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Crispy Gochujang Korean Tofu

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4.2 from 76 reviews

A vibrant dish of crispy tofu tossed in a sweet and spicy gochujang sauce, perfect for weeknight dinners or entertaining.

Ingredients

Scale
  • 400 g extra-firm tofu
  • 2 tbsp gochujang
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp ginger, minced
  • 1 tbsp honey
  • 3 tbsp corn starch
  • 3 tbsp vegetable oil
  • 1 tsp sesame seeds
  • 2 tbsp green onion, sliced

Instructions

  1. Press the tofu between paper towels for 15 minutes, then cut into 2 cm cubes.
  2. Whisk together the gochujang, soy sauce, rice vinegar, sesame oil, garlic, ginger, and honey until smooth.
  3. Gently toss the tofu cubes in the marinade and let marinate for 10 minutes, reserving excess sauce.
  4. Spread corn starch on a plate and dredge each tofu cube until lightly coated.
  5. Heat vegetable oil in a skillet over medium-high heat. Fry the tofu cubes until golden and crispy, about 3–4 minutes per side.
  6. Remove tofu, wipe out burnt bits, and add reserved gochujang sauce to the pan, cooking for 1–2 minutes until thickened.
  7. Return the crispy tofu to the pan, tossing gently to coat in the sauce.
  8. Transfer to a serving plate and garnish with sesame seeds and sliced green onion.

Notes

For extra crispy tofu, ensure to press thoroughly to remove moisture. Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://pennykitchenz.com/crispy-gochujang-tofu-korean-style/

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