Description
This Gochujang Tofu recipe features crispy baked tofu cubes coated in a spicy, sweet, and savory Korean-inspired gochujang sauce. It’s a flavorful, plant-based dish perfect for a quick and healthy weeknight dinner or meal prep.
Ingredients
Scale
Tofu and Coating
- 1 pack extra-firm tofu (12–14 oz)
- 2 tbsp avocado oil (can substitute vegetable oil)
- 2 tbsp cornstarch
Gochujang Sauce
- 1 tbsp minced ginger
- 2 garlic cloves, minced
- 3 tbsp Gochujang (Korean red chili paste)
- 1 tbsp soy sauce (can substitute tamari)
- 1 tbsp brown sugar (or honey)
- 2 tsp rice vinegar
Optional Garnish
- 2 scallions, sliced
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Press Tofu: Remove the tofu from its packaging and press out as much liquid as possible using a clean kitchen towel, paper towels, or a tofu press to help it crisp up better when baked.
- Cut and Coat Tofu: Tear the tofu into nuggets or cut into even cubes. Toss them in a bowl with 1 tablespoon of avocado oil and the cornstarch, ensuring every piece is evenly coated for a crispy texture.
- Bake Tofu: Spread the tofu pieces in a single layer on the prepared baking sheet. Bake for 20-25 minutes until the tofu is golden and crispy, flipping halfway through if desired for even crispiness.
- Make Gochujang Sauce: While the tofu bakes, combine the minced ginger, garlic, gochujang, soy sauce, brown sugar (or honey), and rice vinegar in a small bowl. Mix well and set aside.
- Sauté Aromatics: Heat the remaining 1 tablespoon of avocado oil in a large pan over medium-high heat. Add the minced garlic and ginger, sautéing for 1-2 minutes until fragrant but not browned.
- Combine Tofu and Sauce: Add the baked crispy tofu to the pan with the sautéed aromatics. Pour the gochujang sauce over the tofu and gently toss or stir to evenly coat each piece with the sauce, cooking for an additional 1-2 minutes to heat through and meld the flavors.
- Serve: Optionally garnish with sliced scallions for a fresh, sharp bite. Serve immediately, enjoying your homemade crispy gochujang tofu!
Notes
- You can adjust the sweetness or spiciness of the sauce by varying the amount of brown sugar or gochujang according to your taste.
- Extra-firm tofu is recommended to achieve maximum crispiness; pressing the tofu thoroughly is key.
- Serve with steamed rice or vegetables for a complete meal.
- For a gluten-free version, use tamari instead of soy sauce.
- The tofu can be baked ahead and reheated in a skillet with the sauce for meal prep convenience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Korean
Nutrition
- Serving Size: 1 cup (about 130g)
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: Gochujang tofu, Korean tofu recipe, crispy tofu, spicy tofu, vegan dinner, plant-based protein, Korean cuisine
