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Crispy Gochujang Korean Tofu

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A delightful and easy recipe for Crispy Gochujang Korean Tofu, featuring a crunchy exterior and flavorful interior, perfect for plant-based meals.

Ingredients

Scale
  • 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. Start by pressing the tofu between paper towels or a clean kitchen towel for 15 minutes to remove excess moisture.
  2. In a bowl, whisk together the gochujang, soy sauce, rice vinegar, sesame oil, minced garlic, ginger, and honey until smooth.
  3. Gently toss the tofu cubes in the gochujang mixture, ensuring they’re all well-coated. Let them marinate for about 10 minutes.
  4. On a plate, spread the corn starch in an even layer. Dredge each tofu cube until lightly coated.
  5. In a large skillet, heat the vegetable oil over medium-high heat.
  6. Fry the tofu cubes in batches for about 3-4 minutes per side until golden and crispy.
  7. Once all the tofu is fried, wipe out any burnt bits from the pan and pour in the reserved gochujang sauce.
  8. Return the crispy tofu to the pan and toss gently to coat each piece in the sauce.
  9. Transfer the coated tofu to a serving plate and garnish with sesame seeds and sliced green onion.

Notes

For leftover tofu, store in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or skillet to regain crispiness.

Nutrition

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

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