Crispy Gochujang Tofu
Golden crispy tofu cubes tossed in a spicy and sweet gochujang glaze. This bold Korean-inspired dish delivers serious heat with a satisfying crunch.
Crispy baked tofu coated in a fiery Korean gochujang sauce ready in 45 minutes.
Nutrition per serving
Ingredients
main
sauce
garnish
Instructions
Press and prep the tofu
Press tofu for at least 15 minutes to remove excess moisture. Cut into 1 inch cubes and toss thoroughly with cornstarch until each piece is lightly coated.
Bake the tofu
Preheat oven to 200C. Toss tofu cubes with neutral oil and spread in a single layer on a lined baking sheet. Bake for 25 to 30 minutes flipping halfway until deeply golden and crispy.
Make the gochujang sauce
While tofu bakes whisk together gochujang, soy sauce, maple syrup, sesame oil, rice vinegar, and minced garlic in a small bowl until smooth and combined.
Glaze the tofu
Heat a large skillet over medium heat. Add the baked tofu and pour the sauce over it. Toss quickly for 2 to 3 minutes until every piece is coated and the sauce thickens slightly.
Serve
Transfer glazed tofu to a serving plate and top with sliced green onions. Serve immediately over steamed rice or noodles for best texture.
Substitutions
Common mistakes
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