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Crispy Gochujang Korean Tofu Recipe

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★★★★★

4.7 from 80 reviews

A flavorful and crispy Korean-inspired tofu dish featuring a spicy-sweet gochujang sauce, baked to perfection for a crunchy texture. Perfect served with rice and fresh vegetables for a balanced, satisfying meal.

Ingredients

Scale

Tofu and Coating

  • 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)

Gochujang Sauce

  • 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

Instructions

  1. Preheat the Oven: Set your oven to 400 degrees Fahrenheit to prepare for baking the tofu.
  2. Press the Tofu: Remove tofu from packaging, drain excess liquid, wrap in a towel, and gently press to absorb moisture for best texture.
  3. Cut the Tofu: Slice tofu into roughly 1-inch cubes and place them in a large mixing bowl.
  4. Coat the Tofu: Toss tofu cubes with soy sauce, then coat evenly with cornstarch followed by gluten free breadcrumbs to create a crispy crust.
  5. Arrange on Baking Sheet: Lay tofu pieces on a parchment-lined baking sheet, ensuring no cubes touch each other to promote crispiness.
  6. Bake the Tofu: Bake for 25 minutes. Once done, turn off the oven and leave the tofu inside for an additional 5 minutes for extra crispness.
  7. Prepare the Sauce: In a small pot, whisk together tamari, gochujang, tomato paste, vegetable broth, honey, toasted sesame oil, rice vinegar, garlic, and ginger thoroughly.
  8. Thicken the Sauce: Combine cornstarch and water in a small bowl, then whisk into the sauce pot. Heat over low to medium heat until the sauce bubbles and thickens; remove from heat and allow to thicken further.
  9. Toss Tofu with Sauce: After the tofu cools for 5 minutes, transfer it to a bowl and toss with half of the thickened sauce to coat well, reserving the remaining sauce for serving.
  10. Serve: Enjoy the crispy gochujang tofu with rice, fresh cucumber, carrot, avocado, sesame seeds, or steamed broccoli as preferred.

Notes

  • Pressing the tofu is key to achieving a crispy exterior.
  • Ensure breadcrumbs and gochujang are gluten free if dietary restrictions apply.
  • For a vegan version, substitute honey with maple syrup.
  • Keeping tofu pieces separated on the baking sheet helps them crisp up evenly.
  • Reserve some sauce to drizzle on top or serve on the side for extra flavor.

Keywords: Crispy tofu, Gochujang tofu, Korean tofu recipe, Baked tofu, Gluten free Korean dish, Spicy Korean tofu

Find it online: https://ricoloranz.com/crispy-gochujang-korean-tofu-recipe/