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Crispy Gochujang Korean Tofu

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A delightful and crispy tofu dish infused with sweet and spicy gochujang sauce, perfect for a satisfying meal.

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 the tofu between paper towels or a clean kitchen towel for 15 minutes to remove excess moisture. Once dry, cut into 2 cm cubes.
  2. In a bowl, whisk together gochujang, soy sauce, rice vinegar, sesame oil, minced garlic, minced ginger, and honey until smooth.
  3. Gently toss the tofu cubes in the gochujang mixture and let them marinate for 10 minutes, reserving any excess sauce for later.
  4. Spread corn starch on a plate and dredge each marinated tofu cube until lightly coated, shaking off the excess.
  5. Heat vegetable oil in a large skillet over medium-high heat. Fry the tofu cubes in batches until golden and crispy on all sides, about 3–4 minutes per side.
  6. Remove the crispy tofu and wipe out any burnt bits. Pour the reserved gochujang sauce into the pan and cook for 1–2 minutes until slightly thickened.
  7. Return the crispy tofu to the pan, tossing gently to coat each piece in the sauce.
  8. Transfer to a serving plate and garnish with sesame seeds and sliced green onion.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The tofu may lose its initial crispiness but reheating it in a skillet can restore some of that crunch.

Nutrition

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

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