Crispy Gochujang Korean Tofu
A delightful combination of crispy tofu and a spicy-sweet gochujang glaze, perfect for any day of the week.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Korean
- Diet: Vegan
Ingredients
Scale
- 1 block of firm tofu
- 3 tablespoons gochujang
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon honey
- 1/2 cup corn starch
- Vegetable oil for frying
- Sesame seeds for garnish
- Green onions, sliced for garnish
Instructions
- Pressing the tofu: Start by pressing the tofu between layers of paper towels or a clean kitchen towel for about 15 minutes, then cut into 2 cm cubes.
- Whisking the marinade: In a large bowl, whisk together gochujang, soy sauce, rice vinegar, sesame oil, garlic, ginger, and honey until combined.
- Marinating the tofu: Toss the tofu cubes in the gochujang mixture, ensuring they’re well-coated. Let marinate for 10 minutes.
- Dredging in corn starch: Spread corn starch on a plate and coat each tofu cube, shaking off excess.
- Frying the tofu: Heat vegetable oil in a skillet over medium-high heat. Fry tofu cubes for 3-4 minutes per side until golden and crispy.
- Creating the glaze: Remove tofu from the skillet, pour reserved marinade into the pan, and simmer for 1-2 minutes until thickened.
- Coating the tofu: Toss the crispy tofu in the thickened sauce until beautifully coated.
- Garnishing and serving: Transfer tofu to a serving plate, sprinkle with sesame seeds and green onions, and serve immediately.
Notes
Serve with steamed rice or quinoa and offer additional gochujang on the side for extra heat.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 530mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 0mg