Crispy Gochujang Korean Tofu: Easy, Spicy, Vegan Recipe
Enjoy a flavorful and crispy Korean tofu dish featuring spicy gochujang sauce, perfect for a quick vegetarian meal with bold flavors. This recipe delivers a satisfying crunch and a deliciously spicy kick, ideal for a main course or side dish.
Ingredients
- 14 oz firm tofu pressed and cubed
- 2 tbsp gochujang Korean chili paste
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp maple syrup or honey
- 2 cloves garlic minced
- 1 tbsp vegetable oil
- 1 tsp cornstarch
- 1 tsp toasted sesame seeds optional
- 2 green onions sliced (optional)
Instructions
- Press tofu to remove excess moisture and cut into cubes.
- Toss tofu with cornstarch to coat evenly.
- Heat vegetable oil in a pan over medium-high and fry tofu until golden and crispy.
- In a bowl, mix gochujang, soy sauce, rice vinegar, sesame oil, maple syrup, and garlic.
- Add the sauce to the pan and toss tofu until fully coated and heated through.
- Serve topped with sesame seeds and green onions if desired.
Notes
- For extra crispiness, bake the tofu at 400°F for 20 minutes instead of frying.
- Adjust gochujang quantity according to your spice preference.
- Pressing tofu well is key to achieving a crispy texture.
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