Description
Korean-style crispy tofu that bites back with a sweet heat kick. This gochujang-glazed goodness will make you forget you ever said tofu was boring.
Ingredients
Scale
- 14 oz (400g) extra-firm tofu, pressed and cut into 1-inch cubes
- 3 tbsp (24g) cornstarch
- ½ tsp (3g) salt
- ¼ tsp (1g) black pepper
- 3 tbsp (45ml) vegetable oil for frying
- 3 tbsp (45g) gochujang paste
- 1 tbsp (15ml) sesame oil
- 2 tbsp (30ml) soy sauce
- 2 tbsp (25g) brown sugar
- 3 cloves (9g) garlic, minced
- 1 tbsp (6g) fresh ginger, grated
- 2 tbsp (30ml) rice vinegar
- 2 tbsp (30ml) water
- 2 stalks (30g) green onions, thinly sliced
- 1 tbsp (9g) toasted sesame seeds
- Fresh cilantro leaves (optional)
Instructions
- Wrap tofu in paper towels and press under a heavy object for 30 minutes. Cut into 1-inch cubes and pat dry.
- Mix cornstarch, salt, and pepper in a bowl. Add tofu cubes and gently toss until evenly coated.
- Heat vegetable oil in a large skillet over medium-high heat. Fry tofu in batches, 2-3 minutes per side until golden and crispy. Transfer to a paper towel-lined plate.
- In a bowl, whisk together gochujang paste, sesame oil, soy sauce, brown sugar, garlic, ginger, and rice vinegar until smooth. Add water to adjust consistency.
- Return the crispy tofu to the skillet over medium heat. Pour the sauce over and gently toss to coat. Cook for 1-2 minutes until sauce thickens and clings to tofu.
- Transfer to a serving plate and garnish with green onions, sesame seeds, and optional cilantro. Serve immediately with steamed rice.