Description
This Crispy Gochujang Korean Tofu is packed with bold, spicy, and slightly sweet flavors! Crispy tofu bites are coated in a sticky gochujang sauce that’s bursting with umami. It’s an easy, plant-based dish that’s perfect for serving with rice, noodles, or fresh veggies. Ready in just 30 minutes, this dish is a must-try for tofu lovers and Korean food enthusiasts alike!
Ingredients
- 1 block (14 oz) firm tofu, pressed and cubed
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 1 green onion, sliced (for garnish)
- 1 teaspoon sesame seeds (for garnish)
Gochujang Sauce
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- ½ teaspoon grated ginger
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
Instructions
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Prepare the Tofu: Press the tofu for 15 minutes to remove excess moisture, then cut it into bite-sized cubes.
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Coat with Cornstarch: Toss the tofu cubes in cornstarch to create a crispy exterior.
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Crisp the Tofu: Heat vegetable oil in a large pan over medium-high heat. Add the tofu and pan-fry for 3-4 minutes per side until golden brown and crispy. Remove and set aside.
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Make the Sauce: In a small bowl, whisk together gochujang, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger.
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Thicken the Sauce: In the same pan, add the sauce and bring to a simmer. Stir in the cornstarch slurry and cook for 1-2 minutes until thickened.
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Coat the Tofu: Add the crispy tofu to the pan and toss until fully coated in the sauce.
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Garnish & Serve: Sprinkle with green onions and sesame seeds. Serve hot with rice or steamed veggies.
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Notes
- Extra Crunch: For even crispier tofu, bake at 400°F (200°C) for 20 minutes before tossing in the sauce.
- Make it Spicier: Add red pepper flakes or a dash of sriracha.
- Gluten-Free Option: Use tamari instead of soy sauce.
- Storage Tips: Store leftovers in an airtight container for up to 3 days. Reheat in a pan for the best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Korean