Korean Chili Sesame Tofu

If you love a bit of heat kick in your food, this Korean inspired chilli sesame tofu is a must-try recipe. These crispy tofu bites are bursting with flavour.

Asian inspired cuisine has always had a special place in my heart. I used to be a regular at Asian restaurants before going vegan but unfortunately, not many of them offer vegan options. That’s why I am often trying to find ways to recreate my old favourite dishes.

We absolutely love spicy food in my family. I’ve been a special fan of Korean cuisine for a while and had wanted to try to make something Korean inspired. I bought a tub of Gochujang from Tesco a while ago and I saw Gochugaro at the Borough market the other day and I knew I had to try to make something out of it.

Although this recipe might seem complicated it’s actually quite easy to make and it tastes absolutely magical. The spicy Gochujang will give you a good kick and the Gochugaro will follow with a warm spicy flavour. In my opinion, this is probably one of the best recipes I’ve ever made. So, if you are anything like me you have to give my Korean chilli sesame tofu a try!

Korean Chili Tofu

Korean Chili Tofu

Print Rate
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Author: Steina


  • 450 g Tofu
  • 3 cup Oil for frying
  • 2 Spring onions

First coating

  • 1 tsp Chili powder
  • 1 tsp Garlic granules
  • 1 tsp Salt
  • 1 tsp Gochujang (Korean hot red pepper paste)
  • 3 tbsp Corn starch
  • 3 tbsp Flour

Second coating

  • 6 tbsp Corn starch
  • 6 tbsp Flour
  • 1/4 tsp Black pepper
  • 4-6 tbsp water (plus more of needed)


  • 4 tbsp Oil
  • 1-2 finely chopped garlic cloves
  • 2 tsp Gochugaru ( Korean chili flakes)
  • 6 tbsp Sesame seeds
  • 2 tsp White vine vinegar
  • 2 tsp Soy sauce
  • 4 tbsp Ketchup
  • 3 tbsp Agave syrup
  • 1-2 tsp Gochujang (Korean hot red pepper paste)
  • 1/2 cup Water
  • 1 tsp Corn starch


  • Start by prepping all your ingredients.
    Photo of ingredients for the recipe
  • Rinse and drain the tofu and tear into bite-size pieces.
    Picture of tofu
  • In a bowl mix together 3 tbsp flour, 3 tbsp corn starch, 1 tsp chili powder, 1 garlic granules, 1 tsp salt, and 1 tsp gochujang. Mix until you don’t have any lumps in the mix.
    Picture of flour, cornstarch, and spices
  • Coat the tofu and set aside.
    Picture of coated tofu
  • Prepare the second coating by adding 6 tbsp flour, 6 tbsp corn starch, 1 tsp black pepper, and 4-6 tbsp water and mix well. Add more water if needed.
    Picture of second coating, blending rest of flour, cornstarch and water together
  • You want the coating to be thick enough to coat the tofu but not too runny so it won’t slide off when you put it in the pan.
  • Coat the tofu in the second coating.
    Picture of tofu being coated in second coating
  • Fry the tofu on medium heat until golden. I like to put my tofu bites in the oven to keep them warm and so that the tofu keeps on cooking on the inside. Set the heat to 150°C while you are frying and then put the tofu in the oven as soon as possible.
    Tofu frying in oil
  • Combine the ketchup, vinegar, agave syrup, soy sauce, gochujang, and gochugaro in a small bowl. Heat the 1-2 garlic cloves in 4 tbsp of oil on medium-low heat. Pour the wet ingredients into the oil and heat through.
  • Add the sesame seeds and the corn starch slurry to the pot
  • Allow the sauce to thicken.
  • In a pan add the tofu bites, the sauce, and sliced spring onions and stirfry until everything is well combined.
  • Serve with rice, fresh spring onions, and fresh chili.
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  1. As I website possessor I believe the content material here is real wonderful, thanks for your efforts.

  2. A bite of kindness

    Thank you! I’m so happy you like it 🙂

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