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Crispy Gochujang Korean Tofu

A quick and delicious dish featuring crispy tofu coated in a spicy-sweet gochujang sauce, perfect for weeknight dinners or weekend feasts.
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Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Korean
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 14 ounces Firm tofu Choose firm tofu for best texture.
  • 3 tablespoons Gochujang Adjust spice level according to taste.
  • 2 tablespoons Soy sauce
  • 1 tablespoon Maple syrup Can be substituted with agave nectar for a vegan option.
  • 1 teaspoon Garlic powder
  • 1/4 cup Cornstarch For crispy coating.
  • 2 tablespoons Vegetable oil For frying.
  • 4 cups Steamed rice To serve with tofu.
  • 2 cups Fresh greens Optional, for serving.
  • 1 cup Pickled vegetables To add crunch and flavor.
  • 2 tablespoons Green onions Chopped, for garnish.

Method
 

Preparation
  1. Cut the firm tofu into cubes and drain well.
  2. In a bowl, mix gochujang, soy sauce, maple syrup, and garlic powder to create a marinade.
  3. Add the tofu cubes to the marinade and let them soak for at least 15 minutes.
  4. After marinating, toss the tofu in cornstarch for a crispy coating.
Cooking
  1. Heat vegetable oil in a pan or air fryer.
  2. Fry the tofu cubes until golden brown and crispy, around 5-7 minutes.
Serving
  1. Serve the crispy gochujang tofu with steamed rice, fresh greens, and pickled vegetables.
  2. Garnish with chopped green onions before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for longer storage up to 2 months, but may lose crispness after thawing.