Crispy Gochujang Korean Tofu: A Flavor-Packed Plant-Based Delight
If you’re looking for a delicious, plant-based dish that’s packed with flavor and texture, this Crispy Gochujang Korean Tofu is a must-try. With a perfect balance of spicy, sweet, and savory flavors, this dish showcases the versatility of tofu, making it a satisfying meal that even non-vegans will love. The crispy tofu is baked to perfection and then tossed in a mouthwatering gochujang sauce that’s sure to tantalize your taste buds.
Ingredients
For the Tofu:
- 1 block (16 ounces) extra firm tofu
- 1 tablespoon soy sauce or tamari
- 1 tablespoon cornstarch
- 3 tablespoons gluten-free breadcrumbs (can substitute regular breadcrumbs)
For the Sauce:
- ¼ cup low sodium soy sauce or tamari
- ¼ cup gochujang (red chili paste)
- 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
Directions
1. Prepare the Tofu:
- Preheat your oven to 400°F (200°C).
- Remove the tofu from its package and drain any excess liquid. Wrap the tofu in a clean towel and press lightly to absorb the remaining liquid. This step is crucial to achieving a crispy texture.
- Cut the tofu into 1-inch cubes and place them in a bowl. Toss the tofu with 1 tablespoon of soy sauce or tamari, ensuring each piece is evenly coated. Then, sprinkle the cornstarch over the tofu and toss to coat. Finally, add the breadcrumbs and toss again until the tofu cubes are well coated.
2. Bake the Tofu:
- Line a baking sheet with parchment paper and arrange the tofu cubes on it, making sure they don’t touch each other. This will allow the tofu to crisp up evenly.
- Bake the tofu for 25 minutes, or until the edges are golden and crispy. After baking, turn off the oven and let the tofu sit inside for an additional 5 minutes to further crisp up.
3. Make the Sauce:
- While the tofu is baking, prepare the sauce. In a small pot, whisk together the soy sauce or tamari, gochujang, tomato paste, vegetable broth or water, honey (or maple syrup for a vegan option), toasted sesame oil, rice vinegar, minced garlic, and fresh grated ginger.
- In a small bowl, mix the cornstarch with 1 teaspoon of water to create a slurry. Add this mixture to the sauce pot.
- Heat the sauce over low to medium heat, whisking constantly until it starts to bubble and thicken. Once thickened, remove the sauce from the heat and let it cool slightly to thicken further.
4. Coat the Tofu:
- Once the tofu is done baking, let it cool for about 5 minutes. Transfer the tofu to a large bowl and pour half of the prepared gochujang sauce over it. Toss the tofu gently to ensure each piece is well coated with the sauce. Reserve the remaining sauce for serving.
5. Serve:
- Serve the crispy gochujang tofu with steamed rice and your favorite veggies such as cucumber, carrot, avocado, and sesame seeds. It also pairs beautifully with roasted broccoli or can be enjoyed on its own as a tasty snack.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Calories: ~250 kcal per serving
Servings: 4 servings
This Crispy Gochujang Korean Tofu is not only a feast for the eyes but also a flavor explosion in your mouth. The combination of crispy tofu and a sticky, spicy sauce makes this dish incredibly satisfying. Whether you’re serving it as a main course or a side dish, it’s sure to impress both tofu lovers and skeptics alike.
Give this recipe a try, and let me know how it turns out in the comments below. Enjoy your flavorful and crispy tofu creation!
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Crispy Gochujang Korean Tofu
- Total Time: 45 minutes
- Yield: 4 1x
Description
This Crispy Gochujang Korean Tofu is a perfect blend of spicy, savory, and slightly sweet flavors. The tofu is baked to crispy perfection, then tossed in a rich gochujang sauce that’s bursting with Korean-inspired flavors. The sauce, made with red chili paste, soy sauce, and a touch of sweetness from honey or maple syrup, gives the tofu a bold and irresistible taste.
Ingredients
Tofu:
1 block (16 ounces) extra firm tofu
1 tablespoon soy sauce or tamari
1 tablespoon cornstarch
3 tablespoons gluten-free breadcrumbs (can substitute regular breadcrumbs)
Sauce:
¼ cup low sodium soy sauce or tamari
¼ cup gochujang (red chili paste)
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
Prepare the Tofu:
Preheat the oven to 400°F (200°C).
Remove the tofu from its package and drain the excess liquid. Wrap the tofu in a towel and press lightly to absorb the remaining liquid.
Cut the tofu into 1-inch cubes and place them in a bowl. Toss the tofu with soy sauce, then coat with cornstarch, followed by breadcrumbs, until each piece is well coated.
Bake the Tofu:
Place the tofu cubes on a baking sheet lined with parchment paper, ensuring the pieces do not touch each other to allow even crisping.
Bake the tofu for 25 minutes, then turn off the oven and let it sit inside for an additional 5 minutes.
Make the Sauce:
While the tofu is baking, whisk together all the sauce ingredients (except the cornstarch and water) in a small pot.
In a small bowl, whisk together the cornstarch and water, then add this mixture to the pot.
Heat the sauce over low to medium heat, whisking until it starts to bubble and thicken. Remove from heat and let it cool slightly to thicken further.
Coat the Tofu:
Once the tofu is done baking, let it cool for about 5 minutes. Transfer the tofu to a bowl and toss with half of the prepared sauce, ensuring each piece is well coated. Reserve the remaining sauce for serving.
Serve:
Serve the crispy tofu with rice, cucumber, carrot, avocado, and sesame seeds. It also pairs well with broccoli or can be enjoyed on its own.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 250