Crispy Gochujang Korean Tofu
Crispy Gochujang Korean Tofu is a quick 20-minute Korean-inspired dish featuring golden tofu tossed in a spicy, sweet, and sticky gochujang sauce. Bold, satisfying, and plant-powered!
Ingredients
- 1 block firm or extra-firm tofu pressed and cubed
- 2 tablespoons cornstarch
- 1 tablespoon sesame oil
- 2 tablespoons soy sauce
- 2 tablespoons gochujang paste
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or honey
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- Sesame seeds for garnish
- Chopped green onions for garnish
- Optional: sliced red chili steamed rice, vegetables for serving
Instructions
- Press the Tofu: Start by draining the tofu and wrapping it in paper towels. Place a heavy skillet or book on top and let it sit for 10–15 minutes to remove excess water. This step is essential for getting a crisp texture when cooking.
- Cube and Coat: After pressing, cut the tofu into evenly sized 1-inch cubes. Add the cubes to a bowl and toss them with cornstarch until they are well coated. This will give your tofu that irresistible golden crust.
- Pan-Fry Until Crispy: Heat sesame oil in a large nonstick skillet over medium-high heat. Once hot, add the tofu cubes in a single layer (avoid overcrowding). Fry for 8–10 minutes, turning occasionally, until all sides are golden and crispy.
- Make the Gochujang Sauce: While the tofu is cooking, whisk together the gochujang paste, soy sauce, maple syrup (or honey), rice vinegar, garlic, and ginger in a small bowl. Taste and adjust spice or sweetness as needed.
- Add Sauce and Glaze the Tofu: Once tofu is crisped, reduce heat to medium-low and pour the sauce over the tofu in the pan. Gently toss or stir until each piece is evenly coated. Cook for 2–3 more minutes until the sauce thickens and clings to the tofu.
- Finish and Serve: Remove from heat and sprinkle with sesame seeds and chopped green onions. For an optional kick, top with thinly sliced red chili. Serve immediately over warm rice with your choice of veggies.
Notes
Pros :
- Quick to make in under 20 minutes
- Budget-friendly and meatless
- Bold, spicy-sweet Korean flavor
- High in plant-based protein
- Great for weeknight meals and meal prep
Cons :
- Gochujang can be too spicy for sensitive palates
- Requires pressing tofu (some prep time)
- Tofu may not stay crispy if not served immediately