Description
This crispy gochujang tofu is pan-fried to golden perfection and tossed in a bold, spicy-sweet Korean-inspired sauce—perfect for rice bowls or veggie-packed meals.
Ingredients
For the Tofu:
1 block (14 oz) firm tofu, pressed and cubed
2 tbsp cornstarch
1 tbsp oil (for frying)
For the Sauce:
2 tbsp gochujang (Korean red chili paste)
1 tbsp soy sauce
1 tbsp maple syrup or honey
1 tsp rice vinegar
1 tsp sesame oil
2 garlic cloves, minced
½ tsp grated ginger
For Garnish:
Sesame seeds
Green onions, chopped
Instructions
Press tofu and cut into cubes. Toss with cornstarch to coat.
Heat oil in skillet and pan-fry tofu until golden and crispy on all sides. Remove from pan.
In a bowl, mix all sauce ingredients until smooth.
Return tofu to skillet. Pour in sauce and toss to coat. Cook 1–2 minutes until thickened.
Garnish with sesame seeds and green onions. Serve hot.
Notes
Air-fry tofu at 375°F for 15–20 minutes as an alternative.
Add steamed broccoli or bell peppers for a complete meal.
Adjust spice with gochugaru or extra gochujang.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course, Plant-Based
- Method: Pan-Frying
- Cuisine: Korean-Inspired
