Crispy Gochujang Korean Tofu Recipe
Learn how to make Crispy Gochujang Korean Tofu that’s packed with bold flavors and a satisfying crunch. This vegan dish is a perfect balance of sweet, spicy, and savory, making it a delightful addition to any meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Korean-Inspired
- Diet: Vegan
Ingredients
Scale
Tofu:
- 14 oz extra-firm tofu (pressed and cut into cubes)
Coating:
- 2 tablespoons cornstarch
Sauce:
- 1 tablespoon sesame oil (or neutral oil)
- 2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 1 garlic clove (minced)
Garnish:
- 1 teaspoon toasted sesame seeds
- 2 tablespoons chopped green onions
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Coat tofu: Toss tofu cubes with cornstarch until evenly coated. Place on the baking sheet, spray lightly with oil, and bake for 25–30 minutes, flipping halfway through, until golden and crispy.
- Make sauce: In a small saucepan over low heat, whisk together gochujang, soy sauce, maple syrup, rice vinegar, grated ginger, and garlic. Simmer for 2–3 minutes until slightly thickened.
- Coat tofu with sauce: Once tofu is done, toss it in the warm sauce until fully coated.
- Serve: Serve immediately, garnished with sesame seeds and chopped green onions.
Notes
- Great served over rice, noodles, or in lettuce wraps.
- For extra crispiness, cook tofu in an air fryer at 375°F for 15–18 minutes.
- Adjust gochujang to taste depending on spice preference.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 210
- Sugar: 5g
- Sodium: 510mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 0mg
