Crispy Gochujang Korean Tofu
Ingredients
- 1 16 ounce block extra firm tofu
- 1 tablespoon soy sauce or tamari
- 1 tablespoon cornstarch
- 3 tablespoons gluten free breadcrumbs
can sub regular breadcrumbs
- 1/4 cup low sodium soy sauce or tamari
- 1/4 cup gochujang/red chili paste
- 1 tablespoon tomato paste
- 2 tablespoons vegetable broth or water
- 3 tablespoons honey
sub maple syrup for vegan
- 1 tablespoon toasted sesame oil
- 1 tablespoon rice vinegar
- 2 teaspoons minced garlic
- 1 teaspoon fresh grated ginger
- 1 teaspoon cornstarch
- 1 teaspoon water
Directions
- 1
Preheat the oven to 400 degrees Fahrenheit.
- 2
Remove the tofu from the package and drain off the excess liquid. Wrap in a towel and lightly press to absorb the liquid.
- 3
Cut into about 1 inch cubes and add to a bowl.
- 4
Toss with the soy sauce, then cornstarch, then breadcrumbs until well coated.
- 5
Place on a baking sheet lined with parchment paper and try to ensure no pieces of tofu touch each other. This helps it get crispier.
- 6
Bake for 25 minutes, then turn off the oven and let sit an additional 5 minutes.
- 7
Meanwhile, whisk together all ingredients aside from the water/cornstarch for the sauce in a small pot.
- 8
Whisk together the cornstarch and water in a small bowl and add to the pot. Whisk, then heat over low/medium heat until the sauce starts to bubble and thicken. Remove from the heat to let it thicken further.
- 9
When the tofu is done, let cool for 5 minutes, then transfer to a bowl. Toss with half of the sauce (reserve the rest for serving) until well coated.
- 10
I served mine with rice, cucumber, carrot, avocado and sesame seeds. Also delicious with broccoli or just as is!
Crispy Gochujang Korean Tofu
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About this Recipe
Craving a vibrant, flavorful vegan dinner that truly satisfies? This Crispy Gochujang Korean Tofu recipe delivers restaurant-worthy results right in your own kitchen, perfect for a quick and nutritious meal.
What makes this tofu so irresistible is its incredible texture: each piece is coated and baked to a perfect crisp, absorbing a sweet and spicy Gochujang sauce. The clever combination of cornstarch and breadcrumbs creates that sought-after crunch, while the bold, balanced sauce elevates simple tofu into a meal-time star.
Get ready for a harmonious blend of sweet, savory, and spicy notes with every bite. The rich, umami depth from the low sodium soy sauce and tomato paste is perfectly balanced by the fiery kick of gochujang and the bright tang of rice vinegar and fresh ginger. You'll find the tofu boasts a delightfully crispy exterior, yielding to a tender, flavorful interior. This naturally vegan dish is designed to be both satisfying and easy to prepare, making it an excellent choice for a weeknight meal.
Feel free to swap gluten-free breadcrumbs for regular if not adhering to a gluten-free diet. For a fully vegan dish, ensure you use maple syrup instead of honey in the sauce. You can also adjust the spice level of the gochujang to your preference, adding more for an extra kick or slightly less for a milder flavor.
This flavorful tofu makes for a quick and nutritious vegan dinner, perfect for a busy weeknight or a relaxed weekend meal. Serve it with your favorite veggies and fresh white rice for a complete and delightful experience.