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–+ servings

Crispy Gochujang Korean Tofu

A spicy and crispy tofu dish marinated in gochujang sauce, perfect for a flavorful meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: main, side
Cuisine: Korean
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Tofu
  • 14 oz firm tofu pressed and drained
Marinade
  • 3 tbsp gochujang Korean chili paste
  • 2 tbsp soy sauce low sodium preferred
  • 1 tbsp sesame oil
  • 1 tbsp maple syrup or honey
  • 1 clove garlic minced
  • 1 inch ginger grated
Coating
  • 1 cup cornstarch for coating
  • 1 cup vegetable oil for frying
Garnish
  • 2 tbsp green onions sliced
  • 1 tbsp sesame seeds toasted

Method
 

Prepare Tofu
  1. Cut the pressed tofu into bite-sized cubes.
  2. Pat the tofu cubes dry with paper towels to remove excess moisture.
Make Marinade
  1. In a mixing bowl, combine gochujang, soy sauce, sesame oil, maple syrup, minced garlic, and grated ginger.
  2. Mix well until smooth.
Marinate Tofu
  1. Add the tofu cubes to the marinade and gently toss to coat evenly.
  2. Let it marinate for at least 15 minutes.
Coat Tofu
  1. Place cornstarch in a shallow dish.
  2. Remove tofu from marinade and coat each piece with cornstarch, shaking off excess.
Fry Tofu
  1. Heat vegetable oil in a frying pan over medium-high heat.
  2. Fry the coated tofu cubes in batches until golden and crispy, about 3-4 minutes per side.
  3. Transfer fried tofu to a plate lined with paper towels to absorb excess oil.
Serve
  1. Garnish the crispy tofu with sliced green onions and toasted sesame seeds.
  2. Serve hot with rice or as an appetizer.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 1gFiber: 2gSugar: 3g

Notes

For extra crunch, double coat the tofu by dipping it back into the marinade and then into the cornstarch again before frying.

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