Description
This Crispy Gochujang Korean Tofu recipe features tofu cubes cooked to perfection, tossed in a spicy, savory Gochujang sauce. With a delightful crunch and a balanced kick of heat, it’s a perfect vegan-friendly dish for snack or main course.
Ingredients
1 block firm tofu
1 tablespoon cornstarch
1 tablespoon olive oil
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon Gochujang (Korean chili paste)
1 teaspoon rice vinegar
1 teaspoon maple syrup (or honey)
1 clove garlic, minced
1 teaspoon ginger, minced
Sesame seeds, for garnish
Green onions, for garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Press the tofu to remove excess moisture, then cut it into bite-sized cubes.
- Toss the tofu cubes in a bowl with cornstarch until they are evenly coated.
- Heat olive oil in a skillet over medium-high heat. Add the tofu cubes and cook for 4-5 minutes on each side or until crispy and golden brown.
- In a separate bowl, whisk together sesame oil, soy sauce, Gochujang, rice vinegar, maple syrup, garlic, and ginger.
- Once the tofu is crispy, transfer it to a bowl and pour the Gochujang sauce over the tofu. Toss to coat evenly.
- Garnish with sesame seeds and green onions. Serve immediately and enjoy!
Notes
If you have leftovers, store them in an airtight container in the fridge for 2-3 days. Reheat in a skillet for crispy texture or in the microwave for convenience (texture will be softer).
To make it extra crispy, ensure the tofu is pressed well to remove moisture and toss it in cornstarch.
You can substitute Gochujang with other spicy pastes or chili flakes, but the flavor will differ.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Vegan, Appetizers, Main Dishes
- Method: Pan-frying, Oven-baked
- Cuisine: Korean
Nutrition
- Serving Size: 2 servings
- Calories: 190 kcal
