Sticky Gochujang Smoked Tofu

Let’s talk tofu — specifically, tofu that could convert even the most die-hard meat lover. This Sticky Gochujang Smoked Tofu is packed with deep, savoury-sweet Korean flavours, glazed to perfection, and finished with that irresistible smoky edge. Think sticky, spicy, a little bit sweet, and 100% addictive.

Why you’ll love it

This recipe takes humble tofu and turns it into something properly exciting. We’re talking crispy edges, a glossy chilli glaze, and a hit of smokiness that makes it taste like it’s straight off a BBQ in Seoul. It’s the perfect dish to top rice bowls, fill bao buns, or stuff into lettuce wraps for something light and fresh.

A few chef’s tips before you start

• Use firm or extra-firm tofu. The firmer it is, the less moisture you’ll have to press out before marinating.

• Press your tofu. Wrap it in a clean tea towel, weigh it down, and let it sit for at least 20 minutes — this helps it soak up all that glorious gochujang marinade.

• Get that glaze right. The secret is patience — let the sauce bubble and reduce until it clings to the tofu like a sticky hug.

Final thought

If you’ve ever said, “Tofu’s boring,” this is your redemption dish. Once you try this Sticky Gochujang Smoked Tofu, there’s no going back — it’s bold, punchy, and guaranteed to steal the show at dinner.