Gochugaru Baked Tofu

I learned about the Korean spice gochugaru from one of Roy Choi’s cooking classes, and I have been putting it on just about everything ever since.

It has spicy, sweet, and umami flavors all in one!

Last night I made gochugaru baked tofu, and it was delicious. I’ve offered an oven option and a dehydrator option here.

May your day be sweet, spicy, and full of flavor.


  • 1 15-oz package extra firm tofu, drained
  • 3 Tbsp tamari
  • 2 Tbsp gochugaru powder
  • 1 tsp garlic powder
  • 1 tsp toasted sesame oil
  • 1 tsp maple syrup or agave
  • Bits of red onion


Press as much water as you can out of the tofu using paper towels, then slice into slabs, cubes, or any shapes you like.

Place the tofu in an oven-safe dish, then pour/sprinkle all the rest of the ingredients over the tofu.

Bake in an oven at 400F for 15 minutes or in a dehydrator at 165F for 3-4 hours.

Enjoy your spicy baked tofu in a sandwich, over a salad, or with your favorite noodle dish. Or just eat it straight out of the pan like I did. 🙂

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

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