Crispy, savoury, and just the right amount of heat — the ultimate tofu dish you’ll crave again and again!
Pan-fried tofu wrapped in nori seaweed sheet, topped with a sweet and spicy Gochujang sauce. This dish went viral a while ago and continues to inspire countless variations — but this version remains one of my favourites! These Nori-Wrapped Tofu Bites with Gochujang Sauce are comforting, flavour-packed, and dangerously addictive, especially when served over a hot bowl of rice.
Whether you’re a seasoned plant-based eater or simply tofu-curious, this is an easy and satisfying way to enjoy tofu with bold Korean flavours — using ingredients you likely already have at home.
Why You’ll Love This Recipe
- Crispy and golden on the outside, thanks to a light coating and pan-fry method.
- Packed with umami, from the seaweed, soy sauce, and gochujang.
- Meal-prep friendly — store the sauce separately and reheat when ready to eat.
- Naturally vegan (if using vegan-friendly gochujang) and dairy-free.
Preparation & Cooking Tips
Tofu:
- Use firm tofu for best results.
- You can press the tofu to remove excess moisture: wrap in a clean towel and place a weight on top for 15 minutes. This helps it crisp up beautifully.
Sauce:
- Mix the sauce ingredients in advance so you’re not rushing during cooking.
- The sauce thickens quickly — remove it from heat once it coats a spoon.
Wrapping with Nori:
- Cut your nori sheets into strips large enough to wrap around each tofu block.
- Use a small dab of water to help the seaweed stick.
- Wrap tightly — loose wraps may peel off while frying.
Pan-Frying Tips:
- Lightly coat tofu with starch or flour for that golden crisp exterior.
- Don’t overcrowd the pan — space out tofu pieces for even browning.
Serving Suggestions
- Simply Serve with hot steamed rice.
- Pair with lightly sautéed greens or a cucumber salad to balance the richness.
This nori-wrapped tofu with sweet and spicy gochujang sauce is a simple yet flavourful dish that’s easy to whip up any night of the week. If you try this recipe, tag me on Instagram — I’d love to see your version!
Nori-Wrapped Tofu with Gochujang Sweet Chilli Sauce
Ingredients
FOR THE TOFU
- 300 g block firm tofu
- 1 sheet nori seaweed
- Starch or plain flour for coating
- Vegetable oil for cooking
- Chives (or spring onion) for garnish
FOR THE SAUCE
- 5 cloves garlic, finely chopped
- 1 tbsp Gochujang (Korean chilli paste)
- 1 tbsp soy sauce
- 1-2 tbsp syrup (or sugar), to taste
- 1 tbsp sesame oil
- 50 ml water
- Toasted sesame seeds for topping
Instructions
- Prepare the tofu: Pat the tofu dry with a kitchen towel, then slice it in half to form two long rectangles. Cut each into bite-sized pieces as desired.
- Wrap with nori: Cut the nori sheet into long rectangle sized to fit the tofu. Wrap each tofu piece with a sheet of nori, using a little water to help it stick. Slice wrapped tofu into squares.
- Coat and fry: Lightly coat each tofu square with starch or flour. Heat a generous amount of vegetable oil in a pan over medium-high heat. Pan-fry the tofu until golden and crisp on both sides. Remove and set aside.
- Make the sauce: In a bowl, mix Gochujang, soy sauce, syrup (or sugar), and sesame oil. In a clean pan, heat oil and sauté the garlic until fragrant. Pour in the sauce mixture and water, cook until it thickens slightly. Stir in toasted sesame seeds.
- Serve: Arrange the tofu on a plate, drizzle generously with the sauce, and garnish with chopped chives or spring onion. Enjoy warm.
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