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Crispy Gochujang Korean Tofu Recipe

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4.3 from 3 reviews

This Crispy Gochujang Korean Tofu recipe features extra firm tofu cubes coated in tamari, cornstarch, and gluten-free breadcrumbs, baked to crispy perfection and tossed in a flavorful, spicy-sweet gochujang-based sauce. Perfect served with rice and fresh veggies, it’s a delicious vegan Korean-inspired dish that balances heat, sweetness, and umami.

Ingredients

Tofu

  • 1 16 ounce block extra firm tofu
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon cornstarch
  • 3 tablespoons gluten free breadcrumbs (can substitute regular breadcrumbs)

Sauce

  • ¼ cup low sodium tamari or soy sauce
  • ¼ cup gochujang/red chili paste (ensure gluten-free if needed)
  • 1 tablespoon tomato paste
  • 2 tablespoons vegetable broth or water
  • 3 tablespoons honey (substitute 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

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (204°C) to prepare for baking the tofu.
  2. Prep Tofu: Drain tofu from its packaging and wrap it in a towel. Lightly press to absorb excess moisture. Cut tofu into approximately 1-inch cubes and place in a mixing bowl.
  3. Coat Tofu: Toss tofu cubes first with tamari or soy sauce, then coat with cornstarch, followed by the gluten-free breadcrumbs until all pieces are well coated, ensuring crispiness after baking.
  4. Bake Tofu: Arrange the coated tofu cubes on a parchment-lined baking sheet, making sure pieces do not touch for even crisping. Bake for 25 minutes. After baking, turn off the oven and let the tofu sit inside for an additional 5 minutes to finish crisping.
  5. Prepare Sauce Base: While tofu bakes, whisk together tamari, gochujang, tomato paste, vegetable broth, honey, toasted sesame oil, rice vinegar, minced garlic, and grated ginger in a small pot over low to medium heat.
  6. Thicken Sauce: In a small bowl, mix cornstarch and water until smooth. Add this slurry to the sauce in the pot. Continue whisking and heat until the sauce bubbles and thickens, then remove from heat to allow it to thicken further.
  7. Combine Tofu and Sauce: Let baked tofu cool for 5 minutes, then transfer to a bowl. Toss the tofu with half of the prepared sauce, coating well. Reserve the remaining sauce for serving.
  8. Serve Suggestion: Serve the crispy gochujang tofu over rice with fresh cucumber, carrot, avocado, and a sprinkle of sesame seeds, or alongside steamed broccoli for a complete meal.

Notes

  • Use low sodium tamari or soy sauce to avoid an overly salty final dish.
  • Maple syrup is a great vegan alternative to honey in the sauce.
  • Ensuring tofu pieces do not touch while baking helps them crisp up better.
  • Double the sauce for more saucy tofu servings or for dipping.
  • Can be served with a variety of fresh or steamed vegetables to round out the meal.

Find it online: https://flavorspath.com/crispy-gochujang-korean-tofu-recipe/