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Crispy Gochujang Tofu

Crispy Gochujang Tofu combines a crunchy exterior with a flavorful, spicy marinade, making it a perfect dish for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course, Vegetarian
Cuisine: Korean
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 14 oz firm tofu Use firm tofu for the best texture.
  • 2 tablespoons gochujang A Korean chili paste for flavor.
  • 1 tablespoon soy sauce Adds umami depth.
  • 1 tablespoon maple syrup For a touch of sweetness.
  • 1 tablespoon sesame oil Enhances the flavor profile.
  • 2 tablespoons cornstarch Helps with crispiness.
  • for frying oil Use enough to cover the bottom of the pan.
  • for garnish green onions Sliced, for topping.

Method
 

Preparation
  1. Drain the tofu and use a paper towel to press out excess moisture.
  2. Cut the tofu into bite-sized cubes, about 1-inch pieces.
Marinating
  1. In a mixing bowl, combine the gochujang, soy sauce, maple syrup, and sesame oil. Mix well until smooth.
  2. Add the cubed tofu to the marinade, gently tossing until all pieces are coated. Let marinate for 10-15 minutes.
Coating and Frying
  1. Sprinkle cornstarch over the marinated tofu and toss gently until uniformly coated.
  2. Heat oil in a large skillet over medium-high heat, enough to cover the bottom.
  3. Add tofu cubes in a single layer and fry for 3-4 minutes on each side until golden brown and crispy. Fry in batches if necessary.
  4. Remove from skillet and place on paper towels to absorb extra oil. Garnish with sliced green onions before serving.

Notes

Crispy Gochujang Tofu lasts 3-4 days in the refrigerator in an airtight container. Re-fry or reheat in the oven to restore crispiness.