Description
Crispy Gochujang Korean Tofu is a flavorful plant-based dish featuring extra firm tofu baked to a perfect crispiness and coated in a spicy, sweet, and tangy gochujang-based sauce. This recipe combines Asian-inspired ingredients like tamari, sesame oil, garlic, and ginger, making it a delicious main or side dish that pairs wonderfully 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
- Preheat: Preheat the oven to 400 degrees Fahrenheit to prepare for baking the tofu.
- Press Tofu: Remove the tofu from its package, drain excess liquid, wrap in a towel, and gently press to absorb additional moisture for a firmer texture.
- Cut: Cut the pressed tofu into approximately 1-inch cubes and place them in a mixing bowl.
- Toss with Sauce Ingredients: Toss the tofu cubes with 1 tablespoon tamari or soy sauce, then evenly coat with 1 tablespoon cornstarch followed by 3 tablespoons gluten free breadcrumbs, ensuring each piece is well coated.
- Arrange on Baking Sheet: Place the tofu cubes on a baking sheet lined with parchment paper, making sure no pieces touch to allow even crisping.
- Bake: Bake the tofu at 400 degrees Fahrenheit for 25 minutes. After baking, turn off the oven and let the tofu sit inside for an additional 5 minutes to enhance crispiness.
- Make Sauce: While tofu bakes, combine 1/4 cup low sodium tamari, 1/4 cup gochujang, 1 tablespoon tomato paste, 2 tablespoons vegetable broth or water, 3 tablespoons honey (or maple syrup for vegan), 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, 2 teaspoons minced garlic, and 1 teaspoon fresh grated ginger in a small pot. Whisk well to combine.
- Thicken Sauce: In a small bowl, whisk together 1 teaspoon cornstarch and 1 teaspoon water until smooth. Add this slurry to the pot, then cook over low to medium heat, whisking continuously until the sauce bubbles and thickens. Remove from heat to let it thicken further.
- Add Sauce to Tofu: Once the tofu has cooled for 5 minutes after baking, transfer it to a bowl and toss with half of the prepared sauce, ensuring tofu is evenly coated. Reserve the remaining sauce for serving.
- Serve: Serve the crispy gochujang tofu over rice with fresh vegetables such as cucumber, carrot, avocado, and a sprinkle of sesame seeds. It also pairs excellently with steamed broccoli or enjoyed on its own.
Notes
- Pressing the tofu is crucial for achieving a crispy texture when baked.
- Ensure tofu cubes do not touch on the baking sheet for even crisping.
- You can substitute honey with maple syrup to make this dish vegan.
- Check labels on gochujang and tamari to confirm they are gluten free if needed.
- Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- Serve immediately for best texture; tofu may soften if left too long after tossing with sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Korean
Keywords: tofu recipe, crispy tofu, gochujang tofu, Korean tofu, vegan tofu, gluten free tofu, baked tofu, Korean cuisine, spicy tofu
