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Air Fryer Gochujang Tofu Bites

Crisp-edged tofu cubes tossed in a sweet-hot fermented gochujang glaze — a vegan, sesame-flecked Korean snack that earns its place beside any fried thing.

Prep
20m
Cook
18m
Total
38m
Serves
3
Level
Easy
Temp
400°F
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AirFryerCookBook Team · May 11, 2026

Air Fryer Gochujang Tofu Bites
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Gochujang is one of the great fermented condiments of the world — a thick, brick-red paste of chili, glutinous rice, and fermented soybeans, traditionally aged for months in onggi crocks under the Korean sun. It carries heat, yes, but also a deep savory sweetness and a low fermented hum that makes it impossible to fake. Korean cooks lean on it for everything from stews to the lacquered glazes that coat fried chicken and grilled meats. Here it does the same work on tofu, which has no business being this satisfying.

The tradeoff with tofu is that the air fryer can't give you the deep, all-over blistering of a deep fry — but honestly, you don't want that here. What you want is crisp edges and a tender, custardy center, and moving air at 400°F nails exactly that with a fraction of the oil. The two things that make or break it: press the tofu hard so it isn't waterlogged, and glaze it off the heat so the sugars cling instead of scorching. Treat the gochujang with respect — it's the whole point — and read the jar if you're cooking gluten-free, since many brands are thickened with wheat.

Use our go-to air fryer for tofu with genuinely crisp edges.

The Recipe

Air Fryer Gochujang Tofu Bites

38m · Serves 3 · Easy · Cosori 5.8qt

Free from Gluten · Dairy · Tree nuts · EggContains Soy · SesameAllergen info →

Ingredients

×11
  • 14 ozextra-firm tofu — pressed, cut into 1-inch cubes
  • 1 tbsptamari — gluten-free soy sauce
  • 1 tbspcornstarch
  • 1 tbspneutral oil
  • 2 tbspgochujang — check the label for wheat if avoiding gluten
  • 1 tbspmaple syrup — or rice syrup
  • 1 tbsprice vinegar
  • 2 clovesgarlic — grated
  • 1 tsptoasted sesame oil
  • 1 tbsptoasted sesame seeds — to finish
  • 2scallions — thinly sliced, to finish

Method

  1. 01

    Press the tofu for at least 15 minutes to drive out water — wetter tofu will steam instead of crisp. Cut into 1-inch cubes and pat dry.

  2. 02

    Toss the cubes with tamari first, then with cornstarch and oil until each is evenly, dryly coated. Handle gently so they hold their shape.

  3. 03

    Air fry at 400°F for 18 minutes, shaking the basket twice, until the edges are golden and crisp.

  4. 04

    Whisk the gochujang, maple syrup, vinegar, garlic, and sesame oil into a glossy glaze. Tip the hot tofu into the bowl and toss off the heat. Finish with sesame seeds and scallions.

Nutrition · per serving

210 cal / 15g protein / 12g fat / 14g carbs

Estimated. Values vary by brand and portion.

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