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Gochujang Tofu

Korean-inspired tofu with sweet, spicy, and umami gochujang sauce that transforms simple tofu into crispy, flavorful comfort food
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Prep Time 15 minutes
Cook Time 12 minutes
Servings: 4
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Tofu
  • 1 block (14 oz) extra-firm tofu, drained and cubed
  • 2 tablespoons cornstarch
  • 2 tablespoons neutral oil (vegetable or avocado)
For the Gochujang Sauce
  • 3 tablespoons gochujang paste
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup (or brown sugar)
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon sesame oil
Garnish
  • 2 green onions, sliced
  • 1 tablespoon sesame seeds

Method
 

  1. Pat the tofu completely dry with paper towels. Cut into 1-inch cubes and toss gently with cornstarch until each piece is lightly coated.
  2. Whisk together gochujang, soy sauce, maple syrup, rice vinegar, minced garlic, grated ginger, and sesame oil in a small bowl until smooth and glossy.
  3. Heat oil in a large non-stick skillet or well-seasoned cast iron pan over medium-high heat. Add the cornstarch-coated tofu pieces in a single layer. Cook undisturbed for 3-4 minutes until the bottom develops a golden-brown crust. Flip carefully and cook another 2-3 minutes until all sides are crispy.
  4. Reduce heat to medium and pour the gochujang sauce directly over the crispy tofu. Gently toss the tofu to coat every piece, cooking for 2-3 minutes until the sauce thickens and becomes glossy.
  5. Garnish with sliced green onions and sesame seeds before serving.

Notes

Press tofu the night before for extra crispiness. Store leftovers in refrigerator for up to 4 days - flavors actually deepen overnight. Reheat gently in skillet to restore crispiness. Can substitute sriracha mixed with miso paste for gochujang, tamari for soy sauce (gluten-free), and honey or agave for maple syrup.