Korean Gochujang Tofu Marinade 

This Korean Gochujang Tofu Marinade recipe from Slimming Violet delivers bold, fiery flavor in just minutes. The sauce combines savory gochujang chili paste, soy sauce, rice vinegar and honey, balanced with a touch of sesame oil for nutty aroma. Once tofu is marinated, it achieves a crispy, charred exterior and tender interior—perfect for bowls, wraps, or as a protein-packed side. It’s simple, vegan-friendly, and suitable for meal prepping. Serve with steamed rice, sautéed vegetables, or leafy greens. Great for anyone craving Korean-style spice without complex steps. 

Ingredients

• 1 block firm or extra-firm tofu, pressed and sliced
  
  

• 1 tbsp gochujang (Korean chili paste)
  
  

• 1 tbsp soy sauce or tamari
  
  

• 1 tbsp rice vinegar
  
  

• 1 tsp toasted sesame oil
  
  

• 1 tsp honey or maple syrup (vegan option)
  
  

Directions

1. Press tofu to remove excess moisture, then cut into slabs or cubes.
   
   

2. In a bowl, whisk together gochujang, soy sauce, rice vinegar, sesame oil, and honey/maple syrup until smooth.
   
   

3. Add tofu to the marinade, ensuring each piece is coated well.
   
   

4. Cover and marinate for at least 20 minutes (or up to several hours for deeper flavor).
   
   

5. Cook tofu by your preferred method: grill, bake (about 200 °C / 400 °F for ~20 min), or pan-fry until crisp and slightly charred.
   
   

6. Optionally brush extra marinade while cooking to intensify flavor.
   
   

7. Serve warm over rice, in grain bowls, lettuce wraps, or alongside your favorite vegetables.
   
   

Nutrients (per serving, serves 4)

• Calories: Approximately 180–200 kcal (varies by tofu brand)
  
  

• Protein: ~12–15 g
  
  

• Carbohydrates: ~12 g
  
  

• Fat: ~6–8 g
  
  

• Fiber: ~1–2 g
  
  

• Sugars: ~4–6 g