Gochujang Tofu Mince

I almost didn’t share this recipe because it felt way too simple. But truthfully, those are usually the recipes I find myself making the most and that save me on a random Tuesday. This gochujang tofu mince is one of those back-pocket staples that comes together with just a few ingredients, one pan, and delivers so much spicy, savory, garlicky flavor.

The best part about is that for how simple it is, it’s endlessly useful. I love it as a vegan swap for ground meat because you can take it in so many directions. Put it over rice or noodles, add it to rice paper rolls, toss it into a pasta sauce, build a grain bowl, or just eat it straight from the pan.

It’s also one of my favorite meal prep recipes because it’s the kind of thing you’ll actually use throughout the week. Make a batch, keep it in the fridge, and you have an easy way to add protein and a ton of flavor to whatever meal you’re making.

Ingredients you’ll need for this gochujang tofu

• 1 cup white rice, uncooked
• 8-12 garlic cloves, grated
• 1/4 cup extra virgin olive oil
• 1/4 cup gochujang paste
• 2 tablespoons soy sauce
• 2 tablespoons brown sugar
• 1 (16 oz) pack extra firm tofu
• 2 tablespoons rice wine vinegar
• 1/4 cup scallions, for serving
• 1 lime, quartered, for serving

Ingredient substitutions

• White rice: Can be swapped for brown rice, jasmine, quinoa, or really any grain you prefer. You can also omit and serve the tofu mince with something else entirely.
• Extra-virgin olive oil: Swap for avocado oil, grapeseed oil, really any oil you like!
• Gochujang paste: The gochujang is what really makes this tofu pop, but if you don’t have it on hand, you can opt for tomato paste and chili flakes, or even swap to harissa.
• Soy sauce: Can be swapped for tamari or coconut aminos
• Rice wine vinegar: Swap for white wine vinegar

How to make tofu mince

This dish ultimately breaks down into three simple steps: cook the rice, make the tofu mince, then serve. Here’s how to make it:

1. Cook the rice

Cook the rice in a rice cooker, or according to package instructions.

2. Make the gochujang tofu mince

Grate 8-12 garlic cloves, depending on your tolerance.

In a large pan over medium heat, add 1/4 cup of olive oil and the grated garlic. Cook, stirring often, for 2-3 minutes, or until the garlic is just beginning to turn light golden. Immediately add 1/4 cup of gochujang, 2 tablespoons of soy sauce, and 2 tablespoons of brown sugar. Mix this into a sauce.

Drain the block of tofu and gently squeeze out any excess moisture over the sink, then crumble it directly into the sauce. Cook, coating the tofu in the sauce, for 6-8 minutes, or until it starts to get some brown charring on the bottom. You’ll see the tofu suck up the sauce immediately, then start to release moisture. Once the moisture evaporates, the sauce will begin to soak back into the tofu.

Deglaze the pan with 2 tablespoons of rice vinegar. Mix and taste, adding more soy sauce as preferred.

3. Serve

Serve with rice, sliced scallions, and lime wedges!

Tips to prevent tofu from sticking to your pan

• Use enough oil – this recipe uses 1/4 cup, and that’s both for the frying of the garlic and also to prevent your tofu from sticking. Don’t skimp on it!
• Deglaze with an acid – this is why we add the rice vinegar later. It may seem like your tofu has stuck to the pan and burned, but do not worry! And acid deglazes the pan, making it so those crispy charred bits pick right up with the rest of the tofu mince.

Serving suggestions

My favorite thing about this tofu mince is how versatile it is. Beyond serving it over rice, it’s just as good tucked into rice paper rolls, served alongside soft-boiled or scrambled eggs, stirred into pasta sauces, or piled into grain bowls. Think of it as a meal prep staple that you’ll be able to add to almost anything.

Storage tips

These tofu crumbles are best enjoyed right after cooking, when they are at their crispiest. That being said, they’re still really delicious throughout the week and keep well in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

Watch the recipe here

The video may not fully represent the recipe. For best results, follow the instructions as written.

Looking for more tofu recipes?

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Check out this recipe

Creamy Tofu Pasta with Kale

This is one of those recipes where I say don't knock it until you try it. Deep, caramelized flavor from tomato paste, smoked paprika and oregano build up this sauce, then blended tofu comes in to make everything creamy (and packed with protein). It's one of my best healthy dinners around.

Check out this recipe

‘Nduja (but Tofu!) Soup

This high-protein, plant-based soup is modeled after 'nduja, but don't worry, you won't find any pork here. What you WILL find is a comforting, slightly spicy soup that is packed with umami flavor and bursting with notes of tomato. The flavors build as the soup simmers, so don't skip that step, and the bold notes of the soup will prove why.

Check out this recipe

And that’s it for the Gochujang Tofu Mince!

If you make them, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

You can also shop this video if you’re looking for the exact pieces I use – I’ve linked everything on my ShopMy! *some links may contain affiliate commissions

And of course, feel free to leave any questions, comments, or reviews! This is the best place to reach me, and I’d love to hear from you <3

Gochujang Tofu Mince

4.60 | 5 reviews

This recipe is a simple way to get a ton of plant-based protein, and it's extremely flavorful, too. A common worry with crumbled tofu is that it will stick and burn to your pan, but this recipe uses a quick deglazing trick to make sure all those crispy, delicious brown bits end right where they need to be – which is hopefully in your dinner.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 3

Cook mode:Prevent your screen from going dark

Equipment

• ▢
  1 rice cooker
• ▢
  1 microplane or rasp-style grater
• ▢
  1 large sauté pan

Ingredients

• ▢ 1 cup white rice, uncooked
• ▢ 8-12 garlic cloves, grated
• ▢ 1/4 cup extra virgin olive oil
• ▢ 1/4 cup gochujang paste
• ▢ 2 tablespoons soy sauce
• ▢ 2 tablespoons brown sugar
• ▢ 1 (16 oz) pack extra firm tofu
• ▢ 2 tablespoons rice wine vinegar
• ▢ 1/4 cup scallions, for serving
• ▢ 1 lime, quartered, for serving

Instructions 

1. Cook 1 cup of white rice in a rice cooker or according to package instructions.
2. Grate 8-12 garlic cloves, depending on your tolerance.
3. In a large pan over medium heat, add 1/4 cup of olive oil and the grated garlic. Cook, stirring often, for 2-3 minutes, or until the garlic is just beginning to turn light golden.
4. Immediately add 1/4 cup of gochujang, 2 tablespoons of soy sauce, and 2 tablespoons of brown sugar. Mix this into a sauce.
5. Drain the block of tofu and gently squeeze out any excess moisture over the sink, then crumble it directly into the sauce.
6. Cooking, coating the tofu in the sauce, for 6-8 minutes, or until it starts to get some brown charring on the bottom. You’ll see the tofu suck up the sauce immediately, then start to release moisture, once the moisture evaporates, the sauce will begin to soak into the tofu again.
7. Once you see brown crispy bits at the bottom of the pan, deglaze the pan by pouring in 2 tablespoons of rice vinegar. Mix and taste, adding more soy sauce as preferred.
8. Serve this tofu with rice, sliced scallions, and lime wedges.

Serving: 5ozCalories: 482kcalCarbohydrates: 45gProtein: 20gFat: 26g