This Sticky Curry Miso Gochujang Tofu is one of those dishes that instantly satisfies a craving for bold, layered flavour without feeling heavy. The tofu gets pan-fried until golden and crisp, then coated in a sticky, sweet-spicy sauce made with gochujang, curry miso, and maple syrup. It’s savoury, warming, slightly spicy, and has that perfect balance of salty, sweet and umami that keeps you going back for more.
This dish also fits beautifully into a busy weeknight meal plan because it comes together fast and uses ingredients many of us already keep in the pantry. You can serve it over rice, toss it into a grain bowl, tuck it into a wrap, or even use it in tacos. It’s incredibly versatile.
Nutritional Benefits
Tofu is naturally high in plant-based protein and contains iron, calcium and minerals that support hormone health, muscle recovery, and steady energy. The miso adds gut-friendly fermented benefits, while gochujang brings depth of flavour and antioxidants from fermented red chili peppers. The balance of protein, healthy carbohydrates, and flavour-forward ingredients makes this a nourishing meal that supports satiety and blood sugar balance, while still feeling fun and exciting to eat.
This recipe is the perfect example of how plant-based meals can be nutrient-dense, craveable, and full of personality, all at the same time.
Sticky Curry Miso Gochujang Tofu
Description
This bold, flavour-packed tofu is the perfect high-protein plant-based meal when you want something spicy, savoury, and ultra satisfying. It comes together quickly with pantry-friendly Asian-inspired staples, and its crispy texture with sticky sauce makes it a dish you’ll want to make on repeat. Enjoy on rice bowls, tuck into wraps or tacos, or serve with roasted veggies for a well-balanced dinner.
Ingredients
Instructions
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Break the tofu into bite-sized pieces using your hands. Add the cornstarch and toss until the tofu is evenly coated.
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Heat the curry miso oil in a pan over medium-high heat. Add the tofu and cook on all sides until golden and crispy.
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Meanwhile, whisk together the gochujang, curry miso paste, maple syrup, rice wine vinegar, and liquid aminos to make the sauce.
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Reduce heat to low, then pour the sauce over the tofu. Toss well until the sauce thickens and fully coats the tofu.
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Sprinkle with sesame seeds and chopped coriander before serving.
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Serve with warm rice and vegetables, or use it as a flavourful filling in wraps or tacos.
Nutrition Facts
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 329kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 2g10%
- Total Carbohydrate 26g9%
- Dietary Fiber 3g12%
- Sugars 20g
- Protein 19g38%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
User Reviews
Not a review but a question. I am not familiar with curry miso or curry miso paste. Do you have a brand that you recommend?
You can definitely use regular miso, or Okazu makes a curry miso.