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Crispy Gochujang Korean Tofu

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A delightful fusion of crispy texture and rich, spicy-sweet flavor from gochujang sauce, perfect for vegan and gluten-free diets.

Ingredients

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  • 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 tofu between paper towels for 15 minutes and cut into 2 cm cubes.
  2. Whisk gochujang, soy sauce, rice vinegar, sesame oil, garlic, ginger, and honey in a bowl until smooth.
  3. Gently toss tofu cubes in the marinade and let sit for 10 minutes.
  4. Spread cornstarch on a plate and dredge each tofu cube until lightly coated.
  5. Heat vegetable oil in a large skillet over medium-high heat.
  6. Fry tofu cubes in batches until golden and crispy, about 3–4 minutes per side.
  7. Remove tofu, wipe out burnt bits, and pour in reserved sauce, cooking for 1-2 minutes.
  8. Return crispy tofu to the pan, tossing to coat each piece.
  9. Transfer to a plate and garnish with sesame seeds and green onions.

Notes

To make extra crispy tofu, let it rest for a few minutes after frying. Adjust gochujang for spice preference.

Nutrition

Find it online: https://recypez.com/crispy-gochujang-korean-tofu-recipe/

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