Crispy Gochujang Korean Tofu

Transform humble tofu into a flavor-packed Korean-inspired dish that’s crispy on the outside, tender inside, and coated in a sweet-spicy gochujang sauce. This recipe will convert even the staunchest tofu skeptics into believers!

The Key Players

For the tofu:

  • 1 block extra-firm tofu
  • 2 tablespoons cornstarch
  • Salt to taste
  • Vegetable oil for frying

For the irresistible sauce:

  • 3 tablespoons gochujang (Korean red chili paste)
  • 2 tablespoons soy sauce
  • 2 tablespoons honey or maple syrup
  • 1 tablespoon rice vinegar
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons water
  • 1 teaspoon sesame oil

For serving:

  • Sliced green onions
  • Sesame seeds
  • Steamed rice
  • Kimchi (optional)

Prepping Your Tofu

Here’s the secret to ultra-crispy tofu: press it well! Wrap your tofu block in paper towels or a clean kitchen towel, place something heavy on top (like a cast-iron skillet), and let it sit for 30 minutes. This removes excess moisture and ensures maximum crispiness.

Cut the pressed tofu into 1-inch cubes. Toss them with cornstarch and a pinch of salt until evenly coated. The cornstarch is your ticket to that gorgeous crispy exterior.

The Sauce Magic

While your tofu is pressing, whisk together the sauce ingredients. The gochujang brings heat and depth, honey adds sweetness, and sesame oil rounds everything out with its nutty richness. Feel free to adjust the sweetness and spiciness to your taste.

Cooking Time

Heat a generous layer of oil in a large skillet over medium-high heat. When it’s shimmering hot, add your tofu cubes in a single layer – don’t crowd them! Let them get golden brown on each side, about 2-3 minutes per side. Transfer to a paper towel-lined plate.

Bringing It All Together

Lower the heat to medium and carefully pour in your sauce mixture. Let it bubble and thicken slightly, about 1-2 minutes. Add your crispy tofu back to the pan and gently toss to coat each piece in the sticky, spicy sauce.

Serving Suggestions

Serve your crispy gochujang tofu over steamed rice, garnished generously with sliced green onions and sesame seeds. A side of kimchi adds an extra layer of Korean authenticity and tangy crunch.

Pro Tips

  • Don’t skip the pressing step – it’s crucial for texture
  • Make sure your oil is hot enough before adding the tofu
  • Keep the tofu pieces relatively large for the best texture
  • Double the sauce recipe if you love things extra saucy
  • Use metal tongs for turning the tofu – they’re gentler than a spatula

Make It Your Own

Want to customize? Try:

  • Adding stir-fried vegetables
  • Increasing or decreasing the gochujang for your preferred heat level
  • Using brown sugar instead of honey for a deeper sweetness
  • Serving over noodles instead of rice
  • Adding crushed peanuts for extra crunch

The beauty of this dish is that it’s endlessly adaptable while keeping its core deliciousness. Plus, leftovers (if you have any!) reheat surprisingly well in a hot skillet to re-crisp the exterior.

Quick Tips for Success

  • Buy the firmest tofu you can find
  • Use fresh garlic and ginger – it makes a difference
  • Don’t be shy with the cornstarch coating
  • Keep the heat high enough for proper crisping
  • Let the sauce thicken slightly before adding the tofu back

There you have it – a dish that proves tofu can be the star of the show! This crispy gochujang tofu is spicy, sweet, crispy, and utterly craveable. It’s perfect for Meatless Monday, or any day you’re craving something with a kick!