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Crispy Gochujang Korean Tofu

A delightful dish featuring crispy tofu coated in a spicy gochujang sauce, perfect for a weeknight dinner or meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 14 oz firm tofu Pressed and cut into cubes
  • ¼ cup gochujang The star of the show!
  • 2 tablespoons soy sauce For added savory depth
  • 1 tablespoon honey or maple syrup To balance the heat
  • Cornstarch For that extra crispy coating
  • Vegetable oil For frying
Optional Toppings
  • Green onions For garnish
  • Sesame seeds For garnish

Method
 

Preparation
  1. Press the tofu for at least 15 minutes to remove excess moisture. Then, cut it into bite-sized cubes.
  2. In a bowl, mix together the gochujang, soy sauce, honey (or maple syrup), and stir until well combined. Set aside.
  3. In a separate bowl, toss the tofu cubes in cornstarch until evenly coated.
Cooking
  1. Heat vegetable oil in a non-stick skillet over medium-high heat. Once hot, add the tofu cubes in a single layer and fry until golden brown and crispy, about 3-5 minutes per side.
  2. When the tofu is crispy, pour the gochujang sauce over the tofu, giving it a good toss to ensure even coating. Let it cook together for an additional 2 minutes.
Serving
  1. Remove from heat, garnish with green onions and sesame seeds, and serve hot.

Notes

Press the tofu well to ensure crispiness. High heat is crucial for frying to achieve a perfect golden crust. Make sure to taste and adjust spice preferences as needed. Leftovers can be stored for up to 3 days in an airtight container.