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Gochujang Vegan Tteokbokki with Crispy Tofu cubes

Gochujang Vegan Tteokbokki with Crispy Tofu Cubes

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course, Snack
Cuisine Korean
Servings 4

Equipment

  • Non-stick frying pan or cast iron skillet For crisping the tofu. A good-quality non-stick pan makes it easier to get golden edges without deep frying.
  • Medium pot or deep sauté pan Ideal for simmering your tteokbokki sauce and rice cakes. A wide surface area helps reduce the sauce quickly.
  • Mixing bowls For tossing tofu and prepping ingredients.
  • Tongs or spatula To flip tofu without breaking it.
  • Tofu press (optional) But wrapping tofu in paper towels and placing a weight on top for 15 minutes works just as well.

Ingredients
  

For the Tteokbokki

  • 1 pound Korean rice cakes tteok, fresh or frozen and thawed
  • 3 cups vegetable broth or water with a dash of mushroom seasoning
  • 2 tablespoons gochujang Korean red chili paste
  • 1 tablespoon gochugaru Korean red chili flakes – optional for extra spice
  • 1 tablespoon soy sauce
  • 1 tablespoon maple syrup or sugar
  • 1 teaspoon sesame oil
  • 2 cloves garlic minced
  • 1/2 medium yellow onion sliced
  • 1 scallion chopped (plus extra for garnish)
  • 1/2 cup napa cabbage or green cabbage shredded
  • 1/2 cup shredded carrots optional for added texture and color

For the Crispy Tofu Cubes

  • 1 block 14 oz extra firm tofu, pressed and cubed
  • 1 tablespoon cornstarch
  • Salt and pepper to taste
  • 2 tablespoons neutral oil like avocado or canola

Garnish

  • Toasted sesame seeds
  • Additional scallions

Optional: Vegan cheese shreds or nutritional yeast if you’re craving a tteokbokki cheese vibe

Instructions
 

Step 1: Prep the Rice Cakes

  1. If you're using frozen tteok, make sure to thaw them fully and soak them in warm water for 10 minutes to soften. Fresh tteok can go straight in.

Step 2: Make the Tofu Crispy

  1. Pat tofu dry and cut into ¾-inch cubes. Toss them in a bowl with cornstarch, a pinch of salt, and pepper. Heat oil in a skillet over medium heat and fry tofu until all sides are golden and crisp, about 8–10 minutes. Remove and set aside.

Step 3: Build the Tteokbokki Sauce

  1. In a deep pan, add a teaspoon of sesame oil and sauté the sliced onions and minced garlic until fragrant. Add in the gochujang, gochugaru (if using), soy sauce, and maple syrup. Stir well and pour in the vegetable broth.
  2. Let it come to a gentle simmer. This is your base tteokbokki sauce recipe—thick, savory, spicy, and packed with umami.

Step 4: Simmer the Tteokbokki

  1. Add the soaked rice cakes into the bubbling sauce. Stir to ensure they don’t stick to the bottom. Cook uncovered for about 10–12 minutes or until the sauce thickens and the rice cakes become soft and chewy.
  2. Add the shredded cabbage, carrots, and scallions in the last 5 minutes of cooking. This gives the dish texture and freshness.

Step 5: Add the Tofu and Serve

  1. Gently stir in the crispy tofu cubes so they soak in some of the sauce while staying golden on the edges. Cook for another 2 minutes. Garnish with scallions and toasted sesame seeds.
  2. If you're after that tteokbokki cheese experience, sprinkle on some vegan mozzarella or nutritional yeast just before serving.