Gochujang Tofu with Pajeori (Korean Spring Onion Salad)

06 Feb 2023

Gochujang Tofu with Pajeori (Korean Spring Onion Salad)

25 Minutes plus marinating time | easy | Serves 4

This addictive tofu dish is both sweet and spicy – a great option for lovers of chilli heat. It’s served with a spring onion salad that’s fresh, bold and a lovely crisp contrast to the sticky tofu. Make sure to dress the salad right before serving, as the onions will soften if it sits for too long. You could serve this dish with some noodles or rice. 


  • 4 tablespoons gochujang
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, grated to a paste
  • 1 thumb ginger, grated to a paste
  • 2 blocks of extra firm tofu, sliced into 2cm thick steaks
  • 6 spring onions
  • 1 tbsp of light soy sauce
  • 1.5 tsps of sesame oil
  • 1 tsp of gochugaru
  • 1 tbsp of rice vinegar
  • 1 clove of garlic, minced
  • 1 tablespoon sesame seeds



Make gochujang marinade

Combine the gochujang, soy, honey, garlic, ginger and oil and mix to combine.

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Marinade tofu

Gently coat the tofu with the marinade then refrigerate for up to 24 hours.

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Slice onions

To make pajeori, cut the spring onions in half to separate the white and green parts, then julienne the onions.

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Place onions in iced water

Transfer the sliced spring onions to a bowl of iced water and set aside.

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Make pajeori dressing

Combine the remaining pajeori ingredients (light soy sauce, sesame oil, gochugaru, rice vinegar, garlic, sesame seeds) to make the dressing, mixing well.

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Cook tofu

Preheat two gas burners on the Jupiter Outback BBQ and set heat to low. Cook the tofu over direct heat for 5 minutes each side, basting with the remaining marinade.

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Plate and serve

Plate the tofu, then quickly toss the spring onions with the pajeori dressing and serve immediately.


There’s often no need to press firm tofu nowadays, but check the packet instructions just in case. If the tofu seems like it needs a little firming up and drying out, press between two pieces of kitchen towel weighed down with something heavy for 30 minutes before slicing.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique

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