Crispy Tofu Batons with Gochujang – The Ultimate Spicy Korean Tofu Recipe

You know that moment when someone says, “I don’t really like tofu,” and you take it as a personal challenge? That’s exactly how these Crispy Tofu Batons with Gochujang were born in my kitchen.

I wanted something crunchy. Something spicy. Something that didn’t taste like bland health food pretending to be exciting. And after a few messy test batches (and one minor smoke alarm incident… we don’t talk about that), I landed on this recipe.

If you’re craving crispy tofu, bold Korean-inspired flavor, and a snack that doubles as a main dish, you’re going to love this. These batons turn golden and crunchy on the outside, tender on the inside, and that gochujang sauce? Sweet, spicy, sticky magic.

Let’s get into it.

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Why This Crispy Tofu Recipe Actually Works

I’ve tested a lot of tofu recipes. Some turn soggy. Some taste fine but look sad. Some promise “extra crispy tofu” and deliver soft cubes with commitment issues.

This one works because it focuses on three key things:

• Removing moisture properly
• Coating with the right starch
• Cooking at high heat

Simple? Yes. Forgiving? Not really. But once you nail it, you’ll never fear tofu again.

Ever wondered why restaurant tofu tastes better? They respect the moisture. That’s the secret.

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What Makes Gochujang So Addictive?

If you haven’t used gochujang before, prepare to become obsessed.

It’s a Korean fermented chili paste that brings:

• Deep umami
• Sweet heat
• Slight funk
• Rich red color

I use CJ Haechandle Gochujang Korean Chili Paste (you can grab it here: https://amzn.to/3MsOD5a

It balances sweetness and heat perfectly.

And no, sriracha is not the same. Please don’t swap it. I tried once. Regret happened.

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Ingredients You’ll Need

Let’s keep it straightforward and flavor-packed.

For the Tofu

• 2 blocks (14 oz each) extra-firm tofu
• 3 tbsp cornstarch
• 2 tbsp rice flour (for extra crunch)
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp black pepper
• 1 tsp salt
• 2 tbsp neutral oil (avocado or canola)

For the Gochujang Sauce

• 3 tbsp gochujang
• 1 tbsp soy sauce
• 1 tbsp honey (or maple syrup for vegan option)
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger

Optional toppings:

• Toasted sesame seeds
• Sliced green onions

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Step 1: Press the Tofu Like You Mean It

I cannot stress this enough. Press your tofu.

Wrap the blocks in paper towels. Place something heavy on top. Wait at least 30 minutes.

If you want life to be easier, I use the Tofuture Tofu Press (Amazon link: https://amzn.to/4b6L0Lv

It removes moisture evenly without crushing the tofu.

Less water = more crisp. Period.

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Step 2: Cut Into Batons (Not Cubes)

Why batons?

Because they crisp better and look way more impressive. You want thick fries, about ½ inch wide.

Plus, they’re easier to flip. Ever tried flipping tiny tofu cubes individually? It’s chaos.

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Step 3: Coat for Maximum Crunch

In a large bowl, mix:

• Cornstarch
• Rice flour
• Garlic powder
• Paprika
• Salt
• Pepper

Toss tofu gently until coated evenly.

That cornstarch + rice flour combo creates that shatteringly crisp exterior. Skip the rice flour and you’ll still get crunch—but this combo levels it up.

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Step 4: Bake or Air Fry (Both Work)

Option 1: Oven-Baked Crispy Tofu

Preheat to 425°F.

Line a sheet pan with parchment. I love using the Nordic Ware Natural Aluminum Baking Sheet (Amazon: https://amzn.to/3N3PdGA.

It distributes heat evenly and prevents soggy bottoms.

Arrange tofu in a single layer. Don’t crowd them.

Bake for:

• 20 minutes
• Flip
• Bake another 15–20 minutes

They should look deeply golden.

Option 2: Air Fryer Tofu (My Lazy Favorite)

Cook at 400°F for 15–18 minutes, shaking halfway.

Air fryers create insane crispiness with less oil. If you don’t own one yet, the COSORI Air Fryer Max XL performs beautifully for tofu.

IMO, air fryer tofu wins on crunch.

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Step 5: Make the Gochujang Glaze

While tofu cooks, combine:

• Gochujang
• Soy sauce
• Honey
• Vinegar
• Sesame oil
• Garlic
• Ginger

Simmer in a small saucepan for 3–4 minutes until slightly thickened.

Taste it.

Want more heat? Add chili flakes. Want more sweetness? Add honey.

This sauce clings beautifully without drowning the tofu.

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Step 6: Toss and Serve Immediately

Once tofu finishes cooking, toss it gently in warm sauce.

Don’t soak it for 20 minutes. It will lose crispness. Toss and serve right away.

Top with sesame seeds and green onions.

Take a bite.

Try not to smile. I dare you 🙂

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Pro Tips for Perfect Crispy Tofu Every Time

Let me save you from rookie mistakes.

• Use extra-firm tofu only
• Dry thoroughly before coating
• Don’t overcrowd the pan
• Flip halfway for even browning
• Serve immediately after saucing

Ever wondered why your tofu gets soggy after saucing? Steam gets trapped. Serve fast.

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Flavor Variations You’ll Love

Once you master this base recipe, experiment.

• Add Korean chili flakes (gochugaru) for extra heat
• Toss with sweet chili sauce instead
• Make it buffalo-style
• Serve in lettuce wraps
• Add to grain bowls

These crispy tofu batons also work in tacos. Yes, I said tacos.

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How to Serve Crispy Tofu Batons

Here are my favorite pairings:

• Steamed jasmine rice
• Quick cucumber salad
• Kimchi
• Sesame broccoli
• In a wrap with crunchy slaw

Sometimes I serve them as a party appetizer with extra sauce on the side. People hover around the plate. No leftovers. Ever.

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Storage and Reheating Tips

Store leftovers in an airtight container for up to 3 days.

Reheat in:

• Air fryer for 5–7 minutes
• Oven at 400°F for 8–10 minutes

Do not microwave. Just don’t. It turns crispy tofu into sponge cubes. Nobody wants that :/