Description
Crispy Gochujang Korean Tofu is a delicious and flavorful dish that combines crispy tofu with a sticky and spicy gochujang sauce. Perfect for a quick and easy weeknight dinner.
Ingredients
Scale
Tofu:
- 14 ounces extra-firm tofu, pressed and cubed
Cornstarch Mixture:
- 2 tablespoons cornstarch
Sauce:
- 3 tablespoons gochujang
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
Others:
- 2 tablespoons vegetable oil
- 2 green onions, sliced
- 1 tablespoon sesame seeds for garnish
Instructions
- Prepare Tofu: Press tofu for at least 20 minutes to remove excess moisture, then cut into 1-inch cubes.
- Cornstarch Coating: Toss tofu cubes with cornstarch until evenly coated.
- Cook Tofu: Heat vegetable oil in a skillet, add tofu cubes, and cook until golden and crispy.
- Make Sauce: Whisk together gochujang, soy sauce, rice vinegar, honey, garlic, ginger, and sesame oil.
- Combine: Pour sauce over tofu, toss to coat, and heat through until sticky.
- Serve: Garnish with green onions and sesame seeds. Serve hot over rice or noodles.
Notes
- For extra crispiness, bake tofu at 425°F (220°C) for 25 minutes before tossing in sauce.
- Adjust spice level by adding more or less gochujang.
- This dish pairs well with kimchi or steamed vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Fry
- Cuisine: Korean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 0mg
