Spicy Korean Octopus Tofu

A quick and flavorful Spicy Korean Octopus Tofu made with gochujang sauce, perfectly sweet, savory, and spicy. Ready in under 20 minutes and perfect for a comforting rice bowl at home.

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Servings: 2 - 3 Portions

Ingredients

Main:

• 400 g octopus tofu, cut into bite-sized cubes or sticks

• 1 tbsp cornstarch (optional, for light crispiness)

• 1 tbsp neutral oil (vegetable or canola)

  
  

Sauce:

• 1 ½ tbsp gochujang (Korean chili paste)

• 1 tsp gochugaru (optional, for extra heat)

• 1 tbsp soy sauce

• 1 tbsp sugar (or honey)

• 1 tsp sesame oil

• 2 tbsp water

• 2 cloves garlic, minced

  
  

Garnish:

• 1 tsp toasted sesame seeds

• 1 stalk green onion, sliced

  
  

Instructions

1. Prepare the Tofu

Pat the octopus tofu dry with paper towels.Lightly toss with cornstarch if you want a slightly crispy exterior.

2. Pan-Sear

Heat oil in a non-stick pan over medium heat.Add the tofu pieces in a single layer.Cook for 2–3 minutes per side until lightly golden.Remove and set aside.

3. Make the Sauce

In the same pan, lower heat slightly.Add garlic and sauté for 20–30 seconds until fragrant.Add gochujang, soy sauce, sugar, water, sesame oil, and gochugaru.Stir well and let it simmer for 1–2 minutes until slightly thickened.

4. Combine

Return the tofu to the pan.Toss gently until all pieces are evenly coated in the sauce.Cook for another 1–2 minutes until the sauce clings nicely.

5. Finish

Turn off heat.Sprinkle sesame seeds and green onions on top.

Serving Ideas

• Serve over hot steamed rice

• Add a soft-boiled egg for a rice bowl

• Pair with kimchi and sautéed spinach for a complete Korean-style meal

• Use as a topping for ramyeon

  
  

Tips for Best Results

• Do not overcook the tofu or it may become too firm.

• Adjust sweetness and spice level to taste.

• If you prefer it saucier, add 1–2 tbsp extra water.

• For extra depth, add 1 tsp rice vinegar for slight tanginess.