Print

Crispy Gochujang Korean Tofu

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 120 reviews

A delicious vegan dish featuring crispy tofu coated in a spicy-sweet gochujang sauce, perfect for any occasion.

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. Pressing the tofu between paper towels for 15 minutes to remove excess moisture, then cut into 2 cm cubes.
  2. Whisking together gochujang, soy sauce, rice vinegar, sesame oil, minced garlic, minced ginger, and honey until smooth.
  3. Gently toss the tofu cubes in the gochujang mixture and let them marinate for 10 minutes, reserving any excess sauce.
  4. Spread cornstarch on a plate and dredge each tofu cube until lightly coated, shaking off the excess.
  5. Heat vegetable oil in a large skillet over medium-high heat and fry the tofu cubes in batches until golden and crispy on all sides, about 3–4 minutes per side.
  6. Remove tofu and wipe out any burnt bits. Pour the reserved gochujang sauce into the pan and cook for 1–2 minutes until slightly thickened.
  7. Return the crispy tofu to the pan, tossing gently to coat each piece in the sauce.
  8. Transfer the tofu to a serving plate and garnish with sesame seeds and sliced green onion.

Notes

Ensure to press tofu well for the best texture. Adjust sweetness and spiciness to taste by adding more honey or gochujang.

Nutrition

Find it online: https://pennykitchenz.com/crispy-korean-gochujang-tofu-3/

Scroll to Top