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Crispy Gochujang Korean Tofu Recipe

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★★★★★

4.7 from 147 reviews

This Crispy Gochujang Korean Tofu is a delicious vegan dish featuring extra firm tofu coated in tamari, cornstarch, and gluten-free breadcrumbs, then baked to perfect crispiness. It’s tossed in a flavorful, slightly sweet and spicy gochujang-based sauce made with garlic, ginger, honey, and sesame oil. A perfect Korean-inspired gluten-free and vegan-friendly meal, ideal for serving with rice and fresh vegetables.

Ingredients

Scale

Tofu and Coating

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

Sauce

  • 1/4 cup low sodium tamari or soy sauce
  • 1/4 cup gochujang/red chili paste (be sure to check if GF!)
  • 1 tablespoon tomato paste
  • 2 tablespoons vegetable broth or water
  • 3 tablespoons honey (sub 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 the oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the tofu.
  2. Press the tofu: Remove the tofu from its package, drain off excess liquid, then wrap it in a clean towel and press lightly to absorb moisture. This step helps achieve a firmer texture when baked.
  3. Cut the tofu: Slice the tofu into approximately 1-inch cubes and place them into a mixing bowl.
  4. Coat the tofu: Toss the tofu cubes first with 1 tablespoon tamari or soy sauce, then sprinkle with 1 tablespoon cornstarch, and finally coat with 3 tablespoons gluten-free breadcrumbs until each piece is evenly covered.
  5. Arrange on baking sheet: Lay the coated tofu pieces out on a parchment paper-lined baking sheet, spacing them so none touch to promote even crisping.
  6. Bake the tofu: Bake in the preheated oven for 25 minutes. After that, turn off the oven and let the tofu sit inside for an additional 5 minutes to maintain crispness.
  7. Prepare the sauce: In a small pot, whisk together 1/4 cup tamari, 1/4 cup gochujang, 1 tablespoon tomato paste, 2 tablespoons vegetable broth or water, 3 tablespoons honey (or maple syrup), 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, 2 teaspoons minced garlic, and 1 teaspoon grated ginger until smooth.
  8. Thicken the sauce: In a separate small bowl, mix 1 teaspoon cornstarch with 1 teaspoon water to make a slurry. Add this mixture to the sauce pot and heat over low to medium heat, whisking continuously until the sauce bubbles and thickens. Remove from heat and allow to thicken further.
  9. Toss tofu with sauce: Allow the baked tofu to cool for 5 minutes, then transfer to a bowl. Toss the tofu with half of the prepared sauce until well coated, reserving the remaining sauce for serving.
  10. Serve: Serve your crispy gochujang tofu with sides such as steamed rice, sliced cucumber, carrots, avocado, and a sprinkling of sesame seeds. It also pairs well with steamed broccoli or can be enjoyed by itself as a flavorful snack or main dish.

Notes

  • Pressing tofu is key to removing excess moisture and achieving a crispy texture when baked.
  • Ensure gluten-free breadcrumbs and tamari are used if you require a gluten-free dish.
  • Maple syrup can be substituted for honey to keep the recipe fully vegan.
  • You can add more or less gochujang depending on your spice tolerance.
  • Do not overcrowd tofu pieces on the baking sheet to ensure even crispiness.
  • Letting the tofu rest in the turned-off oven after baking helps maintain a crispy exterior.
  • Leftover sauce can be stored in the refrigerator for up to a week.

Keywords: Gochujang tofu, Korean tofu recipe, crispy tofu, vegan Korean recipe, gluten free tofu, spicy tofu, baked tofu, Korean cuisine

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