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Crispy Gochujang Tofu

A delightful dish combining crispy tofu and a savory-sweet gochujang sauce, perfect for impressing family and friends.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Korean
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 block firm tofu Press beforehand to remove excess moisture.
  • 2 tablespoons gochujang
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup or honey Alternative sweetener.
  • 2 tablespoons cornstarch For coating tofu.
  • Sesame seeds and green onions for garnish

Method
 

Preparation
  1. Press the tofu to remove excess moisture. Wrap it in a clean kitchen towel and place a heavy object on top for about 15-20 minutes.
  2. Cut the pressed tofu into cubes or rectangles, depending on your preference.
Sauce Preparation
  1. In a bowl, mix together gochujang, soy sauce, sesame oil, and maple syrup (or honey) until well combined.
Coating
  1. In another bowl, toss the tofu cubes in cornstarch until evenly coated.
Frying
  1. In a large skillet over medium-high heat, add enough oil to fry the tofu (about 1/4 inch high).
  2. Once the oil is hot, add the tofu cubes in a single layer and fry for about 3-4 minutes on each side or until golden and crispy. Avoid overcrowding the pan.
Sauce Tossing
  1. Remove the fried tofu from the skillet and place it on a paper towel to absorb excess oil.
  2. In a clean bowl, toss the crispy tofu in the gochujang sauce until well coated.
Serving
  1. Plate the tofu and garnish with sesame seeds and sliced green onions. Serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Best reheated in a skillet for crispy texture. Uncooked, coated tofu can be frozen for longer storage.