15 May 2023

Air Fryer Gochujang Tofu Bites

Seasoned tofu, air fried to chewy-crisp perfection, tossed in a spicy and garlicky gochujang sauce. Served with a creamy garlic and black pepper mayo dip. I've also included oven instructions below if you don't have an air fryer.

Gochujang is a Korean fermented chili paste, it's a little spicy and sweet with an umami back note, and is the hero ingredient (garlic being a close second), to these tofu bites. They're incredibly addictive and a great plant-based alternative to wings.

The secret to perfect tofu is first to start out with extra firm tofu (I used the Tofoo brand), then coat in cornflour and spices and air fry until crisp on the outside and extra chewy in the middle. The sauce doesn't require any cooking, so this recipe comes together incredibly easily and these make the perfect starter or snack to share with company.

Don't forget to snap a pic and share your recreations with me @euphoricvegan.

Air Fryer Gochujang Tofu Bites | Serves: 4 | Time: 25 mins

You'll need

  • Air fryer or lined baking tray
  • Large mixing bowl
  • Small mixing bowl
  • Measuring cups and spoons
  • Chopping board and knife
  • Mixing jug


  • 1 tbsp soy sauce
  • 1 tbsp gochujang
  • 1 tsp garlic powder
  • 1/4 tsp black pepper
  • 1 tbsp sesame oil
  • 1 block extra firm tofu
  • 1.5 tbsp cornflour
  • 1 clove garlic
  • 1 inch piece ginger
  • 2 tbsp gochujang
  • 2 tbsp ketchup
  • 2 tbsp water
  • 1 tbsp rice wine vinegar
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
Dipping sauce:
  • 2 tbsp vegan mayo
  • 2 tbsp soy milk
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper

To garnish:
  • 2 spring onions, sliced
  • 2 tbsp sesame seeds


  1. In a large bowl mix together the soy sauce, gochujang, garlic powder, black pepper and sesame oil. Then drain the tofu, squeeze out any liquid and break off chunks into the bowl. Mix together with the seasonings until fully coated, then add in the cornflour and toss together until the cornflour is fully saturated.
  2. Add to the air fryer at 200°C and cook for 15 minutes, flipping halfway through to cook evenly. Alternatively, oven-bake on a lined tray at 220°C for 15-20 minutes.
  3. Meanwhile, peel and mince the garlic and ginger and add to a mixing jug. Then add in the gochujang, ketchup, water, rice wine vinegar, soy sauce and sesame oil and mix to combine.
  4. To make the dipping sauce, combine the vegan mayo, soy milk, garlic powder and black pepper in the small mixing bowl.
  5. When the tofu is cooked and a little charred and crisp on the outside, add back to the large mixing bowl, pour over the gochujang sauce and toss to combine.
  6. Transfer the tofu bites to a plate, garnish with spring onions and sesame seeds and serve up immediately with the dipping sauce and enjoy!
Cassidy xx