Spicy Korean Crispy Tofu (Print)
Crispy cubes of tofu fried and mixed with a sweet-spicy Gochujang glaze, highlighted with ginger and garlic. A plant-based option that's great as a bite or full meal!
# Ingredients:
→ Tofu Prep
01 -
1 tbsp olive oil
02 -
1 tbsp cornstarch
03 -
1 firm tofu block
→ Sauce Mix
04 -
1 tsp minced ginger
05 -
1 clove garlic, chopped finely
06 -
1 tbsp Korean chili paste (Gochujang)
07 -
1 tbsp soy sauce
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1 tbsp sesame oil
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1 tsp rice vinegar
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1 tsp maple syrup or honey
→ Toppings
11 -
Sliced green onions
12 -
Sesame seeds
# Steps:
01 -
Set your oven to 400°F (200°C) and cover a baking tray with parchment paper.
02 -
Squeeze the tofu gently to drain water, then chop it into small cubes.
03 -
In a bowl, toss tofu pieces with cornstarch until they're evenly dusted.
04 -
Warm olive oil in a pan over medium heat. Fry the tofu for about 4-5 minutes per side until golden and crisp.
05 -
In a fresh bowl, mix together garlic, ginger, Korean chili paste, soy sauce, sesame oil, vinegar, and maple syrup.
06 -
Place the crispy tofu in a bowl and pour the sauce on top. Stir gently to coat all pieces.
07 -
Sprinkle green onions and sesame seeds over the tofu before serving it warm. Enjoy!
# Notes:
01 -
Leftovers can go in an airtight container in the fridge for 2-3 days. Reheat in a skillet to keep them crisp or microwave for a softer texture.
02 -
Get extra crispy tofu by removing as much water as possible before coating it with cornstarch.
03 -
Feel free to swap out Gochujang for another hot paste or chili flakes, but the taste will vary.
04 -
Pair this with steamed vegetables or rice for a full meal.