Crispy Gochujang Korean Tofu

Why You’ll Love This Recipe

If you’re a fan of bold, savory, and slightly spicy flavors, this Crispy Gochujang Korean Tofu is sure to become a favorite in your meal rotation. The combination of crispy, golden tofu and the irresistible umami-packed gochujang sauce creates a dish that is both satisfying and packed with flavor. Whether you’re a vegetarian, vegan, or simply looking to add more plant-based meals to your diet, this recipe offers a deliciously crispy texture and spicy, tangy punch that will leave your taste buds dancing. Plus, it’s easy to make and comes together in just a few simple steps!

Ingredients

• 1 block firm tofu, pressed and cut into cubes

• 2 tablespoons cornstarch

• 1 tablespoon olive oil (or other neutral oil)

• 2 tablespoons gochujang (Korean chili paste)

• 1 tablespoon soy sauce

• 1 tablespoon maple syrup or honey

• 1 teaspoon sesame oil

• 1 garlic clove, minced

• 1 teaspoon rice vinegar

• Sesame seeds for garnish (optional)

• Green onions for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Press the tofu: Start by pressing the tofu to remove excess moisture. You can do this by wrapping it in a clean kitchen towel and placing something heavy on top (like a can or skillet) for about 15-20 minutes.

2. Prepare the tofu: After pressing, cut the tofu into cubes. Toss the tofu cubes in cornstarch until they are evenly coated. This will help create a crispy texture when frying.

3. Cook the tofu: Heat a large skillet over medium heat and add the olive oil. Once the oil is hot, add the tofu cubes and cook them for about 4-5 minutes per side, or until golden and crispy. You may need to do this in batches to avoid overcrowding the pan.

4. Make the gochujang sauce: While the tofu is cooking, whisk together the gochujang, soy sauce, maple syrup (or honey), sesame oil, garlic, and rice vinegar in a small bowl until smooth.

5. Combine tofu and sauce: Once the tofu is crispy, add the sauce to the pan with the tofu. Stir gently to coat the tofu evenly with the sauce and cook for another 2-3 minutes, allowing the sauce to thicken and coat the tofu.

6. Garnish and serve: Remove the tofu from the heat and garnish with sesame seeds and green onions, if desired. Serve hot, and enjoy!

Servings and Timing

• Servings: 2-4 (depending on portion size)

• Total time: 30 minutes

• Active time: 25 minutes

• Prep time: 5-10 minutes

• Cook time: 20 minutes

Variations

1. Spicy Kick: Add extra gochujang or a pinch of chili flakes to increase the heat level.

2. Sweet and Tangy: Replace maple syrup with a sweeter syrup like agave for a lighter sweetness, or increase the amount of rice vinegar for a more tangy flavor.

3. Vegan Option: Make sure to use maple syrup or another plant-based sweetener to keep the dish fully vegan.

4. Vegetable Add-ins: Toss in some sautéed vegetables like bell peppers or spinach for extra nutrients and color.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: To maintain the crispy texture, reheat the tofu in a skillet over medium heat, flipping occasionally to ensure it’s heated through. You can also reheat it in an oven at 375°F (190°C) for about 10 minutes.

FAQs

1. Can I use soft tofu instead of firm tofu?

Soft tofu won’t hold up as well as firm tofu in this recipe. It’s best to use firm or extra-firm tofu for a crispy texture.

2. How do I get the tofu extra crispy?

Coating the tofu in cornstarch and frying it at the right temperature ensures a crispy texture. Be sure not to overcrowd the pan when frying, as this can prevent the tofu from crisping properly.

3. What can I substitute for gochujang?

If you don’t have gochujang, you can substitute with a mix of chili paste or hot sauce and a bit of sweetener (like honey or maple syrup) to replicate the sweetness and spice.

4. Is this recipe gluten-free?

Yes, this recipe is gluten-free if you use a gluten-free soy sauce or tamari.

5. Can I bake the tofu instead of frying it?

Yes! For a healthier alternative, bake the tofu on a lined baking sheet at 400°F (200°C) for 25-30 minutes, flipping halfway through.

6. How can I make this recipe spicier?

Add more gochujang or a pinch of red pepper flakes to increase the heat. Adjust to your taste preference!

7. Can I use a different oil?

You can use any neutral oil like vegetable oil, avocado oil, or coconut oil in place of olive oil.

8. How long should I press the tofu?

Press the tofu for about 15-20 minutes to remove excess moisture and ensure it crisps up when cooked.

9. Can I make this dish ahead of time?

While the tofu is best served immediately to keep it crispy, you can prepare the gochujang sauce in advance and store it in the refrigerator for up to a week.

10. Can I add vegetables to this recipe?

Yes! Feel free to add sautéed vegetables like bell peppers, onions, or spinach to make it a more substantial meal.

Conclusion

Crispy Gochujang Korean Tofu is a perfect balance of crispy tofu, bold flavors, and a spicy kick that’s easy to make and utterly delicious. Whether you’re looking for a quick weeknight dinner or a satisfying dish to serve at a gathering, this recipe hits all the right notes. With simple ingredients and a few easy steps, you’ll have a meal that’s as satisfying as it is flavorful. Enjoy it on its own, with rice, or as a part of a larger spread, and let the umami flavors shine!

Crispy Gochujang Korean Tofu

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This Crispy Gochujang Korean Tofu is a flavorful and spicy dish that combines crispy tofu with a sweet, savory, and spicy gochujang sauce. Perfect as a main or a snack, this dish is a great option for those craving a vegetarian, gluten-free, or Korean-inspired meal.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2-3 servings
• Category: Main Course
• Method: Pan-Frying
• Cuisine: Korean
• Diet: Vegan

Ingredients

• 1 block of firm tofu (pressed and cubed)
• 2 tbsp cornstarch
• 2 tbsp vegetable oil (for frying)
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup
• 1 garlic clove (minced)
• 1 tsp sesame oil
• 1 tsp toasted sesame seeds (for garnish)
• Green onions (for garnish)

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Instructions

• Prepare the tofu: Press the tofu to remove excess moisture. Cut it into small cubes.
• Coat the tofu: In a bowl, toss the tofu cubes with cornstarch to evenly coat them.
• Fry the tofu: Heat vegetable oil in a pan over medium-high heat. Fry tofu cubes in batches for 3-4 minutes on each side, or until golden and crispy. Remove and drain on paper towels.
• Make the gochujang sauce: In a small bowl, whisk together gochujang, soy sauce, rice vinegar, honey, minced garlic, and sesame oil.
• Toss tofu in sauce: Once the tofu is crispy, lower the heat and pour the gochujang sauce over the tofu. Toss gently to coat.
• Serve: Transfer the tofu to a serving plate and garnish with sesame seeds and chopped green onions.

Notes

• Make sure to press the tofu well to ensure it crisps up when fried.
• For extra flavor, add some chopped fresh chili peppers or a drizzle of sesame oil over the finished dish.
• You can also bake the tofu at 400°F for 25-30 minutes if you prefer to avoid frying.