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This Gochujang Tofu & Snap Peas recipe has crispy tofu & snap peas tossed in a tasty gochujang sauce. Served over rice with spicy mayo!

This Gochujang Tofu & Snap Peas recipe has crispy tofu & snap peas tossed in a tasty gochujang sauce. Served over rice with spicy mayo | ThisSavoryVegan.com #thissavoryvegan #crispytofu #veganasianinspired

The first time I made this Gochujang Tofu & Snap Peas recipe I literally did a happy dance around my kitchen. The tofu is crispy and saucy. The snap peas are tender with some crunch. And the gochujang sauce & spicy mayo add sooooo much flavor. This is a better than takeout moment!

Step One: Make the Sauces

This recipe is so good it needs two sauces instead of one. Because we love a flavor bomb. The spicy mayo is optional, but I think it adds so much to this recipe.

For the tofu sauce you will need:

  • brown sugar
  • low sodium soy sauce
  • sesame oil
  • ginger powder
  • gochujang – I got mine at Trader Joe’s
This Gochujang Tofu & Snap Peas recipe has crispy tofu & snap peas tossed in a tasty gochujang sauce. Served over rice with spicy mayo | ThisSavoryVegan.com #thissavoryvegan #crispytofu #veganasianinspired

For the spicy mayo you will need:

  • gochujang
  • vegan mayo
  • lime juice

For both sauces, just add the ingredients to a bowl and mix to combine.

Step Two: Make the Tofu + Snap Peas

I used high-protein tofu for this recipe. It is great because it doesn’t require any pressing – it is already super dense. Just take it out of the package and pat it dry.

This Gochujang Tofu & Snap Peas recipe has crispy tofu & snap peas tossed in a tasty gochujang sauce. Served over rice with spicy mayo | ThisSavoryVegan.com #thissavoryvegan #crispytofu #veganasianinspired

I decided to break the tofu apart with my hands for a more “rustic” look, but you could also cube it. Toss it with corn starch and heat some oil in a skillet.

Add the tofu and spread in an even layer. Cook until browned on all sides (approx. 8 minutes). Lower heat to medium, add the snap peas & 1 tablespoon of water. Cover and steam for 1 minute.

This Gochujang Tofu & Snap Peas recipe has crispy tofu & snap peas tossed in a tasty gochujang sauce. Served over rice with spicy mayo | ThisSavoryVegan.com #thissavoryvegan #crispytofu #veganasianinspired

Remove the lid, pour in the (brown sugar) sauce and cook until the sauce starts to caramelize and forms a crust on the tofu.

This Gochujang Tofu & Snap Peas recipe has crispy tofu & snap peas tossed in a tasty gochujang sauce. Served over rice with spicy mayo | ThisSavoryVegan.com #thissavoryvegan #crispytofu #veganasianinspired

Step Three: Serve

Once the tofu is nice and crispy, spoon it and the snap peas over some hot rice. Sprinkle with green onions & sesame seeds. Serve the spicy mayo on the side and dig in!

This Gochujang Tofu & Snap Peas recipe has crispy tofu & snap peas tossed in a tasty gochujang sauce. Served over rice with spicy mayo | ThisSavoryVegan.com #thissavoryvegan #crispytofu #veganasianinspired

This tofu is best served right away – for crispiness reasons – but it can also be reheated. I recommend reheating it in a skillet or the air fryer. If you have any leftovers, that is. I could have eaten the whole thing by myself. Restraint is the name of the game when it comes to something that tastes this good!

This Gochujang Tofu & Snap Peas recipe has crispy tofu & snap peas tossed in a tasty gochujang sauce. Served over rice with spicy mayo | ThisSavoryVegan.com #thissavoryvegan #crispytofu #veganasianinspired

Gochujang Tofu & Snap Peas

Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
This Gochujang Tofu & Snap Peas recipe has crispy tofu & snap peas tossed in a tasty gochujang sauce. Served over rice with spicy mayo!
5 from 6 ratings

Ingredients

Equipment

Instructions
 

  • Combine the brown sugar, soy sauce, sesame oil, ginger powder and gochujang in a bowl. Mix to combine and set aside.
  • Use your hands to break the tofu into bite-sized pieces and place in a bowl. Sprinkle with corn starch and toss to coat.
  • Heat the oil in a skillet over medium-high heat. Add the tofu and spread in an even layer. Cook until browned on all sides (approx. 8 minutes). Add in the onion & garlic and cook for 2 more minutes. Lower heat to medium, add the snap peas & 1 tablespoon of water. Cover and steam for 1 minute.
  • Remove the lid, pour in the sauce and cook until the sauce starts to caramelize and forms a crust on the tofu.
  • Serve hot over rice topped with green onions, sesame seeds and spicy mayo.

Video

Notes

  • I used high-protein tofu, so it doesn’t need to be pressed. If you use extra firm tofu, you will need to drain & press it before working with it.
  • For the spicy mayo: combine 2 parts vegan mayo, 1 part gochujang paste and lime juice to taste.
  • The nutrition info does not include the rice or spicy mayo.
Calories: 375kcal, Carbohydrates: 30g, Protein: 22g, Fat: 20g
Cuisine: korean
Course: Main Course
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.
This Gochujang Tofu & Snap Peas recipe has crispy tofu & snap peas tossed in a tasty gochujang sauce. Served over rice with spicy mayo | ThisSavoryVegan.com #thissavoryvegan #crispytofu #veganasianinspired