Description
This crispy gochujang tofu is a flavorful, spicy dish that brings a delightful crunch paired with a delicious sauce.
Ingredients
Scale
- 1 (14-16 oz) block extra-firm tofu, pressed and cubed
- 1 tablespoon toasted sesame oil
- 1 tablespoon low-sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon cornstarch
- 3 tablespoons gochujang (Korean red chili paste)
- 2 tablespoons low-sodium soy sauce (or tamari)
- 2 tablespoons maple syrup (or brown sugar)
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 2–3 tablespoons water, to thin
- Cooked white or brown rice
- Sliced green onions
- Toasted sesame seeds
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium bowl, gently toss the pressed and cubed tofu with 1 tablespoon of sesame oil and 1 tablespoon of soy sauce until well coated. Sprinkle with the cornstarch and toss again until the tofu is evenly dusted.
- Arrange the tofu in a single layer on the prepared baking sheet, ensuring the pieces aren’t touching. Bake for 25-30 minutes, flipping halfway through, until the tofu is golden brown and crispy on all sides.
- While the tofu bakes, prepare the gochujang sauce. In a small saucepan over medium-low heat, combine the gochujang, 2 tablespoons of soy sauce, maple syrup, rice vinegar, 2 teaspoons of sesame oil, minced garlic, and grated ginger. Whisk until smooth. Add water, 1 tablespoon at a time, until you reach your desired sauce consistency. Heat until the sauce is warmed through, then remove from heat.
- Once the tofu is done baking, transfer it to a large bowl. Pour the warm gochujang sauce over the crispy tofu and gently toss to coat every piece evenly.
- Serve immediately over a bed of cooked rice. Garnish with sliced green onions and a generous sprinkle of toasted sesame seeds.
Notes
- This recipe serves well as a main dish or can be served as a side dish.
- Adjust the spice level by varying the amount of gochujang.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 0mg