Description
This Crispy Gochujang Korean Tofu recipe features perfectly baked extra firm tofu coated in crispy breadcrumbs and tossed in a flavorful, spicy-sweet gochujang sauce. It’s a delicious, protein-packed dish ideal for a vegan or vegetarian main course or side, served best with rice and fresh vegetables.
Ingredients
Scale
Tofu
- 1 16 ounce block extra firm tofu
- 1 tablespoon tamari or soy sauce
- 1 tablespoon cornstarch
- 3 tablespoons gluten free breadcrumbs (can substitute regular breadcrumbs)
Sauce
- ¼ cup low sodium tamari or soy sauce
- ¼ cup gochujang/red chili paste (check for gluten free)
- 1 tablespoon tomato paste
- 2 tablespoons vegetable broth or water
- 3 tablespoons honey (substitute 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 the oven. Preheat your oven to 400 degrees Fahrenheit to prepare for baking the tofu.
- Prepare the tofu. Remove the tofu from its package and drain excess liquid. Wrap it in a towel and lightly press to absorb moisture.
- Cube and coat the tofu. Cut the tofu into approximately 1 inch cubes and place them into a bowl. Toss the cubes with the tamari or soy sauce, then sprinkle the cornstarch over them, followed by the breadcrumbs, coating each piece evenly.
- Arrange and bake tofu. Place the coated tofu cubes on a parchment-lined baking sheet, ensuring that the pieces do not touch each other for maximum crispiness. Bake in the preheated oven for 25 minutes.
- Let tofu rest in oven. After baking, turn off the oven and let the tofu sit inside for an additional 5 minutes to further crisp up.
- Make the sauce base. While tofu cooks, whisk together all sauce ingredients except the cornstarch and water slurry in a small pot.
- Thicken the sauce. In a small bowl, mix the cornstarch with water, then add this slurry to the sauce pot. Heat over low to medium heat, whisking continuously until the sauce bubbles and thickens. Remove from heat and let it thicken further.
- Toss tofu with sauce. Let the tofu cool for 5 minutes after baking. Transfer to a bowl and toss with half of the prepared sauce, reserving the rest for serving.
- Serve. Serve the crispy gochujang tofu with rice, fresh vegetables like cucumber, carrot, avocado, and a sprinkle of sesame seeds. It is also delicious paired with steamed broccoli or enjoyed on its own.
Notes
- Use low sodium soy or tamari sauce to avoid oversalting the dish.
- For a vegan version, substitute honey in the sauce with maple syrup.
- Ensure tofu pieces do not touch each other when baking for maximum crispiness.
- Gochujang paste should be checked for gluten free labeling if needed.
- The sauce can be thickened on stovetop by gradually heating and whisking to avoid lumps.
- Leftover sauce can be used as a dipping sauce or drizzled over the tofu when serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 0 mg
