Description
this Crispy Gochujang Korean Tofu is going to be your new favorite! Packed with the perfect balance of heat, sweetness, and umami, this dish is crispy on the outside, tender on the inside, and smothered in a sticky gochujang glaze. It’s an irresistible plant-based option that pairs beautifully with rice, noodles, or fresh veggies for a satisfying meal.
Ingredients
Scale
- 1 block extra-firm tofu, pressed and cubed
- 2 tbsp cornstarch
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp neutral oil (for frying)
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp gochujang (Korean red chili paste)
- 1 tbsp soy sauce
- 1 tbsp maple syrup (or honey)
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 1/4 cup water
- 1 tsp toasted sesame seeds (for garnish)
- 2 green onions, sliced (for garnish)
Instructions
- Prep the Tofu: Press the tofu for 15 minutes to remove excess moisture, then cut into cubes.
- Coat & Fry: Toss the tofu cubes in cornstarch, salt, and black pepper. Heat oil in a pan over medium-high heat and fry the tofu until golden and crispy on all sides.
- Make the Sauce: In the same pan, sauté garlic and ginger until fragrant. Add gochujang, soy sauce, maple syrup, rice vinegar, sesame oil, and water. Simmer for 2-3 minutes until thickened.
- Combine & Serve: Toss the crispy tofu in the sauce until fully coated. Garnish with sesame seeds and green onions.
- Enjoy: Serve over rice or noodles for a delicious, flavor-packed meal!
Notes
Achieving the perfect crispy tofu requires a few key steps:
- Press the tofu – Removing excess moisture helps the tofu crisp up better.
- Use cornstarch – This creates a light, crispy coating that holds up well to sauce.
- Don’t overcrowd the pan – Fry in batches if needed for an even golden-brown crust.
- Toss in sauce at the last minute – This keeps the tofu crispy while absorbing all the bold flavors.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
Nutrition
- Serving Size: 1Cup
- Calories: 192
- Sugar: 11
- Fat: 4
- Carbohydrates: 30
- Fiber: 1
- Protein: 8