Description

Enjoy the spicy and savory flavors of this Crispy Gochujang Korean Tofu recipe. Crispy baked tofu cubes are coated in a delicious gochujang sauce, creating a perfect vegan dish with a Korean-inspired twist.

Ingredients

Tofu:

14 oz extra-firm tofu, pressed and cut into 1-inch cubes
2 tablespoons cornstarch
1 tablespoon neutral oil

Gochujang Sauce:

2 tablespoons gochujang (Korean chili paste)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon maple syrup
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger

Garnish:

Chopped green onions and sesame seeds for garnish (optional)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Prepare the Tofu: Pat the tofu dry, cut it into cubes, and toss gently with cornstarch. Arrange on the baking sheet, drizzle with oil, and bake for 25–30 minutes until golden and crispy.
Make the Gochujang Sauce: In a saucepan, whisk together gochujang, soy sauce, rice vinegar, maple syrup, sesame oil, garlic, and ginger. Heat until slightly thickened.
Coat the Tofu: Toss the baked tofu in the sauce until fully coated.
Serve: Garnish with green onions and sesame seeds. Serve hot.

Notes

For extra crispiness, consider air-frying the tofu.
Adjust the amount of gochujang to suit your spice preference.
Pair with steamed rice or stir-fried vegetables for a complete meal.