Description
This Crispy Gochujang Korean Tofu recipe features firm tofu cubes coated in cornstarch and cooked until perfectly crispy, then tossed in a flavorful, spicy-sweet gochujang sauce. It’s an easy, vegan-friendly dish that pairs wonderfully with rice and vegetables, offering a satisfying blend of textures and authentic Korean-inspired flavors.
Ingredients
Scale
Tofu Preparation
- 1 block (14 oz) firm tofu, cubed
- 1 tbsp vegetable oil (such as canola or sunflower oil)
- 2 tbsp cornstarch
Sauce
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce (use tamari for gluten-free)
- 1 tbsp maple syrup
- 1 tsp sesame oil
Instructions
- Prepare the Tofu: Press the tofu for at least 15 minutes to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes to ensure even cooking and a good crispy texture.
- Coat the Tofu: In a large bowl, toss the tofu cubes with vegetable oil to lightly coat them. Then sprinkle cornstarch over the tofu and toss again until each piece is evenly covered. This coating helps achieve a crispy exterior when cooked.
- Cook the Tofu: Preheat your air fryer to 400°F (200°C). Place the coated tofu cubes in the air fryer basket in a single layer to allow for proper air circulation. Air fry for about 15-20 minutes, shaking the basket halfway through cooking, until the tofu is golden brown and crispy. Alternatively, bake the tofu on a lined baking sheet in a preheated oven at 400°F (200°C) for 25-30 minutes, flipping halfway through.
- Prepare the Sauce: While the tofu cooks, combine gochujang, soy sauce, maple syrup, and sesame oil in a small bowl. Stir until smooth and well blended to create a balanced, spicy, sweet sauce.
- Toss Tofu in Sauce: Once the tofu is crispy and cooked, transfer it to a mixing bowl and pour the sauce over the tofu. Gently toss to coat all pieces evenly with the sauce for maximum flavor.
- Serve: Serve the crispy gochujang tofu immediately with steamed rice and your choice of sauteed or fresh vegetables for a complete and delicious meal.
Notes
- For a gluten-free version, use tamari instead of regular soy sauce.
- Pressing the tofu well before cooking is crucial to getting it crispy.
- The sauce can be adjusted in heat by adding less or more gochujang according to your spice tolerance.
- Air frying is recommended for extra crispiness, but baking works well if you don’t have an air fryer.
- Leftover tofu can be stored in an airtight container in the fridge for up to 3 days but is best enjoyed fresh to maintain crispiness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Air Frying or Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1/4 of recipe (about 100g)
- Calories: 180 kcal
- Sugar: 3g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1.5g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Crispy tofu, Gochujang tofu, Korean tofu recipe, Vegan Korean dish, Spicy tofu, Air fryer tofu
