling and roll up tightly.

The magic of these wraps lies in the gochujang sauce, which adds a deep, spicy flavor that perfectly complements the crisp freshness of the veggies.

Tip: For extra crunch, add a handful of crushed peanuts or sesame seeds before rolling up the wraps.

Korean Tofu Pizza

Who says pizza can’t be healthy and delicious? This Korean Tofu Pizza combines the crispy texture of tofu with the bold flavors of Korean gochujang for a unique twist on a classic favorite.

Ingredients

• 1 block (14 oz) firm tofu, pressed and drained
• 1/2 cup gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• 1 cup shredded mozzarella cheese
• 1/2 cup thinly sliced green onions
• 1/4 cup thinly sliced red bell pepper
• 1 tbsp sesame seeds

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Slice the pressed tofu into 1/2-inch thick slabs and arrange them on the prepared baking sheet.
3. In a small bowl, mix together the gochujang, soy sauce, honey, and sesame oil. Spread this mixture evenly over each tofu slice.
4. Sprinkle the shredded mozzarella cheese over the tofu, then top with green onions and red bell pepper.
5. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
6. Remove from the oven and sprinkle with sesame seeds before serving.

The magic of this pizza lies in the crispy tofu base that soaks up the spicy-sweet gochujang sauce, offering a satisfying crunch with every bite.

Tip: For an extra crispy tofu, press it for at least 30 minutes before slicing to remove excess moisture.

Korean Tofu Lasagna

Imagine layering the comforting richness of lasagna with the bold flavors of Korean cuisine—this Korean Tofu Lasagna is a cross-cultural delight that’s sure to impress.

Ingredients

• 1 package (14 oz) firm tofu, pressed and crumbled
• 2 cups Korean spicy barbecue sauce
• 1 cup ricotta cheese
• 1 egg
• 1/2 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 9 lasagna noodles, cooked al dente
• 1 tbsp sesame oil
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 cup chopped green onions for garnish

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a bowl, mix the crumbled tofu with 1 cup of Korean spicy barbecue sauce, sesame oil, garlic powder, and black pepper until well combined.
3. In another bowl, combine the ricotta cheese, egg, and remaining 1 cup of Korean spicy barbecue sauce.
4. Layer 3 lasagna noodles at the bottom of the baking dish, spread half of the tofu mixture over the noodles, then half of the ricotta mixture. Repeat the layers.
5. Top with the remaining 3 noodles, sprinkle mozzarella and Parmesan cheeses evenly over the top.
6. Bake for 25 minutes until the cheese is bubbly and golden. Let it sit for 5 minutes before serving.
7. Garnish with chopped green onions before serving.

The fusion of creamy ricotta and spicy Korean barbecue sauce with tofu creates a lasagna that’s unexpectedly harmonious and packed with flavor.

Tip: For an extra crispy top, broil the lasagna for the last 2 minutes of baking.

Korean Tofu Sushi Rolls

These Korean Tofu Sushi Rolls are a delightful twist on traditional sushi, offering a crispy tofu filling that’s both satisfying and packed with flavor.

Ingredients

• 1 cup sushi rice
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 4 sheets nori (seaweed)
• 1/2 block firm tofu, pressed and sliced into strips
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 cucumber, julienned
• 1 carrot, julienned
• 1 avocado, sliced
• 1 tbsp sesame seeds

Instructions

1. Rinse the sushi rice under cold water until the water runs clear. Cook the rice with 1 1/4 cups water in a rice cooker or pot until tender, about 20 minutes.
2. In a small bowl, mix together rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice and let it cool to room temperature.
3. Heat sesame oil in a pan over medium heat. Add tofu strips and soy sauce, cooking until golden and crispy, about 3 minutes per side.
4. Lay a nori sheet on a bamboo mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top. Arrange tofu, cucumber, carrot, and avocado in a line at the bottom.
5. Roll the sushi tightly using the bamboo mat, sealing the edge with a bit of water. Repeat with remaining ingredients.
6. Slice each roll into 6 pieces, sprinkle with sesame seeds, and serve immediately.

The contrast between the crispy tofu and the fresh, crunchy vegetables makes these rolls a textural dream. Perfect for a light lunch or a fun dinner project!

Tip: For extra crunch, try adding a sprinkle of crushed peanuts or a drizzle of spicy mayo on top.

Conclusion

We hope this roundup of 20 Spicy Korean Tofu Recipes has inspired your next kitchen adventure! Each dish offers a unique blend of flavors that’s sure to spice up your meals. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!