Crispy Gochujang Korean Tofu
This baked Gochujang Korean tofu is crispy, packed with flavor and perfectly spiced. Serve it with your favorite veggies and fresh white rice for a quick and nutritious vegan dinner.
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!