Name: Crispy Gochujang Korean Tofu Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Korean
Ingredients: 1 16 ounce block extra firm tofu; 1 tablespoon tamari or soy sauce; 1 tablespoon cornstarch; 3 tablespoons gluten free breadcrumbs (can substitute regular breadcrumbs); 1/4 cup low sodium tamari or soy sauce; 1/4 cup gochujang/red chili paste (ensure gluten free if needed); 1 tablespoon tomato paste; 2 tablespoons vegetable broth or water; 3 tablespoons honey (maple syrup for vegan option); 1 tablespoon toasted sesame oil; 1 tablespoon rice vinegar; 2 teaspoons minced garlic; 1 teaspoon fresh grated ginger; 1 teaspoon cornstarch; 1 teaspoon water

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Introduction

This Crispy Gochujang Korean Tofu is a flavorful and satisfying plant-based dish with a perfect balance of spicy, sweet, and savory notes. The tofu is crispy on the outside and tender inside, coated in a delicious gochujang sauce that brings Korean-inspired heat to your plate.

The image shows two white bowls placed on a white marbled surface, each filled with a colorful layered food dish. The bottom layer is white rice, topped with crispy, dark reddish-brown tofu pieces in the center. To the left, there are thin, bright orange carrot ribbons, while to the right, thinly sliced light green cucumbers are arranged neatly. Small chunks of pale green avocado are placed near the carrots, and the whole dish is sprinkled with black and white sesame seeds, microgreens, and bits of chopped green onions. Dark brown chopsticks rest across the top bowl. A small bowl of crushed red pepper flakes is visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 16 ounce block extra firm tofu
1 tablespoon tamari or soy sauce
1 tablespoon cornstarch
3 tablespoons gluten free breadcrumbs (can sub regular breadcrumbs)
1/4 cup low sodium tamari or soy sauce
1/4 cup gochujang/red chili paste (be sure to check if GF!)
1 tablespoon tomato paste
2 tablespoons vegetable broth or water
3 tablespoons honey (sub maple syrup for vegan)
1 tablespoon toasted sesame oil
1 tablespoon rice vinegar
2 teaspoons minced garlic
1 teaspoon fresh grated ginger
1 teaspoon cornstarch
1 teaspoon water

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit.
Step 2: Remove the tofu from the package and drain off the excess liquid. Wrap it in a towel and lightly press to absorb the moisture.
Step 3: Cut the tofu into about 1 inch cubes and place them in a bowl.
Step 4: Toss the tofu cubes with 1 tablespoon tamari or soy sauce, then sprinkle with 1 tablespoon cornstarch and coat evenly with 3 tablespoons gluten free breadcrumbs.
Step 5: Arrange the tofu pieces on a baking sheet lined with parchment paper, ensuring no pieces touch each other for maximum crispiness.
Step 6: Bake the tofu for 25 minutes. After baking, turn off the oven and let the tofu sit inside for an additional 5 minutes.
Step 7: While the tofu bakes, combine 1/4 cup tamari, 1/4 cup gochujang, 1 tablespoon tomato paste, 2 tablespoons vegetable broth or water, 3 tablespoons honey, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, 2 teaspoons minced garlic, and 1 teaspoon grated ginger in a small pot and whisk together.
Step 8: In a small bowl, mix 1 teaspoon cornstarch with 1 teaspoon water until smooth, then add to the pot. Heat the mixture over low to medium heat, whisking until it starts to bubble and thicken.
Step 9: Remove the sauce from heat and let it thicken slightly while the tofu finishes baking.
Step 10: When the tofu is done, allow it to cool for 5 minutes. Transfer to a bowl and toss with half of the prepared sauce to coat evenly, reserving the remaining sauce for serving.
Step 11: Serve the crispy tofu with rice and fresh vegetables like cucumber, carrot, avocado, and a sprinkle of sesame seeds.

Tips & Variations

For a vegan option, substitute the honey with maple syrup in the sauce.
Try serving the tofu with steamed broccoli or your favorite stir-fried vegetables for added nutrition.
Pressing the tofu well is key to achieving maximum crispiness; consider using a tofu press or heavy object for 15-30 minutes.

Storage

Store leftover tofu and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat tofu in a preheated oven or toaster oven at 350°F for 10 minutes to keep it crispy. Reheat the sauce gently on the stove or microwave before tossing with the tofu again.

How to Serve

A white bowl filled with a base layer of white rice, topped with several layers including crispy, dark reddish-brown cubes of tofu sprinkled with black and white sesame seeds and chopped green onions. To one side, thin orange carrot ribbons and light green avocado cubes also sprinkled with black sesame seeds add color, while thin slices of cucumber rest on the rice. A pair of dark wooden chopsticks held by a woman's hand is picking up one piece of tofu. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular soy sauce instead of tamari?

Yes, regular soy sauce works fine, but tamari is a good gluten-free alternative if you need it.

How do I make sure the tofu gets crispy?

Press the tofu well to remove excess moisture, coat it evenly with cornstarch and breadcrumbs, and space the pieces apart on the baking sheet so air can circulate properly.