Go Back

Crispy Gochujang Korean Tofu

A delectable dish featuring crispy tofu coated in a spicy gochujang sauce, perfect for weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Korean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Tofu
  • 1 block firm tofu, pressed and drained Choose firm or extra-firm for best texture.
  • 2 tablespoons cornstarch For coating the tofu.
  • 2 tablespoons vegetable oil, for frying Ensure the oil is hot enough for crispiness.
For the Sauce
  • 3 tablespoons gochujang Korean chili paste.
  • 1 tablespoon soy sauce
  • 1 tablespoon maple syrup or honey For sweetness.
  • 1 teaspoon sesame oil
For Garnish
  • 1 tablespoon sesame seeds For garnish.
  • 2 spring onions chopped For garnish.

Method
 

Preparation
  1. Start by pressing your tofu to remove excess moisture. Once firm, slice the tofu into bite-sized cubes.
  2. Place the tofu cubes in a bowl and sprinkle with cornstarch, ensuring each piece is well-coated for that coveted crispiness.
Cooking
  1. In a non-stick skillet, heat the vegetable oil over medium heat.
  2. Once the oil is hot, add the tofu cubes in a single layer, frying until golden brown and crispy, roughly 3-4 minutes on each side. Remove and set aside.
  3. In a separate bowl, mix gochujang, soy sauce, maple syrup, and sesame oil until creamy and well combined.
  4. Return the crispy tofu to the skillet and pour the sauce over it. Toss carefully to coat the tofu evenly.
Garnishing
  1. Top with sesame seeds and chopped spring onions before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a touch of oil to maintain crispiness.