Description
This Crispy Gochujang Korean Tofu recipe offers a deliciously spicy and savory plant-based dish featuring crispy pan-fried tofu cubes coated in a flavorful gochujang-based sauce. Perfect as a snack, appetizer, or main course, it combines the satisfying crunch of golden tofu with the rich, tangy, and mildly sweet flavors of Korean chili paste, garlic, and ginger, garnished with toasted sesame seeds and fresh green onions.
Ingredients
Scale
Tofu
- 1 block firm tofu
- 1 tablespoon cornstarch
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
Sauce
- 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
Garnish
- Sesame seeds, for garnish
- Green onions, for garnish
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for pressing the tofu if desired.
- Press and Cube Tofu: Press the tofu to remove excess moisture using a tofu press or by placing it between plates with a weight on top for 15-20 minutes, then cut it into bite-sized cubes to ensure they crisp up well.
- Coat with Cornstarch: Toss the tofu cubes in a bowl with cornstarch until they are evenly coated, which helps achieve a crispy exterior during cooking.
- Pan-Fry Tofu: Heat olive oil in a skillet over medium-high heat. Add the tofu cubes in a single layer and cook for 4-5 minutes on each side, carefully turning to ensure all sides become crispy and golden brown.
- Prepare Gochujang Sauce: In a separate bowl, whisk together sesame oil, soy sauce, gochujang, rice vinegar, maple syrup, minced garlic, and minced ginger until well combined to create a flavorful sauce.
- Toss Tofu with Sauce: Once the tofu is crispy, transfer it to a mixing bowl and pour the prepared gochujang sauce over the tofu. Toss gently but thoroughly to coat each piece evenly in the sauce.
- Garnish and Serve: Garnish the coated tofu with sesame seeds and chopped green onions. Serve immediately while hot to enjoy the optimal crispness and flavor.
Notes
- Pressing tofu is essential to remove water and help it crisp better during frying.
- Adjust the amount of gochujang based on your preferred spice level.
- Maple syrup can be substituted with honey if not vegan.
- Serve with steamed rice or in a Korean-inspired bowl with vegetables for a complete meal.
- To make this recipe gluten free, ensure to use tamari or gluten-free soy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Korean
